Kotlet (lamb & potato patties)

Make traditional Persian kotlet – lamb & potato patties – for a snack or side to an Iranian New Year feast

Ingredients

• 500 g lamb mince, chilled
• 400 g mashed potato (you can use shop-bought, ready-made mash)
• 1 large onion, finely chopped in a food processor (any liquid strained off)
• 2 eggs, lightly beaten
• 1 heaped tsp ground turmeric
• 1 heaped tbsp garlic granules
• 75 g natural fine breadcrumbs
• vegetable oil, for shallow frying

Steps

1. Combine the lamb mince, mash, chopped onion, eggs and spices in a large bowl. Season well with salt and pepper, then scrunch the mixture together with your hands until it resembles a smooth paste and the eggs have been completely incorporated.
2. Divide the mixture into 18 or 20 portions, then roll each portion into a ball and flatten in the palm of your hand to about 1cm thick – the top of each patty should be slightly pointed, so it resembles a teardrop-like shape. Tip the breadcrumbs onto a shallow plate and gently press both sides of each patty into them to coat. Transfer the breadcrumbed patties to a sheet of baking parchment, repeating until all the mixture is shaped and coated.
3. Heat a frying pan over a medium-high heat and pour in enough oil to coat the base. Once hot, fry a few patties at a time (they should all be in a single layer) for 6-8 mins on each side until browned. Carefully remove to a plate lined with kitchen paper to drain, then repeat with the remaining patties. You can keep the cooked patties warm in an oven set to 180C/160C fan/gas 4.
4. Serve the patties warm alongside an Iranian spread, or leave to cool completely and enjoy as a snack. You can also stuff them into bread with onions and ketchup, if you like.