Kotlet (Persian potato & beef patties)
Grated potato bound with beef, onion and turmeric, fried flat and eaten cold in bread — Iran's lunchbox staple.
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- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (8)
- Potato400 g
- Lean ground beef350 g
- Onion120 g
- Egg55 g
- Turmeric2 g
- Olive oil25 g
- Lavash bread120 g
- Pickled cucumbers60 g
Method
- 1
Boil the potatoes until tender, cool, then grate them coarsely.
- 2
Grate the onion and squeeze out its liquid — wet onion makes the patties fall apart.
- 3
Mix potato, beef, onion, egg and turmeric and knead until smooth.
- 4
Shape into flat ovals and fry over a medium heat until dark gold on both sides.
- 5
Serve warm or cold, rolled in lavash with pickles.