"Growing up, Persian cutlet was one of my favorite dishes. My mom would whip them up for dinner or as an after school snack. Traditionally, they are made with ground beef and potatoes. When Val and I went plant-based, my mom adapted her recipe by replacing the beef with lentils and omitting the eggs as a binder. She surprised us with her plant-based cutlets one day, and we were shocked at how close they tasted to her original recipe. We hope you guys will enjoy this recipe!"
Vegan Persian Cutlet (Kotlet)
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Serves or Makes: 12
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!