The best Persian Kotlets you will ever have. Superbly spiced and flavored, they are pan fried to juicy perfection. One of my favorite Persian recipes, you can serve this with a side, as an appetizer or in sandwiches. Make ahead and freezer friendly too.
Place all the ingredients in a mixing bowl. Mix and knead it well for 5 minutes, like you would knead dough. The consistency should not be too dry nor too wet, must be easy to shape. Let it rest for half hour. Tip: Squeeze the juice from the grated onion and add it back later only as needed.
Divide the meat mixture into 10 to 12 portions. Roll each portion and flatten into an oval disc. Keep the shaped patties aside.
The kotlet may be pan fried in two batches in a skillet that has enough room for six patties.
For each batch, heat 4 tablespoons oil in the skillet at medium high. Once the oil is hot enough, slide six meat patties and lower the heat to medium.
Shallow fry one side and flip it before it becomes too brown. Then you may flatten the patty slightly, using a flat flip spatula. Let the other side brown a little. Flip it again and fry both sides until dark brown.
So, you will end up frying both sides twice. It should take at least 5 minutes total cooking time on each side. Some people do cook the kotlets longer on a low medium heat.
Once done, transfer to a plate lined with paper towels.
These kotlets can also be served with rice or flatbread, as an appetizer, snack or can be used to make sandwiches.
Kotlet in Oven (Broiling Method)
Place the kotlets on a baking sheet lined with parchment paper and broil it at high for about 5 minutes on each side, until nicely brown.
The broiling time may differ with each oven, so make sure to check initial progress.
For very lean meats, chicken and turkey, brush or spray some oil on both sides of the patties, prior to broiling,
If patties are fried at optimum temperature and you don't reuse the same oil, then oil absorption can be kept at minimum.
Make Ahead: The kotlet mixture or shaping of cutlets can be done a day ahead.
Frozen Kotlet: These can also be kept frozen for couple months to use later. Freeze the patties before or after frying. Pack in freezer safe bags with parchment paper in between stacked layers. Thaw and use. Reheat pre-cooked kotlets in a toaster oven, conventional oven or on a skillet.
Roasted fine chickpea flour, dried mint, advieh, kebab spice, turmeric, ground cumin and ground coriander are available at Indian and Middle eastern grocery stores or online.
Replace the breadcrumbs with chickpea flour to make it gluten free. Or use two grated cooked potatoes.
Nutrition facts are for broiled kotlet. If the kotlets are fried then it is approximately: 163 kcal, 13 g total fat, 5 g saturated fat. Some oil will be absorbed back by paper towels.