Persian Cutlet Recipe
🕒 Prep Time: 25 minutes
🕒 Cook Time: 35 minutes
🕒 Total Time: 1 hour
🍽️ Servings: 25 patties
Description:
I first had these on a trip to California with my friend and his sister. We had them picnic-style, served cold, with nane lavash, and chutney. You can serve them warm also. They are good as an appetizer as well as a main course.
Ingredients:
- 1 potato
- 1 lb lean ground beef
- 1 onion, minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1 tbsp saffron
- 1 tsp turmeric
- Breadcrumbs
- Oil for frying
Instructions:
- Peel potatoes and dice.
- Boil potatoes in water for 15-20 minutes or until fork-tender; drain.
- Mash potatoes; allow to cool.
- Add ground beef, minced onion, salt, pepper, eggs, and spices (saffron and turmeric) to the potato and mix with your fingers until the consistency is dough-like.
- Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs; set aside on waxed paper.
- Repeat with more meat mixture until you have quite a few made.
- Fry patties in a shallow layer of oil until they are cooked through and golden brown; drain on paper toweling.
Nutritional Information per Serving:
- Calories: 87.9
- Fat Content: 2.7g
- Saturated Fat Content: 1g
- Cholesterol Content: 28.7mg
- Sodium Content: 175.1mg
- Carbohydrate Content: 9.9g
- Fiber Content: 0.9g
- Sugar Content: 0.9g
- Protein Content: 5.7g
Recipe Notes:
- These Persian cutlets can be served warm or cold, making them versatile for various occasions.
- They can be enjoyed as appetizers or as a main course dish.
- Customize the spices according to your preference for a personalized flavor profile.
- Serve with nane lavash and chutney for an authentic Persian experience.
