Kotlet (lamb & potato patties)

• lamb mince500g g

  chilled

• mashed potato400g g

  (you can use shop-bought, ready-made mash)

• onion↗1 large

  finely chopped in a food processor (any liquid strained off)

• eggs↗2

  lightly beaten

• ground turmeric↗1 heaped tsp tsp

  1 heaped tsp

• garlic granules↗1 heaped tbsp tbsp

  1 heaped tbsp

• breadcrumbs↗75g natural fine g

  75g natural fine

• vegetable oil↗

  for shallow frying

Step-by-step instructions

1. 1

   Combine the lamb mince, mash, chopped onion, eggs and spices in a large bowl. Season well with salt and pepper, then scrunch the mixture together with your hands until it resembles a smooth paste and the eggs have been completely incorporated.

2. 2

   Divide the mixture into 18 or 20 portions, then roll each portion into a ball and flatten in the palm of your hand to about 1cm thick – the top of each patty should be slightly pointed, so it resembles a teardrop-like shape. Tip the breadcrumbs onto a shallow plate and gently press both sides of each patty into them to coat. Transfer the breadcrumbed patties to a sheet of baking parchment, repeating until all the mixture is shaped and coated.

3. 3

   Heat a frying pan over a medium-high heat and pour in enough oil to coat the base. Once hot, fry a few patties at a time (they should all be in a single layer) for 6-8 mins on each side until browned. Carefully remove to a plate lined with kitchen paper to drain, then repeat with the remaining patties. You can keep the cooked patties warm in an oven set to 180C/160C fan/gas 4.

4. 4

   Serve the patties warm alongside an Iranian spread, or leave to cool completely and enjoy as a snack. You can also stuff them into bread with onions and ketchup, if you like.