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    Home » Recipes » Persian

    Kotlet (Persian Patties)

    Published: Jan 9, 2023 by Ayeh Manfre 24 Comments

    JUMP TO RECIPE

    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! 

    Some other favourite Persian dishes of mine, which pair nicely with kotlet are Persian Rice with Tahdig and a Shirazi Salad.

    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!

    Jump to:
    • What is Kotlet?
    • Ingredients to make Kotlet (Persian Patties)
    • How to make Kotlet (Persian Patties)
    • Tips and Tricks
    • FAQs
    • More Potato Recipes
    • More Persian Recipes
    • Recipe
    • Comments

    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.

    Prepare Ingredients

    1. 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
    2. 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
    3. Drain canned chickpeas and mash them with a masher or a fork. Add them to the bowl
    4. Add remaining ingredients, eggs, flour, parsley, salt and pepper along with 2 tablespoons of chickpea flour

    Make Kotlet Patties

    1. 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
    2. 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 
    3. Pour breadcrumbs into a shallow bowl and coat the kotlet patties with the breadcrumbs
    4. Repeat steps 3 and 4 until all mixture is used

    Cook Kotlet Patties

    1. 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
    2. Once both sides are cooked, place on paper towels to remove excess oil 

    Tips and Tricks

    1. Make sure the potatoes are only par boiled and not fully cooked. If they're too soft, they can get very mushy
    2. Always squeeze out the excess juice after you've grated the onion as you don't want a watery mixture
    3. Turmeric can stain your fingers and hands so I like to wear gloves when making the mixture and shaping the Persian kotlet

    FAQs

    Can I make vegetarian kotlet patties?

    Yes, in this recipe I've used chickpeas as a substitute for the meat in kotlet patties

    How do I cook kotlet patties?

    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

    How do I store leftover kotlet patties?

    Store any leftover kotlet patties in the fridge for up to 3 days. Place the patties in an airtight container

    More Potato Recipes

    • Parmesan Crusted Potatoes
    • Baked Sweet Potato Slices
    • Crispy Spiced Potatoes
    • Sweet Potato Toast

    More Persian Recipes

    • Kashke Bademjan (Persian Eggplant Dip)
    • Shirazi Salad
    • 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!

    Recipe

    Kotlet Persian Patties served on a plate with tomato, fries and pickles
    4.50 from 24 votes

    Kotlet (Persian Patties)

    Kotlet is a Persian meat patty that is crispy on the outside and soft in the middle. This is my vegetarian twist on this popular dish that is just as tasty and satisfying
    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins
    Course: Appetizer, Mains, Snack
    Cuisine: Persian
    Keyword: frying, meatless, traditional
    Servings: 14
    Calories: 103kcal
    Author: Ayeh
    Pin Print Rate

    Ingredients

    • 2 large potatoes
    • 1 small onion
    • 1 can chickpeas
    • 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

    Instructions

    • 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 cooked
      You can eat them as is, or serve the traditional way with bread, pickles, tomatoes, fries and sauce if you like for the ultimate sandwich!

    Video

    Nutrition

    Calories: 103kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 55mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg

    More Persian

    • Persian Rice with Crispy Tahdig
    • Shirazi Salad
    • Persian Whipped Feta Butter Board
    • Sabzi Polo (Persian Herb Rice)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Lisa

      January 09, 2023 at 10:11 am

      I'd love to try these, they look delicious. Do you have the calorie count per serving for them?

      Reply
      • Ayeh Manfre

        January 10, 2023 at 11:11 pm

        Yay hope you love them! I've now included the nutritional table 🙂

        Reply
        • Megan

          January 15, 2023 at 3:23 pm

          What kind of potato is used? What sauce would go well on this?

