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Beyond Burger Kotlet Vegan

Kotlet (Persian Cutlet)

  • Author: Plant-Based Persian
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


A plant-based Persian Cutlet


  • 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


  1. 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.
  2. Grate the red onion and add to the mashed potato. Mix well.
  3. 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).
  4. Add 1/2 tsp. oil to a pan on medium heat. Cook the patties on each side for 4 to 5 minutes until cooked.
  5. Drain any excess oil on a paper towel before serving.
  6. 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