Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
2
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Persian Cutlet, 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 , My mom made it the same way-Mapleleaf, I liked these used turkey rather than the beef, added cinnamon to the mix and added the bread crumb to the mixture and baked them The texture was nice and they were not dry at all (a problem with turkey) They did taste like something was missing from them It needed something to round out the flavor a bit I did squeeze on some lemon and that was nice Mike ate his with mustard I think a chutny sounds very nice and may try that next time We had this with a persian style cucumber salad and sliced tomatoes with a little dill and salt sprinkled over them Oh, and I got 20 patties which I made using a tablespoon sized scoop Very good, thanks for posting
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Steps
|
1
Done
|
Peel Potatoes and Dice. |
|
2
Done
|
Boil Potatoes in Water For 15-20 Minutes or Until Fork-Tender; Drain. |
|
3
Done
|
Mash Potatoes; Allow to Cool. |
|
4
Done
|
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
Done
|
Take 2 Spoonfuls of Meat Mixture and Form Into a Small Flat Patty and Dredge in Breadcrumbs and Set Aside on Waxed Paper. |
|
6
Done
|
Repeat With More Meat Mixture Until You Have Quite a Few Made. |
|
7
Done
|
Fry Patties in Shallow Layer of Oil, Until They Are Cooked Through and Golden Brown; Drain on Paper Toweling. |
