Traditional Persian Potato Cutlet
Ingredients
- 1 kg potatoes
- 1 cup homemade breadcrumbs
- Salt to taste
- Black pepper to taste
- 1 teaspoon turmeric
- 1 teaspoon onion powder
Preparation
Dry the baguette until crisp and crush it into homemade breadcrumbs
Boil the potatoes until soft
Peel the potatoes while they are still hot
Mash the potatoes until smooth with no lumps remaining
Add the breadcrumbs, salt, pepper, turmeric, and onion powder to the mashed potatoes and mix well
Shape the mixture into cutlets with your hands
Fry the cutlets in oil over medium heat until golden brown, avoiding high heat to prevent bitterness
Tips
Always use thick-skinned potatoes for better texture, as thin-skinned ones can be stringy and unsuitable
Make sure there are no lumps in the mashed potatoes as it is important for the final result
