Vegan Persian Cutlet (Kotlet)
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- Recipe Card
Recipe Card
ingredients
- 1 1/2 cups peeled and boiled potatoes
- 1 3/4 cups lentils, cooked, (We use canned, pre-cooked lentils. But if you are using dried lentils, 1 cup of dried lentils is the equivalent of 1 ¾ cups cooked lentils)
- 3/4 cups breadcrumbs
- 2 cloves garlic, minced
- 1 grated onion
- 1 tablespoon minced parsley
- 1/2 teaspoons turmeric
- Salt and pepper, to taste
- Extra virgin olive oill
- To serve: pita bread, Persian pickles, tomatoes, fresh herbs (such as basil, cilantro, mint, and/or parsley), cucumbers, and radishes.
Method
Step 1
Squeeze out juice from grated onion in a paper towel. Try to get as much of the liquid out as possible to ensure the cutlets don’t fall apart.
Step 2
Mash potatoes and let cool to room temperature.
Step 3
Combine the potatoes and lentils. Mash them together with your hands until they are well incorporated.
Step 4
To the potato-and-lentil mixture, add the breadcrumbs, onions, garlic, parsley, turmeric and salt & pepper, to taste.
Step 5
Form the mixture into oval-shaped patties.
Step 6
Fry patties on medium-high heat for 6-7 minutes on reach side, or until patties become a deep brown.
Step 7
Arrange the patties on a baking rack placed over a paper towel-lined baking sheet. This method will drain the patties of their excess oil while ensuring maximum crispiness. Alternatively, you can arrange the patties over a paper towel-lined plate.
Step 8
Sprinkle the patties with salt and enjoy!