Back to 4 servings 1 pound ground beef or lamb, lean is suggested; ground turkey also works 2 russet potatoes, peeled, grated raw and squeezed very dry 1 medium onion, grated, then squeezed very hard to remove all the juice 1 egg, binds the mixture 2 tablespoons all-purpose flour, plus extra for dusting the patties 1 teaspoon turmeric 0.5 teaspoon ground cinnamon, optional 1.5 teaspoons kosher salt 0.5 teaspoon freshly ground black pepper 0.25 teaspoon saffron, ground, or steeped in 1 to 2 teaspoons warm water; optional 2 tablespoons fresh flat-leaf parsley, finely chopped; optional 0.5 cup bread crumbs, plain, optional; for coating and to reduce stickiness 0.5 cup vegetable oil, for shallow frying; canola or safflower sliced tomatoes, fresh herbs, and pickles, to serve
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1 Step 1: Grate the onion and squeeze out all of its juice, then grate the potatoes and squeeze them dry as well.2 Step 2: In a large bowl, combine the meat, grated potato, onion, egg, flour, turmeric, cinnamon, salt, pepper, saffron and parsley. Mix by hand for about 5 minutes until it forms a uniform, sticky paste.3 Step 3: Wet your hands, shape about 2 tablespoons of the mixture into an egg-sized ball, then flatten it into an oval patty about 1/2 inch thick. Coat both sides lightly in bread crumbs if using.4 Step 4: Heat the oil in a large skillet over medium heat until shimmering.5 Step 5: Fry the patties in batches without crowding for about 5 minutes per side, letting each side brown fully before turning, until deep golden brown on both sides and cooked through to the center. The meat should be no longer pink, reaching 160°F (71°C) internally for ground meat.6 Step 6: Drain the kotlets on a platter lined with paper towels, then serve warm with sliced tomatoes, fresh herbs and pickles.getsaucepan.com/r/07584c19-7855-5e5b-95da-86316e83131e
Cook this in Saucepan Persian Kotlet (Meat and Potato Patties) as one big step at a time. Hands free, with timers that ring.
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