Persian Beef Cutlets (Kotlet)
These Persian beef cutlets (kotlet) with potatoes and cauliflower is updated to include some healthy cauliflower into this family friendly dish.
Servings 8
Calories 318kcal
Ingredients
- 1 lb potatoes peeled and quartered
- 1 medium onion
- 1 lb ground beef
- 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
- 4 tablespoon extra virgin olive oil
Instructions
- In a medium-sized pot, add potatoes and cauliflower and cover with water.
- Bring to boil and cook until vegetables are fork tender, about 20 minutes.
- Drain water out and mash soft vegetables in hot pot with 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 beef, baking soda, flour, egg and seasonings.
- Mix by hand until fully incorporated.
- 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.
- Heat a large non-stick skillet, over medium-high heat add 2 TBS olive oil.
- Pan fry 4-6 cutlets for 3 minutes on one side, flip over and then brown the other side for 3 minutes.
- Remove cutlets to plate covered with paper towels to soak up excess oil, then transfer to serving dish and cover with foil. You can also place a cooling rack over a baking sheet and let cutlets drain on that.
- Continue pan frying remaining cutlets, adding more oil, as needed.
- 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. You can also use 1 lb of cauliflower.
To bake kotlet, lightly coat a baking sheet with extra virgin olive oil. Place the breaded patties on the baking and bake in the oven at 375ºF for 30 minutes. Be sure to flip them over half way through the baking so they brown evenly.
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: 318kcal | Carbohydrates: 19g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 74mg | Sodium: 614mg | Fiber: 2g | Sugar: 2g
