I posted traditional kotlet, made with beef almost 3 years ago. This time, I am posting a recipe for meatless kotlet, a vegetarian version, which is just as delicious. I have tried making vegetarian versions with all kinds of vegetables, but using mushrooms tastes quite surprisingly like meat kotlet. Give it a go!
Vegetarian Kotlet | کتلت بی گوشت
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
Since the only binder in this recipe is the potato fibers and egg, for the patties not to fall apart while frying, do not increase the amount of the other vegetable ingredients.
• 450 g/ 1 lb/ 1 large potato
• 200 g/ 7 oz/ 1 small onion, minced
• 200 g/ 7 oz mushrooms, grated or minced (by food-processor)
• 100 g/ 3.5 oz/ 1 medium carrot, grated or minced
• 2 Tbsp parsley, finely chopped
• 1 tsp ground turmeric
• ½ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp ground cinnamon or ½ tsp advieh  (either is optional, but adds fine taste & aroma!)
• 1 large egg
• ¾ cup breadcrumbs, plain or Italian-seasoned (coating is essential for the patties not to fall apart while frying)
• vegetable oil for frying
 There are varieties of advieh (Persian spice mix) available on-line or at the Persian specialty markets. The mix used for this recipe is a special blend by ZozoBaking.com. Ingredients: rose petals, black & white cumin, cinnamon, cloves, ginger, cardamom nutmeg.
◊ Boil-cook the potato, with skin, on medium-heat until a thin knife can go through (45~60 minutes). Place in cold water to cool. Peel the skin and in a bowl grate or mash smooth with no lumps.
◊ In a large skillet, on medium heat, heat 1 Tbsp oil. Sauté minced onion until starts caramelizing on the edges. Add mushroom and carrot and continue to sauté until liquid from mushroom is all dry. Add to mashed potato and set aside to cool completely (better if chilled in the refrigerator). Rinse the skillet with hot water, it will be used later.
◊ Preparation for frying: Cover the counter space next to the burner with a large piece of plastic wrap. This is where formed patties will be placed before frying. Line a large heat-resistant platter with paper-towel and set next to the burner. Pour breadcrumbs at one corner of the counter lined with plastic-wrap or on a plate.
◊ To the chilled potato mix, add mushroom, parsley, turmeric, salt, pepper, cinnamon or advieh, 2 Tbsp breadcrumbs and egg. At this point, I strongly recommend wearing exam gloves to keep your nails/cuticles from turning yellow, due to the turmeric (if you don’t, it will wash off after a few washes, of course). Knead the mixture for at least 1 minute. Place the mixture in the refrigerator for 30 minuets.
◊ Take a lump, from the meat mixture, size of a large egg. Roll between your palms for 10 seconds to form a firm ball. On your palm, flatten the ball into a pear shape, approximately 12cm x 7cm /4.5″x2.5″ (shrinks a bit after frying), a perfect shape for placing them in the skillet (To give illustrations, see example photos below, which are from when I made beef kotlets).
◊ Place formed patty on the breadcrumbs and cover it lightly with breadcrumbs and lay it on the covered counter.
◊ Add ½ ~ ¾ cup (5m / ¼” deep) oil to the skillet (more may be needed as frying). Heat on a tad higher than medium (#6).
◊ When the oil is hot, start putting in the patties without over crowding. Using two flat, silicone spatula system, lift a formed kotlet with one and push it in the oil with the other. At this point, it is wise to turn on the exhaust fan. Fry one side for about 3 minutes, until a brown crust forms. Then flip (gently and carefully using the two spatula system) and fry the other side for about ~3 minutes. Put the fried patties on a plate lined with paper-towel to drain oil. (Note: Before placing the 2nd or 3rd batch in the oil, using fine mesh skimmer, scoop out any burning breadcrumbs/particles from oil.
◊ Kotlet also makes great sandwich with sliced tomatoes, pickled cucumbers (in brine), mayo and Dijon mustard.
~ Noushe jan! • نوش جان ~
So, what’s cooking in your kitchen?