Kotlet-e Gusht: Persian Meat & Potato Patties

Some people call this the “Persian hamburger” but I just call it the delicious meat & potato patty that I can eat anytime of day. True story: when I made these yesterday, I ate one for breakfast. I like these fresh out of the fry pan although a lot of people (my Father included) prefer them cold or at room temperature after they’ve sat for a bit. I usually eat them plain or wrapped up in sangak with the usual fixings: tomato, onion, Persian pickles and parsley. If I wasn’t feeling so lazy yesterday, I also would have whipped up a yogurt & shallot dip to drizzle over the kotlets – so good.

I’d say that this is one of the least daunting Persian recipes that you could try. These kotlets consist of very few ingredients and they take about 45 minutes to one hour – max – to prepare and cook. Now, just like many other recipes, this one has quite a few variations. Different families and cooks will prepare it in different ways (for example, some people use mashed potatoes for this recipe while I use grated potatoes) but it generally yields the same taste. Also, since these were made for home consumption and not being sold out of a restaurant that is trying to generate profit – I made these patties more meat than potato dominant.

If you do order these out, you will find that more filler is used in them which can change the taste quite dramatically. Now, to be honest with you, I don’t mind a lot of potato in the patty but I know other members of my family prefer them with more meat. So just do you boo! Whatever works. You certainly don’t need to use 2lbs of meat like I did for this batch and just know adding more potatoes will not ruin the taste or recipe, at all. If you’re looking to stretch your budget, add more potatoes and half the meat – voila! You can also experiment with different shapes and sizes of patties. To be honest, I prefer mine a little bit smaller than the ones I made yesterday – for forced portion control hahaha (not even kidding)!

What You Need:

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2lbs lean ground beef

3 medium yukon gold potatoes, boiled (not fully cooked through though) & grated

1 extra large sweet onion, grated

4 large eggs

1 tbsp Advieh (Persian 7 Spice – I used a homemade mix, heavy on the fennel)

1 cup (ish) breadcrumbs

Oil for frying (I used olive oil because it was what was on hand)

 

What To Do:

Step 1. Steam the potatoes for about 20 minutes over medium heat until they start to give but are still firm (you don’t want them cooked all the way through or it’s impossible to peel the skin and grate them).

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Step 2. While the potatoes are boiling, grate your onion into a large stainless still mixing bowl and drain the majority of the onion juice, leaving about 1 – 2 tbsp in the bowl.

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Step 3. Once the potatoes have finished steaming, peel the skin off and grate into bowl with onion.

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Step 4. Add the Advieh (Persian 7 Spice) & a healthy amount of salt and pepper to the grated potatoes and onions.

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Step 5. Massage the onions and potatoes and spices all together. This recipe is really “hands-on”, I probably should have mentioned that. If you’re squirmy, commission one of your kids or a friend/family member to do all the hands in the bowl stuff for you.

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That’s what you want it to end up looking like.

Step 6.  Add the eggs and the meat to the potato, onion & spice mixture.

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Step 7. Now massage it all together (yes, with your hands)! It takes a few minutes and you reallllyyyy want to mix it thoroughly.

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Step 8. Set up your breading station (just a plastic chop-chop laid next to your bowl will do) Sprinkle the breadcrumbs out onto the chopping surface and start forming patties to be breaded. I take about a handful of the meat mixture and form the patty along my hand, out from my palm. It takes a bit of practice to get comfortable with but this is the general shape you’re looking for (holds together best while frying).

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Step 9. Once you have breaded all the patties, set a fry pan on the stove, coat the bottom with about 1/2″ to 1″ of oil and start frying the patties up in batches, over medium to medium low heat.

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Fry up, on each side, about 5-7 minutes – until golden brown and crispy. Like so:

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Step 10. Serve with sangak, tomatoes, onions, Persian pickles and parsley. Or eat them all on their own!

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Nooshe jan! (“May your soul be nourished” – translated from Farsi – kind of similar to saying Bon Appetite).

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