The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Kotlets are Iranian patties made from potatoes, beef mince, and breadcrumbs. They’re tasty served warm or cold, making them perfect for lunchboxes or picnics.
Kotlets with herb salad
Course: MainCuisine: IranianDifficulty: EasyServings
5
servingsPrep time
30
minutesCooking time
1
hourCalories
740
kcalIngredients
750g/1lb 10oz potatoes, ideally Desiree, unpeeled and washed
2 free-range eggs
400g/14oz beef mince
1 onion, grated
1 tsp ground turmeric
1 tsp ground cumin
good grating fresh nutmeg
½ tsp ground cinnamon
vegetable oil, for shallow frying
50g/1¾oz plain flour
100g/3½oz sesame seeds
salt and freshly ground black pepper
- For the herb salad
15g/½oz fresh basil, leaves picked
25g/1oz fresh parsley, leaves picked
15g/½oz fresh mint, leaves picked
4 tomatoes, deseeded and roughly chopped
175g/6oz gherkins, chopped
½ cucumber, deseeded and sliced
½ lemon, juice only
4 tbsp extra virgin olive oil
Directions
- Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife.
- Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands.
- Divide the mixture into 20 balls, then flatten and shape each one into a teardrop.
- Heat the oil in a large frying pan over a medium heat.
- Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper.
- To make the salad, mix all the ingredients together. Serve alongside the kotlets.
