Ingredients
Vegetables & Legumes
- 2 large potatoes
- 1 small onion
- 1 can chickpeas (240g net weight)
- Handful fresh parsley
Binders and Coating
- 2 eggs
- ¼ cup chickpea flour (can substitute with other flours)
- ¾ cup breadcrumbs, plus 2 tablespoons for mixing and additional for coating
Seasonings & Oil
- 1 tsp turmeric
- Salt, to taste
- Black pepper, to taste
- ¼ – ⅓ cup oil for frying (vegetable or sunflower oil recommended)
To Serve
- Greek yogurt sauce
Instructions
- Par-boil the Potatoes: Boil salted water and add potatoes, cooking them so that a fork can penetrate halfway but they are not fully cooked. Drain, then cool completely before peeling and grating the potatoes into a large mixing bowl.
- Prepare the Onion: Grate the small onion using a box grater. Squeeze out all excess moisture thoroughly to prevent sogginess in the patties. Add the drained grated onion to the bowl with the potatoes.
- Mash the Chickpeas: Drain the chickpeas well and mash them using a potato masher or fork until mostly smooth but with some texture. Add the mashed chickpeas to the potato and onion mixture.
- Add Binding Ingredients: To the bowl, add the eggs, chickpea flour, fresh parsley, turmeric, salt, black pepper, and 2 tablespoons of breadcrumbs. These ingredients bind the mixture and add flavor.
- Mix the Batter: Using your hands, wear gloves if preferred, thoroughly combine and mash all ingredients together until you achieve a cohesive batter suitable for shaping.
- Shape the Patties: Scoop about 2 tablespoons of the mixture and mold into oval-shaped patties using your palms and fingers, as shown in reference images or videos.
- Coat with Breadcrumbs: Pour breadcrumbs into a shallow bowl. Roll each shaped patty in breadcrumbs to coat evenly, then set aside. Continue until all the batter has been used.
- Pan Fry the Kotlet Patties: Heat oil in a skillet over medium heat. Carefully place several patties into the pan without overcrowding. Fry each side for a few minutes until a golden crust forms. Flip gently using a spatula. Once cooked through and both sides are golden, transfer patties to paper towels to absorb excess oil. Repeat with remaining patties.
- Serve: Serve the kotlet warm either on its own or traditionally with bread, pickles, tomatoes, fries, and Greek yogurt sauce for an authentic Persian sandwich experience.
Notes
- Par-boiling potatoes to a semi-soft texture helps maintain the ideal consistency when frying and prevents the patties from falling apart.
- Removing excess moisture from the grated onion is crucial to avoid soggy patties.
- If chickpea flour is not available, all-purpose or whole wheat flour can be substituted.
- Using gloves when mixing the batter can make shaping the patties more hygienic and easier.
- Adjust oil quantity according to skillet size, ensuring enough for shallow frying but not deep-frying.
- The patties can be kept warm in a low oven while finishing the batch.
- This recipe yields about 14 medium-sized patties, perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Persian
- Diet: Vegetarian
