Kotlet Sandwich (Persian Herbed Meat Patty Sandwich)

About This Recipe

Kotlet is a beloved Persian home-cooked patty, made from a mixture of ground beef, mashed potato, and grated onion, seasoned with turmeric and black pepper, then coated in breadcrumbs and pan-fried until deeply golden and crisp. Turned into a sandwich with fresh herbs, pickles, and torshi (Persian pickled vegetables), kotlet sandwiches are a beloved lunch and picnic food across Iran, often packed for school or work. The technique that defines a good kotlet is the potato-to-meat ratio and the crumb coating: mashed potato, mixed in generous proportion with the ground meat, keeps the patties tender and slightly fluffy inside, while a thorough coating of breadcrumbs fried in a generous amount of oil creates the signature crisp, golden shell. Turmeric gives kotlet its characteristic golden hue and subtle earthy flavor, distinguishing it from a plain Western-style meat patty. Served in fresh flatbread or a baguette-style roll with herbs, pickles, and sometimes a smear of mayonnaise, kotlet sandwiches are quick, satisfying Persian street and home food -- crisp outside, soft and savory within.

Ingredients

Serves 3

• 300 gground beef
• 2 mediumpotatoes(boiled and mashed)
• 1onion(grated and squeezed dry)
• 1egg
• 1 tspground turmeric
• 1 tspsalt
• 0.5 tspblack pepper
• 1 cupbreadcrumbs
• 4 tbspneutral oil(for frying)
• 3 piecesflatbread or rolls
• 0.5 cuptorshi (Persian pickles)(or dill pickles, sliced)
• 1 bunchfresh herbs (basil, mint, tarragon)(for serving)

Instructions

1. 1

   Mix the patty base

   Combine ground beef, mashed potato, grated onion, egg, turmeric, salt, and pepper. Mix well until smooth and combined.

2. 2

   Shape

   Form into flattened oval patties, about 1cm thick.

3. 3

   Coat in breadcrumbs

   Press each patty into breadcrumbs, coating both sides evenly.

4. 4

   Fry

   Heat oil in a wide pan over medium heat. Fry patties 4-5 minutes per side until deeply golden and cooked through.

5. 5

   Drain

   Drain briefly on paper towels.

6. 6

   Assemble

   Tuck fried kotlet into flatbread or rolls with pickles and fresh herbs. Serve immediately.

Variations

• •

  Add finely chopped fresh parsley to the patty mixture for extra herbaceousness.

• •

  Use ground chicken instead of beef for a lighter version.

• •

  Serve open-faced on bread rather than as a closed sandwich, a common lunch presentation.

Storage

Refrigerate cooked patties up to 3 days in an airtight container. Reheat in a dry pan over medium heat for 2-3 minutes per side to restore crispness, rather than microwaving.

Frequently Asked Questions