Persian Cutlet

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)

Directions

1. Peel potatoes and dice.
2. Boil potatoes in water for 15–20 minutes or until fork-tender; drain.
3. Mash potatoes; allow to cool.
4. 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.
5. Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs and set aside on waxed paper.
6. Repeat with more meat mixture until you have quite a few made.
7. Fry patties in shallow layer of oil, until they are cooked through and golden brown; drain on paper toweling.