Vegan Persian Kotlet
A vegan recipe for kotlet, a pan-fried Persian meat patty
- Total Time40 minutes
- Yield4 people 1x
- DietVegan
Ingredients
Units
Scale
- 12 oz package of Beyond Beef (plant-based ground) or other plant-based ground alternative
- 1 small Russet potato
- 1/2 small red onion
- 1 Tbsp flaxseed
- 2 Tbsp chickpea flour
- 1/2 tsp. salt
- 1/2 tsp. turmeric
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 cup cilantro chopped
- Oil for frying
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 or grate the potato.
- Grate the red onion, press to remove the excess liquid through a sieve, and add to the mashed potato. Mix well.
- Add the Beyond Beef to the red onion/potato mixture. Combine by hand.
- Add the flaxseed, chickpea flour, salt, pepper, turmeric, garlic powder, chopped cilantro, and combine by hand until well blended.
- Refrigerate 30 minutes.
- Shape the mixture into small patties (not too thick or thin – about 10 patties).
- Add 2 Tbsp oil to a pan on medium heat. Cook the patties on each side for 4 to 5 minutes until cooked. Add more oil as needed.
- 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
Find it online: https://plantbasedpersian.com/kotlet-persian-cutlet/