Persian Kotlet Potato Beef Patties

Ingredients

• 10 oz lean ground beef
• 1 medium potato, grated
• 1 large egg
• 2 pita breads
• 3 tbsp neutral oil or unsalted butter
• 1 small onion, grated
• 2 garlic cloves, minced
• 1/2 tsp ground turmeric
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Grate the potato and onion into a bowl, then squeeze the mixture hard in a clean towel over the sink until barely any liquid comes out. Wet mixture will not hold together in the pan.
2. Combine the squeezed potato and onion with the ground beef, egg, garlic, turmeric, 1 teaspoon salt, and plenty of black pepper.
3. Knead the mixture with your hands for a full 2 minutes, until it turns sticky and smooth and pulls away from the sides of the bowl. This kneading is what binds kotlet without breadcrumbs.
4. Chill the mixture for 10 minutes so the fat firms up and the patties hold their shape.
5. Shape into four oval patties about 1/2 inch thick, with wet hands so nothing sticks, and press them flat and even.
6. Heat the oil in a wide skillet over medium heat. It should be hot enough that a corner of a patty sizzles immediately, but not smoking, or the outside will burn before the inside cooks.
7. Fry for 5 to 6 minutes per side, turning once, until deep golden brown and cooked through to 160F (71C) in the centre.
8. Drain briefly on a rack, warm the pita in the same pan, and serve the kotlet in the bread with the fresh herbs and lemon wedges.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.