RCI-MT.004.0641.001
Persian Cutlet
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 lb
- 1 lb
- onion1 mediumminced
- 1 teaspoon
- ½ teaspoon
- 2 unit
- 1 pinch
- 1 pinch
- 2 cups
- 1 unit
Method
1
Boil potatoes in salted water until tender, about 15-20 minutes, then drain and peel while warm.
20 minutes
2
Mash the cooked potatoes until smooth and set aside to cool slightly.
3
Heat oil in a large skillet and cook the minced onion over medium heat until softened and lightly golden, about 5 minutes.
5 minutes
4
Add the ground beef or lamb to the skillet with the onion and cook, stirring frequently, until the meat is fully browned and cooked through, about 8 minutes.
8 minutes
5
Stir salt, pepper, saffron, and turmeric into the cooked meat and onion mixture, then remove from heat and let cool for 5 minutes.
5 minutes
6
Combine the cooled mashed potatoes with the meat mixture, mixing gently until well incorporated.
7
Divide the potato-meat mixture into 8 equal portions and shape each into an oval or round patty approximately ¼ inch thick.
8
Crack the eggs into a shallow bowl and beat lightly, then place the breadcrumbs in another shallow bowl.
9
Dip each cutlet into the beaten egg, then coat thoroughly with breadcrumbs on both sides, pressing gently so the coating adheres.
10
Heat oil in a large skillet over medium-high heat until shimmering, then carefully add the cutlets in batches without crowding the pan.
11
Fry each cutlet for 3-4 minutes on the first side until golden and crispy, then flip and cook the other side for another 3-4 minutes until golden brown.
7 minutes
12
Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil, then serve hot with yogurt, fresh herbs, and lemon wedges on the side.