Authentic Shirazi Style Potato Cutlets
Ingredients
- 500 grams boiled potatoes
- 40 grams butter or solid oil
- 200 grams water (1 cup)
- 125 grams all-purpose flour (1 cup)
- 1 egg
- Salt, pepper, turmeric, garlic powder, onion powder, coriander seeds, curry powder, to taste
- 1 cup bread crumbs
Preparation
Ensure potatoes and dough are cool before mixing to prevent patties from breaking.
Mix all kotlet ingredients and knead well until cohesive.
Gradually add bread crumbs and knead until dough is firm, non-sticky, and holds together.
Form small patties and air out by pressing between hands to remove bubbles and avoid cracks.
Fry patties in hot oil over medium-low heat until golden and cooked through.
Place fried patties on a paper towel to drain excess oil.
Tips
If dough is sticky, add more bread crumbs until non-sticky.
Over-kneading helps cohesion and prevents breaking.
Test fry one patty first; if it breaks, add more bread crumbs and knead again.
Each patty should be about 100 grams for standard size.
