Persian Cutlet

Name: Persian Cutlet
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 25 patties
Ingredients: 1 lb potato; 1 lb lean ground beef (or lamb); 1 medium onion, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 2 eggs; 1 pinch saffron (optional); 1 pinch turmeric (optional); 2 cups breadcrumbs; oil (for frying)

(6)

Recipe by PalatablePastime

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.

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 1hr

YIELD: 25 patties

UNITS: US

INGREDIENTS

Nutrition

1

lb potato
1

lb lean ground beef (or lamb)
1

medium onion, minced
1

teaspoon salt
¹⁄₂

teaspoon pepper
2

eggs
1

pinch saffron (optional)
1

pinch turmeric (optional)
2

cups breadcrumbs
oil (for frying)

DIRECTIONS

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.

Submit a Recipe Correction