Persian picnic patties · Pan fried
Kotlet Recipe (Persian Meat and Potato Patties)
Squeeze potato and onion. Thin patties. Medium oil.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenKotlet are the patties of every Iranian picnic and lunchbox: beef, raw grated potato and onion, flattened and fried until deeply golden. They break in the pan or stay soggy when the potato and onion are wet. The fix is squeezing both dry, binding with egg, shaping thin, and frying in medium hot oil.
The 3 laws of kotlet
Why this recipe works
Wet mix
Moisture breaks patties.
Thick
Thin cook through as they crisp.
High heat
Even colour without raw middles.
Shopping and prep list
Ingredients
Kotlet
The NineFoods kotlet gauge
Ready to flip?
Lift an edge with a spatula.
Method · 3 stages
Step by step
Mix
- Combine mince, dry potato and onion, eggs and spices.
- Knead and rest 10 minutes.
Shape
- Shape thin ovals with wet hands; coat in breadcrumbs.
Fry
- Fry in 1 cm of oil, 4 minutes per side. Use the gauge above.
- Drain on paper.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Wet potato.
Fix next time
Squeeze potato and onion hard.
Why
Too thick.
Fix next time
Shape 1 cm thick.
Why
Oil too cool.
Fix next time
Heat oil to medium hot.
Why
Under-salted.
Fix next time
Fry a test piece and adjust.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Beef | Main | Lamb or chicken mince |
| Fresh potato | Binder and body | Mashed boiled potato |
| Breadcrumbs | Crust | Plain flour |
| Frying | Cooking | Air fryer 200 C, 14 minutes |
After the meal
Serve, store, reheat
Serve with
Bread, pickles, tomatoes and herbs, as a sandwich or with rice.
Store
Fridge 4 days; freeze 2 months.
Reheat
Hot pan or oven to re-crisp.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (ready to flip) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Kotlet FAQ
What is Persian kotlet?
Fried patties of meat, potato and onion.
Raw or boiled potato?
Raw grated potato, squeezed dry, is traditional.
Can I bake kotlet?
Yes, at 200 C for 20 minutes, turning once.
How do you serve kotlet?
In bread with pickles and tomato, or with rice.