Kotlet (Persian Patties - Vegetarian)

Ingredients

• 2 large potatoes
• 1 small onion
• 1 can chickpeas (240g net)
• 2 eggs
• 1/4 cup flour (I've used chickpea flour)
• 3/4 cup breadcrumbs
• 1 tsp turmeric
• Handful fresh parsley
• 1/4 - 1/3 cup oil for frying
• Salt and black pepper
• Serve with Greek yogurt sauce

Instructions

1. 1

   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

2. 2

   Grate the onion, then squeeze out all the excess water and add the grated onion to the potatoes

3. 3

   Drain the chickpeas and mash them with a masher or a fork, then add to the bowl

4. 4

   Add the eggs, flour, parsley, salt and pepper along with 2 tablespoons of the breadcrumbs

5. 5

   Using your hands (and gloves if you prefer), mash all the ingredients together to make the batter

6. 6

   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

7. 7

   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

8. 8

   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 cookedYou can eat them as is, or serve the traditional way with bread, pickles, tomatoes, fries and yogurt sauce if you like for the ultimate sandwich!