Saed News: Fried potato patties are a type of cooking method for patties using breadcrumbs, which makes the patties very crispy and delicious.
According to Saed News' cooking service, for us Iranians, the kotlet (pattie) is like a lifesaver. Whenever we come home exhausted from work and don't have much time to cook, kotlet is the first and best option that helps us prepare a quick dinner or lunch in no time. Iranians usually prefer potato kotlet and herb kotlet over other types, and these two are the most popular kotlet varieties.
However, eggplant kotlet, zucchini kotlet, vegetable kotlet, chicken kotlet, and others also fall into the kotlet category. Making them requires a bit more effort compared to herb or potato kotlet. You can take our classic potato kotlet and add a few extra ingredients to make it even tastier. Normally, potato kotlet is made with potatoes and eggs, but you can enhance the flavor by using breadcrumbs, turning it into a special and delicious dish that you can enjoy at home. So, stay with us as we guide you through the recipe for crispy potato kotlet.
Ingredients:
5 medium-sized potatoes
1 large egg
1 small bowl of fine breadcrumbs
Salt, turmeric, black pepper, and paprika to taste
Oil for frying
Instructions:
To make this delicious potato kotlet, first, boil the potatoes and let them cool completely.
Next, grate or mash the cooled potatoes. Add the egg, 1 tablespoon of breadcrumbs, salt, black pepper, turmeric, and paprika to the grated potatoes. Knead the mixture thoroughly by hand.
Pour some oil into a frying pan and heat it until it’s completely hot.
Now, take a small amount of the kotlet mixture, shape it into a small tangerine-sized ball in your hands, and coat both sides with breadcrumbs.
Fry the kotlet in the hot oil until golden and crispy. Enjoy!
Important Tips:
When making potato kotlet, never use onions, as they can make the kotlet soggy and cause it to fall apart. If you want the flavor of onions, use onion powder instead, which is available in spice shops.
The number of eggs required depends on the amount of potatoes. For four medium potatoes, two small eggs are enough. If your eggs are large, use one egg instead of two.
One of the most important tips to prevent the kotlet from sticking to the pan or falling apart is to ensure the oil is hot enough before frying. Always wait until the oil is completely heated before adding the kotlet mixture.
