Kotlet is an Iranian dish made with ground beef, grated potato and onion, seasoned with turmeric, shaped into thin ovals and fried. Getting a thin, crisp exterior takes care. In Iran, kotlet is popular at breakfast and lunch.
Knead the ground beef, grated and drained potato and onion, egg, turmeric, black pepper, salt and breadcrumbs thoroughly. Leave to rest for 10 minutes.
Shape pieces of mixture in your palm into thin, elongated ovals; smooth the surface to prevent cracking.
Heat vegetable oil over medium heat. Fry kotlet until golden and crisp on both sides.
Lightly wet your hand to keep the mixture from sticking and smooth the surface. If the oil is not hot enough, kotlet may fall apart before the outside firms; test with a small piece. Allergens: contains egg and wheat/gluten (breadcrumbs).
Kotletleri ilk denememde 9 dakika yerine 6 dakikada çevirince bir tarafı çok az pişmiş kaldı, ikinci turda süreye sadık kalınca kenarları gerçekten çıtır çıktı. Patatesin suyunu iyice süzmek de harcın dağılmamasında fark yaratıyor.
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