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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Cutlet; Persian ground beef and potato fritters

Cutlet, an all-time favorite Persian sandwich filler, resembles a fried burger patty. To make Cutlet mixture, ground beef, grated potatoes and onions, and eggs are mixed and seasoned with a touch of dried dill. Burger-shaped patties are formed from such mixtures and shallow fried in hot oil until golden brown. The word "Côtelette" is originally French, describing breaded and fried flat pieces of meat which are then fried. The Persian dish seems to have evolved form such Western fried meat pieces. The port of entry seems to have been the neighboring Russia, during early years of 20th century.

12.34 Oz (~350 gr) Yukon gold potatoes
1 Pound (~450 gr) 93/7 ground beef or turkey
3/4 cups caramelized onions
2 TSP salt
2 TSP dried dill
1/2 TSP black pepper, freshly ground
2 medium eggs

Opinions differ on whether must the potato be used raw or boiled. I prefer them parboiled  (soft outside and hard at the center). Such texture happens to be the best one for Tater tots as well. Grate the potatoes. Cover the potatoes with water and boil. When done, you should hardly be able to pierce the center of potatoes with a fillet knife. Set aside and let cool. Cooling will result in potato's moisture reduction (by evaporated steam).
Mix the rest of ingredients. In the traditional Cutlet, raw grated onions are used. I found them making the mixture soggy. I prefer to use caramelized onions instead.
Mix the cool grated potato with the rest of ingredients and mix well. Knead until the mince becomes sticky.
Make burger-shaped oval patties, the size of your hand's palm. Some people like to smooth the surface of patties with wet hands (shown on the right); others, prefer them rough  (shown on the left). The former makes smooth and good looking Cutlet (shown in the very top picture), the latter results in crispier rustic Cutlet (shown in the very bottom picture).
Shallow fry in hot oil....
until golden brown...

Inspired by "Nashville Hot Chicken," I sometimes blast a mixture of Cayenne, garlic powder, and brown sugar with a couple of spoons of hot oil (from the skillet) and smear the spicy oil over hot Cutlet patties.