Kotlet (lamb & potato patties)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 18-20
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- 500g lamb mincechilled
- 400g mashed potato(you can use shop-bought, ready-made mash)
- 1 large onionfinely chopped in a food processor (any liquid strained off)
- 2 eggslightly beaten
- 1 heaped tsp ground turmeric
- 1 heaped tbsp garlic granules
- 75g natural fine breadcrumbs
- vegetable oilfor shallow frying
Nutrition: Per serving (20)
- kcal118
- fat7g
- saturates2g
- carbs7g
- sugars1g
- fibre1g
- protein7g
- salt0.18g
Method
step 1
Combine the lamb mince, mash, chopped onion, eggs and spices in a large bowl. Season well with salt and pepper, then scrunch the mixture together with your hands until it resembles a smooth paste and the eggs have been completely incorporated.
step 2
Divide the mixture into 18 or 20 portions, then roll each portion into a ball and flatten in the palm of your hand to about 1cm thick – the top of each patty should be slightly pointed, so it resembles a teardrop-like shape. Tip the breadcrumbs onto a shallow plate and gently press both sides of each patty into them to coat. Transfer the breadcrumbed patties to a sheet of baking parchment, repeating until all the mixture is shaped and coated.
step 3
Heat a frying pan over a medium-high heat and pour in enough oil to coat the base. Once hot, fry a few patties at a time (they should all be in a single layer) for 6-8 mins on each side until browned. Carefully remove to a plate lined with kitchen paper to drain, then repeat with the remaining patties. You can keep the cooked patties warm in an oven set to 180C/160C fan/gas 4.
step 4
Serve the patties warm alongside an Iranian spread, or leave to cool completely and enjoy as a snack. You can also stuff them into bread with onions and ketchup, if you like.
