Persian Cutlet Kotlet With Ground Turkey Food

KOTLET (PERSIAN MEAT PATTIES)

Steps:

• Place all the ingredients in a mixing bowl. Mix and knead it well for 5 minutes, like you would knead dough. The consistency should not be too dry nor too wet, must be easy to shape. Let it rest for half hour. Tip: Squeeze the juice from the grated onion and add it back later only as needed.
• Divide the meat mixture into 10 to 12 portions. Roll each portion and flatten into an oval disc. Keep the shaped patties aside.
• The kotlet may be pan fried in two batches in a skillet that has enough room for six patties.
• For each batch, heat 4 tablespoons oil in the skillet at medium high. Once the oil is hot enough, slide six meat patties and lower the heat to medium.
• Shallow fry one side and flip it before it becomes too brown. Then you may flatten the patty slightly, using a flat flip spatula. Let the other side brown a little. Flip it again and fry both sides until dark brown.
• So, you will end up frying both sides twice. It should take at least 5 minutes total cooking time on each side. Some people do cook the kotlets longer on a low medium heat.
• Once done, transfer to a plate lined with paper towels.
• These kotlets can also be served with rice or flatbread, as an appetizer, snack or can be used to make sandwiches.

PERSIAN MEAT PATTIES- KOTLET

Steps:

• Grate the onion. Squeeze it very hard and dispose all the juice. (The juice will make the patties fall apart). Peel and grate the potato as well.
• Mix the grated onion with ground beef.
• Add the egg, flour and spices, using your hand, mix everything until well combined. The mixture is going to be very sticky.
• Heat the oil in a shallow pan over medium heat.
• Place a bowl of water near yourself, wet your hands, take about 2 tablespoons of the patty mixture, form into oval and fry it in the oil, about 5 minutes on each side until brown and cooked inside.
• Serve warm with tomatoes, fries and pickled cucumber.

RUSSIAN-STYLE TURKEY CUTLETS

Steps:

• Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the turkey, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
• Remove the turkey mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
• In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
• Menu Suggestions.
• Sautéed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.

KOTLET - PERSIAN CUTLET

Steps:

• Place potatoes in a large pot and cover with cold water. Add some salt, and cook until a fork easily goes through them.
• Grate onion in a large bowl.
• Once your potatoes are done, peel them, and then grate them in the same bowl with the onion. Mix to combine. (This is traditionally done by hand!).
• Add turmeric, advieh, salt, and pepper in the bowl. Mix to incorporate spices into potato-onion mixture.
• Crack eggs into the mixture and combine. (If you're still going the traditional route, you continue with your hands.).
• Finally, add the ground beef to the mixture and mix. (Again, keep mixing at it with the hands!).
• If you find that the mixture is too wet, add breadcrumbs until it becomes more friendly.
• Take a small amount out of the mixture (about 2 tablespoons) and make a large meatball with it. Then pat it flat into a patty that is not too thick or too thin. Traditionally they are shaped into teardrops; however, mine just come out as sloppy ovals.
• Continue with the rest of the mixture, and as you finish each patty, place it on parchment paper.
• Wash your hands, and heat vegetable oil in a large pan over medium heat. Fry a few kotlets at a time, making sure not to overcrowd.
• Once you see that the bottom has turned a golden brown where the edges are a rich brown and crispy, flip them over. Add more oil as necessary.
• Place a dish with a paper towel in it next to your work station. When removing the kotlets from the pan, try to drain as much of the oil as possible, then place onto the plate.
• Serve immediately.
• (They are also amazing right out of the fridge the next day :]).

PERSIAN CUTLET

Steps:

• Peel potatoes and dice.
• Boil potatoes in water for 15-20 minutes or until fork-tender; drain.
• Mash potatoes; allow to cool.
• Add ground beef, minced onion, salt, pepper, eggs, and spices (if desired) to potato and mix with your fingers until the consistency is dough-like.
• Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs and set aside on waxed paper.
• Repeat with more meat mixture until you have quite a few made.
• Fry patties in shallow layer of oil, until they are cooked through and golden brown; drain on paper toweling.

PERSIAN CUTLET (KOTLET) WITH GROUND TURKEY

Steps:

• Skin and rinse the potatoes and place them in a pot, and bring to a boil until soft throughout when pricked with a fork. Take out and grate them in a large bowl. (This can also be made with uncooked potatoes, but will take slightly longer to cook).
• Skin the onion, leaving the end for easier grating. Grate the onion in the same bowl as the potatoes.
• Add the ground turkey to the mix of grated potatoes and onion and mash them together by hand.
• Add all the dry ingredients and mash everything together by hand. Traditionally, an easy trick to knowing whether or not your mix has enough salt is picking up a piece of the mix and doing a quick dab on the tongue (not eating the meat, of course). May sound gross, but this will give you a definite idea of the amount of salt in your mix.
• If you feel the mix is too dry, add the egg. Otherwise you are ready to fry.
• Add the oil to the pan, and turn on medium heat. I like to use grape see oil as a healthier choice.
• Once the oil is heated, pick up a small amount of the mixture and form a ball with your hands, then pat down the ball into an oval shape on your palm. The oval should cover almost all of your palm. The shape is hard to make perfectly at first, but will get easier with practice.
• Place the oval gently into the oil. Cook for about 7 minutes on each side, or until golden brown on each side. Be careful not to overcook and burn the cutlets, as this is easy to to.
• Serve over rice, or with bread and fresh greens. Wonderful cold as well!