Kotlet is a Persian pan-fried meat patty. It is generally made with ground meat, egg, and potato. It is eaten warm or cold, plain or in a sandwich, on a picnic or at a dining table. I remember my grandmother often making Kotlet for picnics or as a side to a warm bowl of Ash-e-Reshteh (see our recipe for Ash-e-Reshteh).
This meat-based Persian dish can easily be made plant-based. We used Beyond Beef in our recipe below, although you could use Impossible Burger or other plant-based ground meat alternative.
Kotlet (Persian Cutlet)
- Total Time: 40 minutes
- Yield: 4 people 1x
- Diet: Vegan
Description
A plant-based Persian Cutlet
Ingredients
Scale
- 1 package of Beyond Beef (plant-based ground)
- 1 small Russet potato
- 1/2 small red onion
- 1/2 tsp. salt
- 1/2 tsp. turmeric
- 1/4 tsp. black pepper
- 1/4 tsp. lemon juice
Instructions
- Peel potato, chop and place in small pot filled with water. Cover and cook on high heat for 10-15 minutes until potato is tender. Rinse the potato under cold water, and let the potato cool down a few minutes. Mash the potato.
- Grate the red onion and add to the mashed potato. Mix well.
- Add the Beyond Beef to the red onion/potato mixture. Combine by hand. Add the salt, pepper, turmeric, and lemon juice, and combine by hand until well blended. Shape the mixture into small patties (not too thick or thin – about 7-8 patties).
- Add 1/2 tsp. oil to a pan on medium heat. Cook the patties on each side for 4 to 5 minutes until cooked.
- Drain any excess oil on a paper towel before serving.
- Noosh-e-Jan (Enjoy!)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Iranian/Persian
Keywords: Vegan, Plant-Based, Persian, Iranian, Kabob, vegetarian, Cutlet, Kotlet
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