Kotlet (Persian Meat Patties)

Ingredients

• about 450 g Ground beef
• 2 medium Potatoes, peeled and grated
• 1 medium Onion, grated
• 1 large Egg
• 0.5 tsp Turmeric powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 3 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, the 2 medium potatoes (peeled and grated), the 1 medium onion (grated), the 1 large egg, the 0.5 tsp turmeric powder, the 1 tsp salt, and the 0.5 tsp black pepper. Mix everything together with your hands until it is well combined.
2. 2Place a 30.48 cm skillet on the stovetop and add the 3 tbsp vegetable oil. Heat the oil over medium heat, which is approximately 175°C.
3. 3Take about 1/4 cup of the meat mixture and shape it into a patty about 1.27 cm thick.
4. 4Carefully place the shaped patty into the hot oil in the skillet. Repeat this process with the remaining meat mixture, making sure not to overcrowd the skillet, adding patties as space becomes available.
5. 5Fry the patties for 5 to 7 minutes on the first side, until they are golden brown and a crust has formed. Flip the patties and cook for another 5 to 7 minutes on the second side, until they are golden brown and the internal temperature reaches 71°C.
6. 6Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Let them rest for 2 minutes before serving.

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