Kotlett- Super Bowl Sunday, Persian Style!

by Marjan

Looking forward to Super Bowl Sunday? Even if you are not a fan, you must admit the food, parties, and drinks can be equally fun. As a Savorychick, you know I am going to make it festive by preparing delicious meals for Sunday! For me, it’s all about cooking and eating.

I’m not going to share with you the archetypal recipes for seven layer dip, nachos, stuffed jalapeƱos etc. Those are all good, however, allow me to introduce to you one of my favorite, fun to make and eat, Persian recipes: Kotlett (coat-let).

Generally, I gravitate towards healthy recipes. But it’s good to sometimes treat your palate to sinfully good meals which feed the soul.

Kotlett is a traditional deep fried potato patty blended with ground beef, herbs and spices. For those who don’t want to break their New Year’s resolution, you can still enjoy this recipe. I will give you little tricks to keep the calories low, while still being able to enjoy the flavors. Also, I have added my own twist to this classic recipe to add more layers of flavor, color, and fun.

Kotlett can be prepared before your guests arrive and enjoyed during the game. Serve as individual patties or as a sandwiches with condiments such as pickled mini cucumbers, olives, peppercini, tomato slices, arugula, basil, onion slices, ketchup, mayo, tobacco sauce, etc. Or why not all of the above! That’s how I like my sandwich.

Embellish your table with a spread of different styles of bread such as pita, lavash flat bread wraps, or the traditional French baguette. Use condiments to add color and a festive flare to the table. Ask your guests to mix and match condiments to make their own unique sandwiches. It can be just as fun and enjoyable as the game (at least in my mind!).

Caution: no one can have just one patty! So make sure you make plenty!

Kotlett- Traditional Recipe

10 large russet potatoes- peel and shred using large side of shredder. Strain out all juices.
2 medium yellow onion- peel and shred using large side of shredder. Strain out all juices.
2 pounds of ground beef (9% fat preferred to minimize fat content)
(you can substitute with 2 pounds of ground turkey)
1 teaspoon turmeric
1 teaspoon ground black pepper
1 ½ - 2 teaspoon of salt
2 eggs

Canola oil for frying

1. In a large mixing bowl, combine well using your hands, all the above ingredients (minus the oil).
2. In a large frying pan, place about half an inch of oil over medium heat. Once the oil is hot enough to fry, take about one large tablespoon of your mix, form it into a tight ball using both hands. Use your hands to pat and flatten out mixture into a flat shaped oval patty- exactly the shape of a flat American ‘football’!

3. Carefully slide the patty from your hand into the hot oil. Be careful to not drop the patty into the oil, as it might splatter and burn. The oil should immediately form fast little bubbles and begin to fry the patty. If your oil is not hot enough, bring up the heat slightly to prevent soggy patties. If the oil is too hot, bring down the heat allowing the Kotlett patties to cook well on the inside and develop an even, dark brown outer surface.

4. Continue to make more patties to fill your pan (making sure patties are not sticking together, giving each patty room to fry thoroughly). Check your patties constantly to achieve a uniform, dark brown surface; one by one, flip the cooked patties to allow the same color and cooking to occur on the other side of the patty. Once the patties are well browned on both sides, remove from oil and continue to fry the remaining mix.

Hint: on a large platter, place 2-3 layers of paper towels. One by one, as you take out the cooked patties from the oil, place it on the paper towels to drain excess oil from the Kottlet. Place more towels on top to keep your patties warm.

Kotletts can be served hot or at room temperature. They taste great even cold the next day.

Kotlett- Fusion Recipe

Make all the above ingredients and add:
1 large green bell pepper – remove seeds and shred using large side of shredder and strain out all juices
1 large red jalapeno- finely chopped, discard seeds if you don’t like it spicy
1-2 teaspoon of your favorite dried herb such as marjoram, fenugreek, mint, basil, Italian seasoning, etc.
Be creative! If you wish to use more than one herb, use a combination of herbs; it’s even better this way. I like a little more spice, so I add chili flakes, and a mixture of oregano, thyme, rosemary, etc.

Follow the instructions to make and fry the patties.

To experience both recipes, I suggest making the traditional recipe mixture; before frying, separate mix into equal halves. To one of your halves add all the ingredients for the Fusion recipe. Follow instructions for frying the patties. First fry the traditional recipe and follow it up with the fusion.

Hope your favorite team wins!

Nooshe Jan.

From our partner: LO+JUNE

From our partner: LO+JUNE
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