It’s like the hashbrown and the meatball joined forces to form one pattie to end them all!
I love Persian food. It’s magically rich without being overly fatty or sweet, not like the cream/butter/starch decadence of some cuisines. I started researching some Persian (aka Iranian) recipes with the intention of making some kind of meaty yet fragrant rice. (One thing I love about Persian food is that it’s always so fragrant!)
Then, I came across kotlet. I’ve never had authentic Persian kotlet, but hold the phone; is that potato in that meat pattie?
Yes, yes it is. I just had to try it out for myself. The recipe itself is pretty simple. You make a mince, not unlike meatballs except with the addition of shredded potatoes. The labor is in pan frying. Yes, it takes a little bit to pan fry two pounds of meat but I promise you, it’s worth it!
This is not the recipe to make when there are hungry people around that tend to hover when you’re cooking like little vultures over a squashed armadillo. If you’re not careful, there won’t be any left for meal time so slap those hands away!
These can be eaten as is, made into to a sandwich, or topped like either any meatball or latke. Because it’s basically a meaty latke. Can we call it a meatke?
- 2 pounds ground venison
- 2 large Yukon gold potatoes peeled and grated
- 1 medium onion finely minced or pureed in a blender
- 1 tbsp turmeric
- 1 tbsp granulated garlic or garlic powder
- 2 cloves garlic minced
- 1/4 cup panko
- salt and pepper to taste
- 1/4 cup vegetable oil separated
Heat a large skillet over medium-high heat and add half the oil. Combine the rest of the ingredients and mix until well incorporated. Form into thin patties and pan fry until crisp, then flipping. Work in batches, wiping down the pan and adding new oil about half way through.
Once done frying, remove to a paper towel to drain. Serve hot or at room temperature, plain or with lemon wedges or even as a sandwich!