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Persian Beef Cutlets with Potatoes and Cauliflower

These Persian Beef Cutlets with Potatoes and Cauliflower is updated to include some healthy cauliflower into this family friendly dish.

Persian Beef Cutlets with Potatoes and Cauliflower by FamilySpice.com

Every family has a different definition for comfort food, depending on their ethnic background, geography and general personal preferences. Both my husband and I grew up with Persian food, so it is not surprising that many of our comfort meals are Persian meals. Our kids may not be crazy about all of our favorite dishes, but there are a few that have become family favorites. Koobideh Kabob (what’s not to love) and and these Persian Beef Cutlets.

 

Ingredients for Persian Beef Cutlets with Potatoes and Cauliflower by FamilySpice.com

 

Traditionally, it is made with ground beef mixed with grated onions, cooked potatoes, egg and seasoned with salt, pepper, cumin and turmeric. My mother-in-law mixes everything in a food processor, but I prefer mixing by hand. I used a potato masher to mash the potatoes, but other than that, it’s all about squishing it all with your hands.

Persian Beef Cutlets with Potatoes and Cauliflower by FamilySpice.com

Form the flat patties to fit about in the palm of your hand. Once covered in bread crumbs, I place all the patties on a baking sheet before I start frying them. It makes the process go faster.

There are many ways to modify this basic recipe. For example, you can use ground turkey and ground chicken instead of beef. Still delicious. Another twist that I’m sharing here is mixing equal portions of cooked cauliflower and potatoes.

Persian Beef Cutlets with Potatoes and Cauliflower by FamilySpice.com

Whatever mix you come up with, these beef cutlets are pretty addictive. Eat them alone, or make lavash sandwiches with them. Serve with radishes, pickles and fresh herbs like basil, tarragon and green onions.

These beef cutlets are also terrific for crowds and make a wonderful appetizer or meal. I have served these at potlucks, even Halloween parties. Super kid-friendly, these beef cutlets are sure to please guests of all ages.

Persian Beef Cutlets with Potatoes and Cauliflower

Author:

Laura Bashar

These Persian Beef Cutlets with Potatoes and Cauliflower is updated to include some healthy cauliflower into this family friendly dish.

Ingredients:

  • 1/2 lb potatoes, peeled & quartered
  • 1 cup cauliflower florets
  • 1 medium onion
  • 1 lb ground sirloin
  • 1 tsp baking soda
  • 1 TBS all-purpose flour
  • 1 egg, large
  • 1 tsp dried turmeric
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup breadcrumbs
  • 4 TBS extra virgin olive oil
  • 1/2 lemon, juiced

Directions:

  1. In a medium-sized pot, cover with water and bring to boil:
    • 1/2 lb potatoes, peeled and quartered
    • 1 cup cauliflower florets
  2. Cook until vegetables are tender when pierced with a fork, about 20 minutes.
  3. Drain water out and mash soft vegetables in hot pot with a potato masher until mixed thoroughly.
  4. Reserve and allow to cool to room temperature, about 10-15 minutes.
  5. Grate by hand or use a food processor with a grating attachment, grate:
    • 1 medium onion
  6. Squeeze out excess juice and place grated onions and mashed potatoes in a large mixing bowl.
  7. In the same mixing bowl, add and mix by hand until fully incorporated:
    • 1 lb ground sirloin
    • 1 tsp baking soda
    • 1 TBS all-purpose flour
    • 1 egg, large
    • 1 tsp dried turmeric
    • 1 tsp cumin
    • 1 tsp salt
    • 1 tsp ground black pepper
  8. In a separate plate, place:
    • 1 cup breadcrumbs
  9. Grab a 2 inch-ball of meat mixture and flatten to an oval shape about the size of your hand up to 1/2-inch thick.
  10. Press both sides of cutlets into bread crumbs and reserve on a large platter or baking sheet.
  11. Heat a large non-stick skillet, over medium-high heat add:
    • 2 TBS extra virgin olive oil
  12. Sauté 4-6 cutlets for 3 minutes on one side, flip over and saute the other side for 3 minutes.
  13. Remove cutlets to plate covered with paper towels to soak up excess oil, then transfer to serving dish and cover with foil.
  14. Repeat steps 12 & 13 until all cutlets are cooked, adding if needed:
    • 2 TBS extra virgin olive oil
  15. Squeeze over finished cutlets:
    • 1/2 lemon, juice
  16. Serve warm or room temperature.

Notes:

Serving Suggestions: Serve with fresh herbs, radishes, pickles, tomatoes and lavash or pita bread.

Cooking Tips: You can also make this dish using ground chicken or turkey. If you prefer the original recipe, omit the cauliflower and use 1 lb of potatoes.

Prep Time:

Yield: 8 cutlets

Cook Time:

Total Time: