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.
Ingredients:
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.
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