Persian Cutlet Recipe

60ml 4 tbsp vegetable oil. Directions Peel potatoes and dice.

Kotlet Persian Cutlet Persian Cuisine Kotlet Recipe Iranian Recipes


1- In a big bowl combine the grated onions garlic cloves and potatoes.

Persian cutlet recipe. Fry a few kotlets at a time making sure not to overcrowd. Pour the vegetable oil into a non-stick frying pan over a medium heat. Instructions In a pot boil the potato until fully cooked.

Wash your hands and heat vegetable oil in a large pan over medium heat. When hot transfer the patties into the pan and cover. Pour the diced fresh tomato Chopped Oregano basil on top of cutlet cover let steam on low heat for five min.

Since the term Kotlet is very similar to the French wordcôtelette it seems that this food was originated in Iran at the same time when Iranians were strongly affected by France. Place the patties in skillet to golden brown on both sides. 3- Take a fist full of the mixture and flatten the patties using the palm of hand.

Add ground beef minced onion salt pepper eggs and spices if desired to potato and mix with your fingers until the. When bringing them out wait for the oil to drip completely. Persian Cutlet Kotlet With Ground Turkey turkey potatoes onion egg Ingredients 1 package fresh ground turkey 1 lb 3 medium sized red potatoes 1 medium sized onion 14 teaspoon turmeric 14 teaspoon cumin 18 teaspoon cinnamon yes cinnamon.

Once the potato is cooked grate it and mix it with the onion and beef using your hand. Kotlet Persian cutletکتلت is a kind of Persian dish formed by ground meat and potato mainly. Shape into small flat patties and set aside.

Heat oil at medium high then pan fry the patties at medium until brown and well done on both sides. Pan fry 4-6 cutlets for 3 minutes on one side flip over and then brown the other side for 3 minutes. Place all Culet back into the skillet.

Grate the onion in the same bowl as the potatoes. There is no definite evidence that where didi it originated first. Heat a large non-stick skillet over medium-high heat add 2 TBS olive oil.

First grate 3 medium-sized potatoes carrots and two small onions. Once you see that the bottom has turned a golden brown where the edges are a rich brown and crispy flip them over. DIRECTIONS Skin and rinse the potatoes and place them in a pot and bring to a boil until soft throughout when pricked with a fork.

The juice will make the patties fall apart Mix the grated onion with ground beef. Serve your delicious Persian chicken cutlets with. Place each of the cutlet gently in the pan and fry them with a moderate flame until each side is golden and the cutlets are cooked from the inside as well.

Shape 10 to 12 oval or round patties and set aside. Press both sides of cutlets into bread crumbs and reserve on a large platter or baking sheet. Boil potatoes in water for 1520 minutes or until fork-tender.

350 g extra lean ground beef 1 large cooked potato about 300 g peeled grated on the large holes of a box grater 2 large uncooked potatoes about 600 g peeled grated on the large holes of a box grater 2 eggs 1 medium onion grated on the small holes of a box grater 1. Using your hands mix all the ingredients in a large bowl until homogenous. 2- Add the ground beef and sprinkle Persian spice mix ground chili pepper black pepper powder turmeric and salt and mix thoroughly until well combined.

How to Make It full recipe at end of post Combine all the kotlet ingredients and knead well into a smooth mixture for 5 minutes. Squeeze it very hard and dispose all the juice. Apr 26 2018 - Kotlet Persian Cutlet With Extra Lean Ground Beef Potato Potatoes Eggs Onion All Purpose Flour Turmeric Powder Cooking Oil Salt Black Pepper.

Add the ground turkey to the mix of grated potatoes and onion and. 4- Fry the beef patties in vegetable oils and flip for both sided to fry. Once all Cutlet Golden brown.

Take 2 spoonfuls of meat mixture and form. Then add a little saffron powder of garlic salt and black pepper 1 teaspoon of turmeric and two spoons bread. Then remove the extra water by pressing them by hand and add one egg.

Skin the onion leaving the end for easier grating.

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