Persian Cutlet Recipe

Name: Persian Cutlet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb potato; 1 lb lean ground beef (or lamb); 1 medium onion, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 2 eggs; 1 pinch saffron (optional); 1 pinch turmeric (optional); 2 cups breadcrumbs; oil (for frying)

Servings: persons

1 lb potato
1 lb lean ground beef (or lamb)
1 medium onion, minced
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 pinch saffron (optional)
1 pinch turmeric (optional)
2 cups breadcrumbs
oil (for frying)

1
Peel potatoes and dice.
2
Boil potatoes in water for 15-20 minutes or until fork-tender; drain.
3
Mash potatoes; allow to cool.
4
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.
5
Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs and set aside on waxed paper.
6
Repeat with more meat mixture until you have quite a few made.
7
Fry patties in shallow layer of oil, until they are cooked through and golden brown; drain on paper toweling.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb potato, 1 lb lean ground beef (or lamb), 1 medium onion, minced, 1 teaspoon salt, and more.

Yes, Persian Cutlet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Cutlet

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