Ingredients:
500 grams lean ground lamb or beef500 grams small potatoes
3-4 medium eggs
2-3 medium onions
1/2 tsp tumeric
1/2 Advieh (Persian Spice Mix) refer notes
2 spoons chopped parsley
one cup bread crumbs
Cooking oil
Salt & Black pepper
Directions:
Boil potatoes for 15-20 minutes over high heat until they soften, then peel and mash them. Peel and grate onions. Add to lamb or beef with eggs, salt, black pepper, parsley, and meat. Mix well until the mix is quite even.
Remove balls from the mix about 4-5 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into an ellipse with a thickness of 1 cm.
Heat up cooking oil in a frying pan. Fry each Kotlet over medium heat on both sides until golden. Serve with parsley, sliced tomatoes, and flat bread
2 spoons chopped parsley
one cup bread crumbs
Cooking oil
Salt & Black pepper
Directions:
Boil potatoes for 15-20 minutes over high heat until they soften, then peel and mash them. Peel and grate onions. Add to lamb or beef with eggs, salt, black pepper, parsley, and meat. Mix well until the mix is quite even.
Remove balls from the mix about 4-5 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into an ellipse with a thickness of 1 cm.
Heat up cooking oil in a frying pan. Fry each Kotlet over medium heat on both sides until golden. Serve with parsley, sliced tomatoes, and flat bread
Note:
Advieh ingredients - mix all together in a bowl
1 teaspoon ground cinnamon
1 teaspoon coriander1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
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