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Kotlet (lamb & potato patties)

Kotlet lamb & potato patties on a platter

Kotlet (lamb & potato patties)

Name: Kotlet (lamb & potato patties)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Makes 18-20
Cuisine: Persian
Ingredients: 500g lamb mince chilled; 400g mashed potato (you can use shop-bought, ready-made mash); 1 large onion finely chopped in a food processor (any liquid strained off); 2 eggs lightly beaten; 1 heaped tsp ground turmeric; 1 heaped tbsp garlic granules; 75g natural fine breadcrumbs; vegetable oil for shallow frying

Sabrina Ghayour

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Makes 18-20

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 5 out of 5.2 ratingsRate

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Make traditional Persian kotlet – lamb & potato patties – for a snack or side to an Iranian New Year feast

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Ingredients

Nutrition

Units:

MetricUS

500g lamb mince

chilled
400g mashed potato

(you can use shop-bought, ready-made mash)
1 large onion

finely chopped in a food processor (any liquid strained off)
2 eggs

lightly beaten
1 heaped tsp ground turmeric
1 heaped tbsp garlic granules
75g natural fine breadcrumbs
vegetable oil

for shallow frying

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Nutrition: Per serving (20)

kcal118
fat7g
saturates2g
carbs7g
sugars1g
fibre1g
protein7g
salt0.18g

Method

step 1

Combine the lamb mince, mash, chopped onion, eggs and spices in a large bowl. Season well with salt and pepper, then scrunch the mixture together with your hands until it resembles a smooth paste and the eggs have been completely incorporated.
step 2

Divide the mixture into 18 or 20 portions, then roll each portion into a ball and flatten in the palm of your hand to about 1cm thick – the top of each patty should be slightly pointed, so it resembles a teardrop-like shape. Tip the breadcrumbs onto a shallow plate and gently press both sides of each patty into them to coat. Transfer the breadcrumbed patties to a sheet of baking parchment, repeating until all the mixture is shaped and coated.
step 3

Heat a frying pan over a medium-high heat and pour in enough oil to coat the base. Once hot, fry a few patties at a time (they should all be in a single layer) for 6-8 mins on each side until browned. Carefully remove to a plate lined with kitchen paper to drain, then repeat with the remaining patties. You can keep the cooked patties warm in an oven set to 180C/160C fan/gas 4.
step 4

Serve the patties warm alongside an Iranian spread, or leave to cool completely and enjoy as a snack. You can also stuff them into bread with onions and ketchup, if you like.

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A star rating of 5 out of 5.2 ratings

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