KOTLET (LAMB & POTATO PATTIES)
Make traditional Persian kotlet - lamb & potato patties - for a snack or side to an Iranian New Year feast
Provided by Sabrina Ghayour
Categories Side dish, Snack
Time 55m
Yield Makes 18-20
Number Of Ingredients 8
Steps:
- Combine the lamb mince, mash, chopped onion, eggs and spices in a large bowl. Season well with salt and pepper, then scrunch the mixture together with your hands until it resembles a smooth paste and the eggs have been completely incorporated.
- Divide the mixture into 18 or 20 portions, then roll each portion into a ball and flatten in the palm of your hand to about 1cm thick - the top of each patty should be slightly pointed, so it resembles a teardrop-like shape. Tip the breadcrumbs onto a shallow plate and gently press both sides of each patty into them to coat. Transfer the breadcrumbed patties to a sheet of baking parchment, repeating until all the mixture is shaped and coated.
- Heat a frying pan over a medium-high heat and pour in enough oil to coat the base. Once hot, fry a few patties at a time (they should all be in a single layer) for 6-8 mins on each side until browned. Carefully remove to a plate lined with kitchen paper to drain, then repeat with the remaining patties. You can keep the cooked patties warm in an oven set to 180C/160C fan/gas 4.
- Serve the patties warm alongside an Iranian spread, or leave to cool completely and enjoy as a snack. You can also stuff them into bread with onions and ketchup, if you like.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium
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