Kotlet

Ingredients

• 500 g beef mince (or lamb mince, or 50/50)
• 1 potato (medium, peeled - about 250 g)
• 1 onion (medium, peeled - about 150 g)
• 2 garlic cloves (crushed)
• 2 eggs (large)
• 1 ½ teaspoons ground turmeric
• ¼ teaspoon ground cinnamon
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 tablespoons sunflower oil (for frying)

To serve

• Sangak, taftoon (or flatbread)
• 2 tomatoes (medium, sliced)
• 1 small bunch radishes (sliced or whole)
• A handful fresh parsley sprigs
• A handful fresh mint
• Persian pickles (torshi)

Method

Stage 1 - Grate

1. Grate the potato on the fine side of a box grater (NOT shredded - finer than that, into a paste-like texture).
2. Do the same for the onion.
3. Combine both in a clean tea towel; twist hard over the sink to squeeze out as much liquid as you can. (Discard the liquid.)

Stage 2 - Mix

1. In a wide bowl, combine the mince, the squeezed potato-and-onion, crushed garlic, eggs, turmeric, cinnamon, salt and pepper.
2. Mix thoroughly with your hand for 3-4 minutes - the mixture should be uniform, slightly tacky, and hold together when pressed.

Stage 3 - Rest

1. Cover; refrigerate 30 minutes (firms the mixture; lets the seasoning permeate).

Stage 4 - Shape

1. Take 2 heaped tablespoons of mixture per kotlet.
2. Wet your hands; shape each into an oval patty about 8 cm long, 5 cm wide, 1 cm thick.
3. Place on a tray.
4. Should make 12 kotlet.

Stage 5 - Fry

1. Heat oil in a wide non-stick pan over medium heat.
2. Add 4-5 kotlet (don't crowd); fry 3 minutes per side until deep golden brown.
3. Lift onto kitchen paper.
4. Continue with the rest, adding a splash of oil between batches.

Stage 6 - Serve

1. Eat warm with sangak or flatbread.
2. On the side: sliced tomatoes, radishes, fresh herbs, pickles.
3. Wrap a kotlet inside a piece of bread with some tomato and a sprig of herb - that's the Persian way.