• 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


  • 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.

Goes well with


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