          Reply
          • Ayeh Manfre

            January 19, 2023 at 6:28 am

            I've used white potatoes. As a child I loved Kotlet with ketchup. A yogurt sauce would be great too

            Reply
    2. Jenifer

      January 10, 2023 at 4:52 am

      These look really good, I’m adding these to my Irani/Persian recipes.
      When I ate meat I used to make Ghormeh Szabzi and German all the time.
      When I stopped eating meat I stopped making these.
      Twenty years later my Irani friend showed me how to make them without meat ‍♀️
      So now I make Ghormeh Szabzi, Geymah, and Koresht karafs all the time.
      I also like to add Zaresh to my rice.
      And I love Tadig - I’ve only ever made it with the rice, but I know some people who make it with potato, and with bread.
      P.S. I’m really sorry if I’ve murdered the Farci language it’s not intentional

      Reply
      • Ayeh Manfre

        January 10, 2023 at 11:27 pm

        Oh so happy to hear! Hope you love this recipe. Ive also shared other Persian recipes which are all vegetarian too xx

        Reply
    3. Charmel

      January 11, 2023 at 10:29 am

      5 stars
      My grandma used to make Kotlet all the time so when I saw this vegetarian option I HAD to try them. Really simple ingredients that I already had at home and so delicious! I swapped eggs for plant milk to make vegan so a super versatile recipe & my toddler loved them so a great option for a family meal with little ones! Xx

      Reply
      • Ayeh Manfre

        January 11, 2023 at 9:11 pm

        So happy you loved this recipe Charmel and you made them vegan too yay! My grandma made them all the time too 🙂

        Reply
    4. WheresWookie

      January 12, 2023 at 6:31 am

      4 stars
      These were really lovely. We are coeliac and these are so easy to make GF. I had to add a fair bit more flour as it was still quite wet, even though the onions were thoroughly dried and potatoes parboiled. I also added a few more spices. Family thoroughly enjoyed them!

      Reply
      • Ayeh Manfre

        January 16, 2023 at 9:35 pm

        So happy you loved these! The batter is a little wet, but shouldnt be too wet. Did you also add the breadcrumbs in the batter?

        Reply
    5. Shereen Fazeli

      January 17, 2023 at 4:59 am

      5 stars
      These are absolutely delicious! I just love when food gives you a feeling of nostalgia and Ayeh reaaaally got me with this dish! I will be making again for sure! Mersi Ayeh joon

      Reply
      • Ayeh Manfre

        January 17, 2023 at 10:12 pm

        Oh love this Shereen joon, I totally felt the same way 🙂

        Reply
    6. Jess

      January 17, 2023 at 1:18 pm

      5 stars
      Very good! Made these gluten free and had to change the herbs as I didn’t have what was listed but they are yummy!

      Reply
      • Ayeh Manfre

        January 17, 2023 at 10:20 pm

        So happy you loved these Jess and were able to substitute the herbs 🙂

        Reply
    7. Suzanne Hayes

      January 18, 2023 at 11:41 am

      5 stars
      My mum was born in Persia but moved to Iraq as a small child and I remember her making these or something similar when I was a child for me and my brother and sisters. We still do a version today. But I never knew the name of them. But yum they are delicious and look delicious too

      Reply
      • Ayeh Manfre

        January 24, 2023 at 2:44 am

        Oh yay! So lovely to hear Suzanne xxx

        Reply
    8. Danna o'neill

      January 22, 2023 at 6:02 am

      5 stars
      This recipe was delicious and so easy to follow. I have finally found a meat free tasty pasties. Excited to try more recipes from this site Thank you

      Reply
      • Ayeh Manfre

        January 23, 2023 at 5:19 am

        So happy you loved these Danna!!! xx

        Reply
    9. Dani

      January 23, 2023 at 7:12 pm

      5 stars
      These were really yummy! I'm sure my toddler would have loved them too if she'd given them a try (super fussy right now, yay) Oh well, more for me! 😛 Thanks for the great recipe!

      Reply
      • Ayeh Manfre

        January 26, 2023 at 4:25 am

        Hehe aww well at least you enjoyed them Dani 🙂

        Reply
    10. Mikayla

      January 27, 2023 at 5:17 am

      Hello,
      Do you think the Kotlet will not break apart if I replace the egg with Bob’s Red Mill Egg Replacer which has potato starch, tapioca flour, baking soda, and psyllium husk fiber?
      Thanks

      Reply
      • Ayeh Manfre

        January 31, 2023 at 10:38 pm

        Sounds like it will work! Otherwise add a little extra chickpea flour with dash of water if the batter is too dry xx

        Reply
    11. Tabi

      January 29, 2023 at 12:09 am

      Thank you for this recipe, I’m wondering if it’s possible to use Quinoa instead of chickpeas?

      Reply
      • Ayeh Manfre

        January 31, 2023 at 10:42 pm

        I havnt tried but its worth a try x

        Reply

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