Kotlet (Persian Patties - Vegetarian)

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!