Kotlet

Kotlet are crisp-edged Persian meat and potato patties with a warm golden color from turmeric and a tender, juicy interior. They are simple, comforting, and especially delicious with tomato, pickles, and a squeeze of lemon.

Nutrition · per serving

604kcal

36gProtein

28gCarbs

40gFat

3gFiber

2 servings

Ingredients

12 items

Kotlet mixture

ground beef250 g

potato, peeled180 g

onion100 g

egg1 large

fine breadcrumbs25 g

ground turmeric1 tsp

fine salt1 tsp

black pepper1/2 tsp

For frying

neutral oil30 ml

To serve

tomato, sliced120 g

pickled cucumber80 g

lemon wedges2 wedges

Tips

•Squeezing the grated onion and potato very well is the key beginner-friendly technique for firm patties.
•A nonstick pan makes these especially easy to flip without breaking.
•Kotlet are also excellent tucked into flatbread with herbs, tomato, and pickles.
•If you want a softer texture, let the mixture sit for 5 minutes before shaping so the breadcrumbs can absorb moisture.

Steps

1
Peel the potato. Finely grate the potato and onion, then squeeze them very firmly in your hands or in a clean towel to remove as much liquid as possible; this helps the kotlet hold together and brown instead of steaming.
180 g potato, peeled100 g onion
2
In a bowl, combine the ground beef, squeezed grated potato, squeezed grated onion, egg, fine breadcrumbs, turmeric, salt, and black pepper. Mix thoroughly for 1 to 2 minutes until the mixture looks uniform and slightly sticky; this develops structure so the patties do not fall apart.
250 g ground beef180 g potato, peeled100 g onion1 large egg25 g fine breadcrumbs1 tsp ground turmeric1 tsp fine salt1/2 tsp black pepper
3
Divide the mixture into 6 equal portions and shape into oval patties about 1.5 cm thick. If the mixture feels too wet, press each patty lightly between your palms to compact it.
250 g ground beef180 g potato, peeled100 g onion1 large egg25 g fine breadcrumbs1 tsp ground turmeric1 tsp fine salt1/2 tsp black pepper
4
Heat the neutral oil in a large nonstick or well-seasoned frying pan over medium heat. When the oil shimmers, add the patties in a single layer without crowding.
30 ml neutral oil
5
Pan-fry for 4 to 5 minutes on the first side until deep golden brown, then turn carefully and fry for another 4 to 5 minutes. Lower the heat slightly if they darken too fast. The kotlet are done when both sides are well browned and the centre reaches 71°C.
30 ml neutral oil
6
Transfer to a plate and rest for 2 minutes so the juices settle and the crust stays crisp.
7
Serve hot with sliced tomato, pickled cucumber, and lemon wedges for squeezing over the top.
120 g tomato, sliced80 g pickled cucumber2 wedges lemon wedges

Origin & History

Kotlet is a beloved home-style dish in Iran, especially popular as a quick family meal and for picnic sandwiches. The Persian version reflects local pantry staples like turmeric, onion, and potato, creating a patty that is distinct from European cutlets while sharing the same broad culinary roots.

persian beef potato pan-fried classic beginner

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Steps

Peel the potato. Finely grate the potato and onion, then squeeze them very firmly in your hands or in a clean towel to remove as much liquid as possible; this helps the kotlet hold together and brown instead of steaming.

180 g potato, peeled100 g onion

In a bowl, combine the ground beef, squeezed grated potato, squeezed grated onion, egg, fine breadcrumbs, turmeric, salt, and black pepper. Mix thoroughly for 1 to 2 minutes until the mixture looks uniform and slightly sticky; this develops structure so the patties do not fall apart.

250 g ground beef180 g potato, peeled100 g onion1 large egg25 g fine breadcrumbs1 tsp ground turmeric1 tsp fine salt1/2 tsp black pepper

Divide the mixture into 6 equal portions and shape into oval patties about 1.5 cm thick. If the mixture feels too wet, press each patty lightly between your palms to compact it.

250 g ground beef180 g potato, peeled100 g onion1 large egg25 g fine breadcrumbs1 tsp ground turmeric1 tsp fine salt1/2 tsp black pepper

Heat the neutral oil in a large nonstick or well-seasoned frying pan over medium heat. When the oil shimmers, add the patties in a single layer without crowding.

30 ml neutral oil

Pan-fry for 4 to 5 minutes on the first side until deep golden brown, then turn carefully and fry for another 4 to 5 minutes. Lower the heat slightly if they darken too fast. The kotlet are done when both sides are well browned and the centre reaches 71°C.

30 ml neutral oil

Transfer to a plate and rest for 2 minutes so the juices settle and the crust stays crisp.

Serve hot with sliced tomato, pickled cucumber, and lemon wedges for squeezing over the top.

120 g tomato, sliced80 g pickled cucumber2 wedges lemon wedges