Baked Persian Kotlet (Beef and Potato Patties)

Oven-baking these traditional Persian patties with lean beef and controlled potato keeps the rich spiced flavor intact while providing high protein with significantly lower fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g lean ground beef (7% fat) · 836 kcal in the whole recipe
• 300 g raw potatoes, finely grated · 231 kcal in the whole recipe
• 1 medium onion (110 g), finely grated · 44 kcal in the whole recipe
• 1 large egg (50 g) · 72 kcal in the whole recipe
• 20 g chickpea flour (besan) · 77 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 2 medium tomatoes (260 g), sliced · 47 kcal in the whole recipe
• 100 g fresh lettuce · 15 kcal in the whole recipe
• 120 g dill pickles, sliced · 14 kcal in the whole recipe
• 1 tsp turmeric, garlic powder, salt, and black pepper

Method

1. Grate the raw potato and onion, squeeze out as much liquid as possible, and transfer to a bowl with the lean ground beef, egg, chickpea flour, turmeric, garlic powder, salt, and black pepper.

   

2. Knead the mixture thoroughly until well combined and rest in the refrigerator for 20 minutes; preheat the oven to 200°C (400°F).

   

3. Shape the mixture into oval patties, place them on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 22-25 minutes until golden brown.

   

4. Serve the hot baked kotlets alongside sliced tomato, lettuce, and dill pickles.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.