Kotlet

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

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

7. 7

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

Nutrition per serving

Notes

• •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.

Background