Persian Kotlet Recipe (Meat and Potato Patties)

Kotlet is a Persian pan-fried patty made with ground meat, potato, onion, egg, and turmeric. For crisp edges and a tender center, squeeze the grated potato and onion very dry, shape thin patties, and fry them in properly heated oil.

Persian kotlet recipe

Ingredients

• 450 g (1 lb) ground beef or lamb, preferably 85% lean
• 450 g (1 lb) russet potatoes, peeled
• 1 small yellow onion
• 2 large eggs
• 1 tsp ground turmeric
• 1 tsp fine salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin or Persian advieh (optional)
• Neutral oil for shallow-frying
• Lavash, tomatoes, pickles, onion, and fresh herbs, for serving

Instructions

1. Grate the potatoes and onion on the large holes of a box grater. Wrap them in a clean towel and squeeze firmly to remove as much liquid as possible.
2. Combine the squeezed vegetables with the ground meat, eggs, turmeric, salt, pepper, and optional cumin. Knead for 2 to 3 minutes until evenly mixed.
3. Cover and chill for 30 minutes. Divide into 12 to 16 portions and shape each into a thin oval patty about 1/2 inch (1.25 cm) thick.
4. Pour enough oil into a heavy skillet to cover the base by about 1/4 inch. Heat over medium-high until a small piece of mixture sizzles immediately.
5. Fry in batches without crowding, about 3 to 4 minutes per side. Adjust the heat so the outside browns without burning.
6. Confirm the center reaches 160°F (71°C), then drain briefly on a rack or paper towels. Serve hot, warm, or at room temperature.

What is Persian kotlet?

Persian kotlet—sometimes spelled cutlet—is an oval meat-and-potato patty with a crisp browned exterior. It is everyday home cooking: served as a main dish, tucked into lavash as a sandwich, packed for picnics, or eaten at room temperature.

Ingredients that matter

• Ground meat: Beef, lamb, or a combination works. Moderately lean meat keeps the patties tender without making them greasy.
• Potato: Raw grated russet potato gives defined, crisp edges. Some families use cooked potato for a softer texture.
• Onion: Grate it, then squeeze it firmly. Excess liquid makes kotlet fragile and encourages splattering.
• Egg: Binds the mixture. Two eggs are sufficient for this quantity.
• Spices: Turmeric, salt, and black pepper form the classic base; cumin or advieh is optional.

How to make kotlet

1. Grate the potatoes and onion on the large holes of a box grater. Wrap them in a clean towel and squeeze firmly to remove as much liquid as possible.
2. Combine the squeezed vegetables with the ground meat, eggs, turmeric, salt, pepper, and optional cumin. Knead for 2 to 3 minutes until evenly mixed.
3. Cover and chill for 30 minutes. Divide into 12 to 16 portions and shape each into a thin oval patty about 1/2 inch (1.25 cm) thick.
4. Pour enough oil into a heavy skillet to cover the base by about 1/4 inch. Heat over medium-high until a small piece of mixture sizzles immediately.
5. Fry in batches without crowding, about 3 to 4 minutes per side. Adjust the heat so the outside browns without burning.
6. Confirm the center reaches 160°F (71°C), then drain briefly on a rack or paper towels. Serve hot, warm, or at room temperature.

How to stop kotlet from falling apart

• Squeeze the grated potato and onion until they feel damp, not wet.
• Knead until the mixture is uniform, then chill it for 30 minutes.
• Make thin, even patties; thick centers may stay undercooked while the outside darkens.
• Wait until the first side is well browned before flipping. Turning too early can tear the patty.
• If the mixture still feels very loose, add 1 to 2 tablespoons of fine breadcrumbs—not a large amount.

Serving suggestions

Serve kotlet with lavash or another flatbread, sliced tomatoes, Persian pickles, raw onion, and fresh herbs. For a broader Persian meal, pair it with a simple salad and explore our Persian breakfast guide for more bread, herb, cheese, and tea traditions.

Storage and food safety

Ground beef and lamb should reach 160°F (71°C). Refrigerate cooked kotlet within 2 hours. Keep leftovers for 3 to 4 days, not a week, and reheat to 165°F (74°C). For the crispiest result, reheat on a rack in a 350°F (175°C) oven or air fryer.

Frequently asked questions

Can I use cooked potatoes?

Yes. Cooked and cooled potatoes produce a softer, more croquette-like kotlet. Raw grated potatoes give this version its crisper texture.

Can kotlet be baked?

Yes, although it will brown less evenly. Brush both sides with oil and bake on a preheated sheet pan at 425°F (220°C), flipping once, until browned and the center reaches 160°F (71°C).

Can I freeze it?

Freeze fully cooked, cooled patties in a single layer, then transfer them to an airtight container. Reheat from frozen in the oven until the center reaches 165°F (74°C).

Printable recipe

Persian Kotlet Recipe (Meat and Potato Patties)

Recipe by Shayan

5.0 from 1 vote

Course: Main courseCuisine: PersianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp Persian meat and potato patties seasoned with turmeric, pan-fried until golden, and served with bread, pickles, tomatoes, and herbs.

Ingredients

• 450 g (1 lb) ground beef or lamb

• 450 g (1 lb) russet potatoes, peeled

• 1 small yellow onion

• 2 large eggs

• 1 tsp turmeric

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp cumin or advieh (optional)

• Neutral oil for shallow-frying

Instructions

• Grate the potatoes and onion, then squeeze them very dry.
• Combine with meat, eggs, and seasonings; knead until uniform.
• Cover and chill for 30 minutes.
• Shape 12 to 16 thin oval patties.
• Heat 1/4 inch of neutral oil in a heavy skillet.
• Fry 3 to 4 minutes per side until browned and 160°F (71°C) inside.
• Drain briefly and serve.

Recipe Video

Notes

Use an instant-read thermometer to confirm safe doneness.

For a related Iranian meat-and-potato patty with a distinct seasoning and method, compare Persian Shami Kabab.

Sources

• USDA FSIS: Ground Beef and Food Safety
• USDA FSIS: Leftovers and Food Safety

Recipe video