Difference between revisions of "Persian Cutlet"
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[oil]] (for frying) | * [[oil]] (for frying) | ||
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# Peel [[potato]]es and dice. | # Peel [[potato]]es and dice. | ||
# Boil [[potato]]es in [[water]] for 15–20 minutes or until fork-tender; drain. | # Boil [[potato]]es in [[water]] for 15–20 minutes or until fork-tender; drain. | ||
Latest revision as of 15:55, 11 July 2012
Description
I first had these on a trip to California with my friend and his sister. We had them picnic-style, served cold, with nane lavash, and chutney. You can serve them warm also. They are good as an appetizer as well as a main course.
Ingredients
- 1 lb potatoes
- 1 lb lean ground beef (or lamb)
- 1 medium onion, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 1 pinch saffron (optional)
- 1 pinch turmeric (optional)
- 2 cups breadcrumbs
- oil (for frying)
Procedures
- Peel potatoes and dice.
- Boil potatoes in water for 15–20 minutes or until fork-tender; drain.
- Mash potatoes; allow to cool.
- Add ground beef, minced onion, salt, pepper, eggs, and spices (if desired) to potato and mix with your fingers until the consistency is dough-like.
- Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs and set aside on waxed paper.
- Repeat with more meat mixture until you have quite a few made.
- Fry patties in shallow layer of oil, until they are cooked through and golden brown; drain on paper toweling.
