Kotlet is an iconic, classic patty made with ground meat, grated potatoes and onions, and the best of Persian spices – a Persian meat and potato patty. In its classic form kotlet is deep fried in a pan. In my modern rendition, we bake the kotlet patties. Using this cooking strategy requires no oil, hence saving calories while maintaining the flavor by using the traditional spices for a classic kotlet experience.

The best and most traditional way to enjoy kotlet is with bread, fresh herbs, pickles, radishes, and tomatoes. 

I have fond memories of my grandma whom we nick-named Maman Doe.  “Doe” is the Farsi word for the number “two” and my brother and cousins and I definitely considered our Maman Doe to be like a 2nd mom to us.  When our Maman Doe would visit us from Iran in our hometown of Michigan one of the first things she’d do is knead, shape, and fry up our favorite kotlet.  As a kid, I loved eating them hot off the griddle and dipped in ketchup!  Admittedly I still love them with ketchup, however, my adult palate also welcomes fresh cilantro, pickles, and sweet cherry tomatoes for a more classic kotlet experience.

In my kotlet recipe creation journey, I experimented with using almost every variety of ground meat.  I made them using ground turkey and I made them using ground chicken.  I even experimented with using a vegetarian meat product.  In each version, I kept the grated potatoes and onions as well as all of the yummy spices.  All the varieties were delicious with my favorite being the combination of ground turkey.

pictured here – all of the ingredients using chicken for the ground meat

It can be a bit labor-intensive to knead the ingredients together and shape the patties, however, kotlet patties can be batch cooked to be enjoyed all week.  Kotlet is even tastier once the spices have settled in.  In my opinion the patties taste equally delicious at room temperature and even cold!

As mentioned, kotlet always starts with a base of ground meat and grated potatoes.  Beyond the meat and potatoes, the ingredients and spices vary from chef to chef and from family to family.   Here is a shortlist of the spices I like to use in my version of Baked Persian Kotlet.

Spices:

• turmeric
• bloomed saffron
• garlic
• red pepper flakes
• salt & pepper

Using breadcrumbs mixed into the kotlet mixture is optional however I find that it helps produce a patty that is less sticky and easier to work with and shape.  The bread crumbs also bake up nicely in the patties and help to create a crispy crunchy kotlet mocking the deep-fried version I grew up enjoying.

Be sure to read through all of my recipe notes on the recipe card in this post.  My biggest tip is to squeeze out the liquid after grating the onions especially but also after grating the potato.  Simply squeeze the grated vegetables with your hand while still on a large cutting board and tip the board over a sink.  Do this several times until there is no more liquid dripping from the veggies.  This also helps with making crispy, crunchy baked kotlet.

If you like modern flavors, try kotlet dipped in ketchup which is how I remember eating it as a kid in Michigan.  For a more Persian experience, try it alongside some Persian Yogurt Dip | Mast o Khiar.  Baked kotlet is a great addition to a Persian Herb Platter | Sabzi Khordan.

Yield: 4 servings

Baked Persian Kotlet

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Kotlet is an iconic, classic patty made with ground meat, grated potatoes and onions, and the best of Persian spices - a Persian meat and potato patty. In its classic form kotlet is deep fried in a pan. In my modern rendition, we bake the kotlet patties. Using this cooking strategy requires no oil, hence saving calories while maintaining the flavor by using the traditional spices for a classic kotlet experience.

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Ingredients

• 1 pound ground turkey
• 1 egg
• 1 grated medium size onion (*see recipe notes)
• 2 cups grated potato (*see recipe notes)
• 1 1/2 teaspoons salt
• 1/4 teaspoon garlic
• 1/4 teaspoon red pepper flakes
• 1 teaspoon turmeric
• 1/4 teaspoon saffron (bloomed in 2 Tablespoons of hot water, see recipe notes)
• 1/2 cup bread crumbs or panko (optional)
• Spray canola or olive oil

Instructions

1. Preheat the oven to 375 on the convection baking mode
2. Line 2 baking sheets with parchment paper and lightly mist the parchment paper with spray oil
3. Add all of the ingredients into a large bowl
4. Knead together with your hands
5. Shape into oval patties about 3 or 4 inches long and about 1/4 inch thick are browning
6. Bake in preheated oven for 10 to 12 minutes
7. Flip the patties over
8. Bake another 10 to 12 minutes or until patties are browning on both sides
9. Allow to cool
10. STore in an air-tight container in the refrigerator for up to a week

Notes

NOTES:

Bread crumbs or panko -

Using breadcrumbs is optional however I find it helps make the meat and potato mixture less sticky and easier to work with. It will take away from the meat flavor a bit however the baked result will be nice and crisp.

Saffron -

Use a high-quality, Persian saffron. Saffron threads are quite potent - a little goes a long way. Grind down the saffron threads to a powder. For 1/4 teaspoon of ground saffron powder, dissolve in 2 tablespoons of boiling water. Allow to sit and dissolve for about 5 minutes.

Onions and Potatoes:

Onions and potatoes contain water in them. After grating the vegetables, squeeze with your hands while on a large cutting board. Tip the board over the sink to drain the liquid out. This will help produce a crispy baked kotlet.

Using a light mist of spray oil on a parchment paper-lined baking sheet will also help with browning each side of the baked kotlets.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 511Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 167mgSodium: 1065mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 35g