Air Fryer Turkey Cutlets (Persian Kotlet)
This lightened up air fryer turkey cutlets are a twist to the traditional beef kotlet, which is usually pan fried. If you are looking to cut the fat, this recipe uses ground turkey and is air fried until golden and crispy.
Servings 15 cutlets
Calories 96kcal
Ingredients
- 1 lb potatoes peeled and quartered
- 1 medium onion
- 1 lb ground turkey
- 1 teaspoon baking soda
- 1 tablespoon all purpose flour
- 1 large egg
- 1 teaspoon dried turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup breadcrumbs
- Non-stick cooking spray or spray olive oil
Instructions
- In a medium-sized pot, add potatoes and cover with water. Bring to boil and cook until potatoes are fork tender, about 10-15 minutes.
- Drain water out and mash a potato masher until mixed thoroughly. Transfer to a large mixing bowl and allow to cool to room temperature, about 10-15 minutes.
- Grate onion by hand or use a food processor with a grating attachment. Squeeze out excess juice and place grated onions with mashed potatoes.
- In the same mixing bowl, add ground turkey, baking soda, flour, egg and seasonings. Mix by hand until fully incorporated.
- Ground turkey does not have a lot of fat, so it is easier to form into patties and handle if chilled for a couple hours. This also helps the flavors meld together. This is optional.
- Pour breadcrumbs on a plate. Grab a 2 inch-ball of meat mixture and flatten to an oval shape about the size of your hand up to ½-inch thick.
- Press both sides of cutlets into bread crumbs and reserve on a large platter or baking sheet.
- Generously spray both sides of the prepared cutlet with olive oil or non-stick cooking spray.
- Set your air fryer to 'air fry' and set time for 14 minutes. Once preheated, add patties in one single layer. For my fryer, this fits 5-6 pieces.
- At the halfway mark, use a spatula to flip the cutlets over and continue air frying until done.
- Repeat until all of the kotlet are air fried.
Notes
Serving Suggestions: Serve with fresh herbs, radishes, pickles, tomatoes and lavash or pita bread. For less carbs, swap out the potatoes for 1-pound of cooked cauliflower.
TO STORE: Store any leftover kotlet in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cutlet | Calories: 96kcal | Carbohydrates: 12g | Protein: 9g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 303mg | Potassium: 253mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
