Kotlet are similar to meat patties. Kotlet are not hard to make they are only time consuming, and messy to prepare but so well worth the effort. If you have a food mixer whiz the ingredients, but they are equally as well made mixing by hand. Only the consistency will be slightly different. I personally prefer them mixed by hand.
I usually make a large batch and freeze some as they come in handy when you need something to eat quickly. Kotlets are delicious hot or cold and make a perfect buffet or picnic dish. Everyone loves them, especially kids. They are completely gluten free using this recipe. If you want to replace the flour with bread crumbs use a gluten free bread crumb.
If you follow this recipe you will manage to make around 24 kotlets.
- 500 gm’s minced beef or lamb
- 1 large onion
- 2 eggs
- 1 teaspoon of turmeric
- 500 gm’s of potatoes ( approx)
- 1/2 teaspoon advieh (optional)
- salt and pepper to taste
- a little oil
- a bowl of gram flour or nokhod chi ( for gluten-free) or use wheat flour or bread crumbs
- Peel, cook and mash the potatoes
- Finely chop the onion I usually whiz these.
- Beat the eggs
- You will need a large frying pan
- a bowl of water to rinse your hands
- some greaseproof paper if you are going to freeze some
- When you add the eggs the mix will become quite sloppy but don’t worry about that. They will bind better in the cooking process and are more likely to retain their oval shape and remain whole.
- Try not to handle them too much and once they are cooking in the pan, only turn once to cook each side. It’s tempting to keep looking but try to refrain yourself!
- Cook one to start with and be sure you’re happy with the taste. You may want to add more salt or turmeric.
- Take the meat and add the turmeric, advieh, salt and pepper and mix well
- Add the beaten eggs and mix well
- Add the mashed potato and mix well until all the ingredients have combined well
- Take some gram flour or nokhod chi to cover a kitchen work surface or chopping board
- Place a little oil in a large frying pan and heat
- Take a small handful (or a desert spoon worth) of the mixture and cover in your flour of choice. Mould into a Pattie shape, usually oval and flat. Dont make it too thick or you will need to increase the cooking time. You will need to rinse your hands in the bowl of water from time to time as your hands will become sticky.
- Cook the kotlet in the frying pan with a little oil on a medium heat until golden. You can cook several at a time but remember to turn each one over once. It usually takes around 4-5 minutes each side.
- When golden remove from the heat onto a dish lined with kitchen paper to cool and absorb any excess oil.
- If you want to freeze some of the kotlet, when cool place a layer of greaseproof paper between each kotlet before you stack them and place them in the freezer.
Nooshi joonet. Enjoy
Mast o Khiar is much like the well known Greek dish Tzatziki although made using slightly different ingredients and is used as an accompliment to meals in the same way. It’s also a great dip for the buffet table, with drinks and a lovely appetizer when served with naan or flat bread.
- 1/2 a cucumber
- 3 cups of slightly sour low fat plain yoghurt
- 2 desert spoons of dried mint
- a dash of lime juice
- salt and pepper to taste
- As sprig of fresh mint, walnuts, or slices of radish to decorate
- Chop the cucumber into small pieces or grate
- Combine the yoghurt, cucumber and mint and mix well.
- Add salt and pepper to taste and I add a dash of lime juice but this is personal taste.
- Pour into a serving dish and chill
- Decorate before serving.
Serve with naan or flat bread.