Kotlet - Persian Meat and Potato Patty (Including vegetarian option)
Kotlet-e Goosht is a meat and potato patty typically made with ground meat (such as beef or lamb), mashed or grated potatoes, grated onions, and various spices. It is one of the most memorable and delicious dishes we Iranians have enjoyed since childhood. You can serve this simple and delicious dish with bread or rice.
I have a special memory of playing football with friends in the street in front of our house. The delicious smell of my maman's kotlet cooking in the front garden brought us all together, and she made more sandwiches to feed everyone. It was a simple yet heartwarming moment.
Vegetarian option:
I must admit, I prefer the vegetarian version of this dish over the meaty one! The ingredients remain the same, but for the protein component, I use lentils. Give it a try – you won't regret it!
Here is a short video of the cooking process on my Instagram.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 15 min Rest: 1 h Cook: 40 min Total: 55 min (without resting)
Ingredients for 4 portions (12 patties)
700g / 1.5 lbs ground beef or
For the vegetarian option: 250g green lentils, cooked and mashed (After the lentils are cooked, remove the pot from the heat and let the lentils sit uncovered for about 5-10 minutes. This allows any extra moisture to evaporate.)
6 tomatoes
3 potatoes (500g / 1.1lbs) you can use Russet, Maris piper or King Edward potatoes, peeled and grated
2 free-range eggs, broken into a large mixing bowl
1 onion, peeled and grated
2 plump garlic cloves, peeled and grated
1 cup vegetable oil
3 tbsp bread crumbs
2 tbsp butter
2 tbsp dried tarragon
1 tsp turmeric
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
Salt to taste
For the sandwich:
Bread of choice to serve (eg baguette, flatbread, gluten-free, wholegrain, …)
Salad leaves of choice
Khiar shoor or gherkins
A mix of mayonnaise, ketchup, and hot sauce
Method for cooking Kotlete Goosht
Preparation
Squeeze the grated potatoes with both hands and discard the juice.
Squeeze the grated onion with both hands and discard the juice
Transfer the ground meat, mashed lentils (if you’re making vegetarian Kotlet), grated potatoes, and onion into the bowl.
Add the dried tarragon, bread crumbs, and all the spices, plus salt.
Mix well until all the ingredients are evenly incorporated.
Cover the bowl, place it in the fridge, and let it rest for an hour.
Cooking the tomatoes and the Kotlet
Place a pan over medium heat and add butter. Once the butter is melted, add the tomatoes to the pan (if your tomatoes are big you can cut them in half and place them cut-side down in the pan). Put the lid on and let them cook for 15 minutes.
After one hour of resting, you can take the mixture out of the fridge.
Shape the mixture into round or oval patties.
Heat 1 cup / 240ml vegetable oil in a non-stick frying pan.
Fry the patties over medium heat until they are golden brown on both sides. Make sure the meat is cooked through. It could take about 7 to 10 minutes for each side.
Once cooked, place the kotlet on paper towels to absorb any excess oil.
Serve the kotlet and the tomatoes with rice, bread, or in a sandwich. It is often accompanied by fresh herbs, such as parsley or cilantro.
I’d love to see your Kotlet! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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