Sturgeon Patties

Name: Sturgeon Patties (Kotlet-e Uzunburun)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 20 patties, serves 4 to 6
Cuisine: Iranian
Ingredients: 2 eggs (lightly beaten); 1 lb/450 g sturgeon or cod fillets, skin removed, cut into 2in/5cm pieces; 6 spring onions, washed and trimmed; 4 tablespoons oil or ghee, for frying; 1 cup/60 g plain breadcrumbs; ¼ cup/20 g chopped fresh parsley; 2 sour oranges/narenj, limes or lemons, halved; 1 spring onion, cut up; 1 small onion, peeled and quartered; 2 tablespoons fresh parsley leaves; 6 radishes, trimmed; 2 teaspoons fine sea salt; ½ teaspoon freshly ground pepper

Kotlet-e Uzunburun

Preparation info

Makes 20 patties, serves
4 to 6

Difficulty
Easy
Ready in
30 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Sturgeon is good for making patties (and kababs) because it is a firm-fleshed fish with a distinctive taste and doesn’t have any small bones.

Ingredients

Paste

1 lb/450 g sturgeon or cod fillets, skin removed, cut into 2in/5cm pieces
1 small

Asia
Iran
Fish course
Pescatarian

Method

For the paste: Place the fish, onions, spring onions, parsley, salt, and pepper in a food processor, and pulse until you have a thick, soft paste. Transfer to a mixing bowl and add the eggs. Knead lightly, cover, and chill in the fridge for 30 minutes and up to 24 hours.
To make the patties: Heat the oil in a wide skillet over medium-low heat unti