Kotlet is a Persian meat patty that is crispy on the outside and soft in the middle. While traditional kotlet is made with meat, I've created my childhood favourite with a vegetarian twist that tastes just as delicious and satisfying.
As a child, both of my grandmothers would make the best kotlet! I mean what's not to love about crispy patties as a kid right?? The patties are also made with potatoes, onion, herbs and spices which are then crumbed in breadcrumbs to make them extra crispy.
We traditionally eat them in sandwiches made with flatbread and filled with tomatoes, pickles and hot french fries…yum!
You can eat Persian kotlet hot or cold so they're great for picnics and packed lunches. We also serve them as an appetizer in Iran too. The only problem is once you have one, you can't stop!
Table of Contents
What is Kotlet?
Kotlet is a traditional Persian dish that is a staple in many Iranian households.
It's a type of meat patty that is typically made with ground beef or lamb, potatoes, spices, and herbs such as turmeric. The mixture is then shaped into patties and pan-fried until golden brown.
Kotlet is an absolute childhood favourite of mine growing up! As I am now predominantly vegetarian and plant-based, I have created this vegetarian version using chickpeas instead of meat for the patties which are just as good!
Ingredients to make Kotlet (Persian Patties)
- Potatoes are par boiled and then grated to make the kotlet mixture. You want to ensure they aren't fully cooked as you don't want them too mushy
- Onion is also grated into the mixture as you don't want onion pieces or chunks
- Chickpeas are the base of my kotlet recipe. Its usually made with ground meat such as ground beef or lamb, but this is my vegetarian version
- Eggs are added to bind the mixture. To keep it egg free, leave them out and add additional chickpea flour with a splash of water if its too dry
- Flour is added to bind the mixture and also to soak any excess water. I like to use chickpea flour but regular flour will also work too
- Bread crumbs are used to coat the kotlet to give an extra crisp, I mean why not right?
- Parsley and turmeric are the herbs and spices I like to season with. I prefer using fresh herbs
- Oil for frying. I used sunflower oil today but other oils such as avocado oil, grapeseed oil or even vegetable oil will be fine too
How to make Kotlet (Persian Patties)
Follow my easy steps to create delicious and flavorful kotlet patties at home.
- Par-boil potatoes in salted boiling water, but not fully cooked. Allow potatoes to cool then peel off the skin and grate the potatoes using a box grater. Place in a large bowl
- Grate the onion then squeeze out all the excess water. I’ve used a small mesh strainer using the back of the spoon to do this. Add onion to the same bowl with the grated potatoes
- Drain canned chickpeas and mash them with a masher or a fork. Add them to the bowl
- Add remaining ingredients, eggs, flour, parsley, salt and pepper along with 2 tablespoons of chickpea flour
Make Kotlet Patties
- Using your hands mash all the ingredients together to make the batter. I’ve used gloves in this step to avoid my nails being stained with turmeric
- Make the patty shape by spooning about 2 tablespoons of the mixture into your hands. Use your fingers and palms to shape them into ovals, refer to the photo and video for reference
- Pour breadcrumbs into a shallow bowl and coat the kotlet patties with the breadcrumbs
- Repeat steps 3 and 4 until all mixture is used
Cook Kotlet Patties
- Heat some of the oil in a fry pan over medium heat and gently place a few kotlet patties into the pan one at a time. Pan fry them for a few minutes on each side until they've browned. Use a spatula to flip them over so they stay in tact
- Once both sides are cooked, place on paper towels to remove excess oil
Tips and Tricks
- Make sure the potatoes are only par boiled and not fully cooked. If they're too soft, they can get very mushy
- Always squeeze out the excess juice after you've grated the onion as you don't want a watery mixture
- Turmeric can stain your fingers and hands so I like to wear gloves when making the mixture and shaping the Persian kotlet
Yes, in this recipe I've used chickpeas as a substitute for the meat in kotlet patties
To make vegan kotlet and egg free, add additional chickpea flour with a splash of water if its too dry
Pan-fry the patties in oil until they are golden brown on both sides as I have shared in this recipe. You can also bake the patties in the oven at 350°F/180°C for about 20-25 minutes, just make sure to spray or brush them well with oil
Store any leftover kotlet patties in the fridge for up to 3 days. Place the patties in an airtight container
More Potato Recipes
More Persian Recipes
- Kashke Bademjan (Persian Eggplant Dip)
- Shirazi Salad
- Persian Ice Cream (Bastani Sonnati)
- Barbari Bread (Persian Flatbread)
- Mast o Khiar (Persian Cucumber Yogurt Dip)
- Lubia Polo (Green Bean Rice)
- Khoresh Bademjan (Eggplant Stew)
- Persian Rice with Crispy Tahdig
- Sabzi Polo (Persian Herb Rice)
- Makaroni (Persian Spaghetti)
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Kotlet (Persian Patties) photo on Instagram so I can share the love!
Kotlet (Persian Patties - Vegetarian )
- 2 large potatoes
- 1 small onion
- 1 can chickpeas (240g net)
- 2 eggs
- ¼ cup flour (I've used chickpea flour)
- ¾ cup breadcrumbs
- 1 teaspoon turmeric
- Handful fresh parsley
- ¼ - ⅓ cup oil for frying
- Salt and black pepper
- Par-boil the potatoes in salted boiling water. You want a fork to go half way through, but not fully cooked through. Allow to cool, then peel and grate the potatoes using a box grater and place in a large bowl
- Grate the onion, then squeeze out all the excess water and add the grated onion to the potatoes
- Drain the chickpeas and mash them with a masher or a fork, then add to the bowl
- Add the eggs, flour, parsley, salt and pepper along with 2 tablespoons of the breadcrumbs
- Using your hands (and gloves if you prefer), mash all the ingredients together to make the batter
- Spoon about 2 tablespoons of the mixture into your hands and gently make them into an oval patty shape. Using your fingers and palms to shape them - refer to the video and photos for reference
- Pour the breadcrumbs in a shallow bowl and coat the kotlet patties with the breadcrumbs. Keep repeating the previous two steps until all the batter is used
- Heat some of the oil in a skillet over a medium heat and gently place a few kotlet patties into the pan at a time. Pan fry them for a few minutes on each side until they are golden and using a spatula, flip them over. Once both sides are cooked, place on paper towels to remove excess oil and repeat the process until all of the kotlet patties are cookedYou can eat them as is, or serve the traditional way with bread, pickles, tomatoes, fries and sauce if you like for the ultimate sandwich!