Brain Patties

Name: Brain Patties (Kotlet-e maghz)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: Parsley and balsamic vinegar or lime; Parsley and balsamic vinegar or lime; Parsley and balsamic vinegar or lime; 1 cup (60 g) dry bread crumbs; 1 cup (240 ml) oil for frying; ¼ cup (30 g) flour mixed with 1 teaspoon paprika and ½ teaspoon dried mint; ¼ cup (30 g) flour mixed with 1 teaspoon paprika and ½ teaspoon dried mint; 3 tablespoons milk; ¼ cup (30 g) flour mixed with 1 teaspoon paprika and ½ teaspoon dried mint; zest and juice of 1 lime; 2 cloves of garlic, peeled and grated; 2 eggs; 1 teaspoon sea salt; ½ teaspoon fresh ground pepper; ½ teaspoon turmeric; 2 bay leaves; ½ teaspoon salt; 1 small onion, peeled; 1 tablespoon vinegar; 6 lamb brains

Kotlet-e maghz

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Brains

6 lamb brains
1 tablespoon vinegar
1 small onion, peeled

Asia
Iran
Starter
Southeast Asia

Method

If the brain membrane is already removed, skip this step. Place brains in a colander under running water. Remove the outer membrane and veins.
In a saucepan, place the brains, vinegar, onion, bay leaves, salt, pepper, and turmeric, and cover with water. Bring to a boil over medium-low heat, remove from heat, and allow to cool in the liquid. Drain. Cut each brai