I have mainly avoided making kotlets, Persian meat and potato patties, for two reasons: 1 – they are typically make with ground beef; and 2 – they are usually fried. But here is a recipe for kotlet make with ground turkey and baked in the oven. And guess what? They were great! I shouldn’t admit this, but I even ate the leftover kotlets cold from the fridge.
There are a few other differences in this version from my Kotlet Latkes recipe other than the meat and method of cooking. These kotlet use lightly mashed potatoes and are lightly coated with panko bread crumbs.
They are very good with pickled vegetables (torshi). We served them with the dilly beans I bought in Wisconsin on our move to Oregon.
I have not listed the number of servings, just that there should be about 12 kotlet. I find 1 or 2 to be a serving. My husband was enjoying them so much that he ate 3! Even he admitted afterwards that that was too many, he was stuffed!
Oven-Baked Turkey Kotlet
1 lb yukon gold potatoes, cut in small pieces (note – peel the potatoes, I forgot to and had the pull the skins off after cooking)
1 pounds ground turkey
½ tsp advieh
1 tsp turmeric
1/4 tsp freshly ground black pepper
1 tsp Kosher salt
1 medium onion grated or minced
2 large eggs
2 tbsp finely chopped parsley
1 cup panko bread crumbs
2 Tbsp olive oil
Heat oven to 400F. Line 2 baking sheets with parchment paper, drizzle with 1 Tbsp olive oil.
Place the potatoes in a small pot. Cover with well-salted water. Partially cover and bring to a boil. Cook over medium-high heat til fork-tender, about 15 minutes. Drain, but leave in the pot to dry off. Then transfer to a bowl. Lightly mash and set aside to cool.
Place the bread crumbs in a plate. In a large bowl, spread out the meat and lightly flatten the meat (this is to more easily distribute the spices throughout the meat.
Sprinkle the turmeric, advieh, pepper and salt over the meat. Top with potatoes, eggs, onion and parsley.
Mix,using your hands, until well distributed.
Make and shape the kotlet. Take about 1/3 cup of the mixture, and form it into a ball. Flatten in your hand to about 4 inches long (this is really fairly flat). Coat with the bread crumbs and place on the parchment paper-lined baking sheets. You should have about 12 kotlet.
Drizzle with the remaining oil. Bake for 20 minutes, flip the kotlet and bake for another 20 minutes.
Serve warm or at room temperature.