Persian Cutlet (Kotlet) With Ground Turkey

DIRECTIONS

• Skin and rinse the potatoes and place them in a pot, and bring to a boil until soft throughout when pricked with a fork. Take out and grate them in a large bowl. (This can also be made with uncooked potatoes, but will take slightly longer to cook).
• Skin the onion, leaving the end for easier grating. Grate the onion in the same bowl as the potatoes.
• Add the ground turkey to the mix of grated potatoes and onion and mash them together by hand.
• Add all the dry ingredients and mash everything together by hand. Traditionally, an easy trick to knowing whether or not your mix has enough salt is picking up a piece of the mix and doing a quick dab on the tongue (not eating the meat, of course). May sound gross, but this will give you a definite idea of the amount of salt in your mix.
• If you feel the mix is too dry, add the egg. Otherwise you are ready to fry.
• Add the oil to the pan, and turn on medium heat. I like to use grape see oil as a healthier choice.
• Once the oil is heated, pick up a small amount of the mixture and form a ball with your hands, then pat down the ball into an oval shape on your palm. The oval should cover almost all of your palm. The shape is hard to make perfectly at first, but will get easier with practice.
• Place the oval gently into the oil. Cook for about 7 minutes on each side, or until golden brown on each side. Be careful not to overcook and burn the cutlets, as this is easy to to.
• Serve over rice, or with bread and fresh greens. Wonderful cold as well!