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Persian Cutlet

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Description Edit

I first had these on a trip to California with my friend and his sister. We had them picnic-style, served cold, with nane lavash, and chutney. You can serve them warm also. They are good as an appetizer as well as a main course.

Ingredients Edit

Directions Edit

  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.

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