Kotlet (Persian Meat and Potato Patties)

Crispy and comforting, fresh kotlet doesn't last long in my house, and here's why.

Delicious display of golden, crispy kotlets served with fresh slices of tomato, green onions, radishes, cilantro, green chili peppers, and Persian pickles, beautifully arranged alongside decorative pumpkins.

Kotlets are golden pan-fried patties made from a simple mixture of ground meat, eggs, and riced boiled potatoes. They’re spiced with just salt, black pepper, and turmeric. Humble ingredients that come together to create something absolutely irresistible.

In my home, Kotlets never last long. The moment they come off the stove, they start to disappear from the counter, especially with my kids around! Their popularity comes from how easy and versatile they are. You can serve them hot or cold, as a main dish, side, or even tucked into a sandwich for lunch on the go. They’re also a Persian picnic favorite and a staple in almost every Iranian household.

A good nonstick pan makes all the difference when frying Kotlets. I use my Caraway pan because the nonstick surface ensures they crisp perfectly without sticking, and cleanup is always a breeze.

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Kotlet Ingredients

(Makes about 6-10)

• 2 Idaho potatoes, boiled and peeled

• 1 yellow onion, grated

• 1 lb ground beef

• 3 eggs

• 1/2 tsp turmeric

• 1 tsp salt

• 1/2 tsp black pepper

• Avocado oil, for frying

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Kotlet Instructions:

1. Prepare the potatoes: Boil the Idaho potatoes until tender. Once cool enough to handle, peel and mash or rice them until smooth.

2. Mix the ingredients: In a large bowl, combine the mashed potatoes, grated onion, ground beef, eggs, turmeric, salt, and black pepper. Mix until well combined.

3. Shape the patties: With your hands, form small oval-shaped patties, about 1/2 inch thick.

4. Fry the Kotlets: Heat avocado oil in your Caraway nonstick pan over medium heat. Add the patties in batches and fry until golden brown on each side, about 4–5 minutes per side.

5. Drain and serve: Transfer the cooked Kotlets to a paper towel-lined plate to remove excess oil. Serve warm or at room temperature.

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Serving Suggestions:

I love serving Kotlets with a plate filled with colorful sides such as fresh herbs, radishes, raw onion, and green onions for that perfect bite. They’re also delicious with a side of Shirazi Salad or tucked into a sandwich with herbs, pickles, and a squeeze of lemon. My kids especially love them fresh off the pan or packed into their lunch boxes the next day.

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These golden, crispy Kotlets are a true comfort food in my house. It's simple, flavorful, and always a hit with the whole family. With just a few pantry staples and a good nonstick pan, you’ll have a Persian classic that never lasts long on the counter.

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