Meat Patties

Name: Meat Patties (Kotlet-e gusht)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Makes 12 patties
Cuisine: Iranian
Ingredients: ½ teaspoon pepper & ½ teaspoon turmeric; ½ teaspoon pepper & ½ teaspoon turmeric; 4 ripe tomatoes (2 lb/900 g), peeled, sliced; ½ teaspoon sea salt; ¾ cup (45 g) dry bread crumbs; 2 tablespoons oil; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; ¾ cup (180 ml) oil for frying; 1 pound (450 g) ground lamb (chicken, or beef); 1 medium onion, peeled and grated; 1 pound (450 g) ground lamb (chicken, or beef); 1 pound (450 g) ground lamb (chicken, or beef); 2 tablespoons advieh (Persian spice mix)*; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; 1 teaspoon turmeric; 2 tablespoons advieh (Persian spice mix)*; 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 2 eggs; 2 large russet potatoes (2 lb/900 g), boiled for 15 minutes, peeled, and coarsely grated

Kotlet-e gusht

Preparation info

Makes
12
patties

Difficulty
Easy
Ready in
1 hr 15

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 pound (450 g) ground lamb (chicken, or beef)
1 medium onion

Asia
Iran
Main course
Lunch
Southeast Asia

Method

In a mixing bowl combine lamb, onion, eggs, potatoes, salt, pepper, turmeric, advieh, and saffron water. Knead for 5 minutes to form a smooth paste.
Heat ½ cup/120ml oil in a wide skillet over medium heat. Dip your hands in a bowl of water to moisten them. Shape the lamb mixture into lumps the size of eggs. Flatten them into oval patties and roll in the bread c