BY Ayeh Manfre · PUBLISHED: · UPDATED: · 34 Comments
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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!
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.
Prepare Ingredients
- 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
FAQs
Can I make vegetarian kotlet patties?
Yes, in this recipe I've used chickpeas as a substitute for the meat in kotlet patties
Can I make kotlet egg free?
To make vegan kotlet and egg free, add additional chickpea flour with a splash of water if its too dry
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)
- Saffron Rice
- Shirazi Salad
- Persian Ice Cream (Bastani Sonnati)
- Barbari Bread (Persian Flatbread)
- Mast o Khiar (Persian Cucumber Yogurt Dip)
- Lubia Polo (Green Bean Rice)
- Persian Rice with Crispy Tahdig
- Sabzi Polo (Persian Herb Rice)
- Ash Reshteh (Persian Noodle Soup)
I love seeing your creations and remakes, so be sure torate the recipe, comment and share your Kotlet (Persian Patties) photo onInstagramso I can share the love!
Recipe
Kotlet (Persian Patties - Vegetarian)
4.56 from 38 votes
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
Author: Ayeh Manfre
Course: Appetizer, Mains, Snack
Cuisine: Persian
Servings: 14
Calories: 103kcal
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Video
Ingredients
- 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
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
See AlsoAvocado bagel breakfast sandwich with fried egg - My Eclectic BitesCookie Dough Vegan Ice Cream Sandwiches (Easy + No-Bake!)8 Best Mocktails for KidsJapanese Sesame Sauce (Goma Dare)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!
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
Keywords: frying, meatless, traditional
More Persian
- Ash Reshteh (Persian Noodle Soup)
- Saffron Rice
- Persian Salad Olivieh (Olivier Salad)
- Mirza Ghasemi (Persian Eggplant Tomato Dip)
Reader Interactions
Comments
Lisa
I'd love to try these, they look delicious. Do you have the calorie count per serving for them?
Reply
Ayeh Manfre
Yay hope you love them! I've now included the nutritional table 🙂
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Megan
What kind of potato is used? What sauce would go well on this?
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Ayeh Manfre
I've used white potatoes. As a child I loved Kotlet with ketchup. A yogurt sauce would be great too
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Jenifer
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 intentionalReply
Ayeh Manfre
Oh so happy to hear! Hope you love this recipe. Ive also shared other Persian recipes which are all vegetarian too xx
Reply
Mansi
Hi ayeh!
I tried this today and I was soooooo excited but I made few changes here and there and it didn't turn out as crispy on the outside.
When I was preparing the mixture, I also added boiled corn and green peas which was imo a nice addition but my potatoes, instead of par boiled were soft and kinda mushy. Then I didn't want to add eggs so I think added too much chickpea flour that kinda dulled down my seasoning and made it a bit more dry on the inside. I forgot that the recipe called for pan frying, and I shallow fried the first one with the crumb coating, but then it started to come off in the oil so instead I mixed everything together and shallow fried it. Pan frying with crumb coating would have resulted in crunchier patties :(.Reply
Ayeh Manfre
Hi Mansi, sorry to hear. Yes with the potatoes, its important to only parboil them as they will be too mushy and soft inside. It should be quite a wet batter, not too dry. Then the breadcrumbs and panfry will het them crispy on the outside. Hope this helps and they turn out better the next time 🙂
Reply
Charmel
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! XxReply
Ayeh Manfre
So happy you loved this recipe Charmel and you made them vegan too yay! My grandma made them all the time too 🙂
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WheresWookie
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
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
Shereen Fazeli
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 joonReply
Ayeh Manfre
Oh love this Shereen joon, I totally felt the same way 🙂
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Jess
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
So happy you loved these Jess and were able to substitute the herbs 🙂
Reply
Suzanne Hayes
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 tooReply
Ayeh Manfre
Oh yay! So lovely to hear Suzanne xxx
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Danna o'neill
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 youReply
Ayeh Manfre
So happy you loved these Danna!!! xx
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Dani
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
Hehe aww well at least you enjoyed them Dani 🙂
Reply
Mikayla
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?
ThanksReply
Ayeh Manfre
Sounds like it will work! Otherwise add a little extra chickpea flour with dash of water if the batter is too dry xx
Reply
Tabi
Thank you for this recipe, I’m wondering if it’s possible to use Quinoa instead of chickpeas?
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Ayeh Manfre
I havnt tried but its worth a try x
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Alexander
Wife and I REALLY don't like the taste of egg... suggestions on making these to super minimize that taste? Amp up the herbs? (Suggestions on which to mask the potential egg taste?)
Any Vegans suggest anything for this?
Reply
Ayeh Manfre
I must admit, I don't like the taste of egg either, and these don't have any eggy taste. However you can also leave it out if you choose and add a little more chickpea flour wish a splash of water which will help it bind together too
Reply
Monica
Hi, I just made these today and they’re delicious- I got about 14 patties from the mixture- how do you store them? In the fridge?
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Ayeh Manfre
Yay so glad you loved them Monica! Yes in an air tight container in the fridge. They're even yummy to eat cold in a sandwich the next day x
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Catherine Walker
Can the patties go in an airfryer? I try not to fry food anymore but they look 8nteredtin.Reply
Ayeh Manfre
Yes of course! Spray them well with cooking oil and they will be great x
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Nikki
How much chickpeas did you use?
Was it a 240g can or 400g?...
Great recipe! Thanks for sharing!Reply
Ayeh Manfre
Hi Nikki, its a 240g can (net). Ill update my recipe now, sorry for any confusion xx
Reply
4.56 from 38 votes (29 ratings without comment)
