Ruhi is my very dear friend. She is a superb cook who loves to entertain. In her repertoire, she has a number of signature dishes. Kotlets made of turkey meat are one of them and are they super delicious! I don’t exactly know the ratio of ingredients, or if there are any secret seasonings she uses, but this recipe is close and tastes just as good. This recipe is very similar to the kotlet recipe I posted almost 4 years ago, which is made with ground beef, both versions very delicious, but definitely different in taste.
Kotlet • کتلت باگوشت بوقلمو • Turkey Meat Cutlets
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 454 g/ 1 lb/ russet potato or any high starch potatoes
• 280 g/ 10 oz/ 2 medium carrots
• 340 g/ 12 oz/ 1 large onion, minced
. . . or 2 heaping Tbsp caramelized onion
• 3 Tbsp vegetable oil
• 454 g/ 1 lb lean ground turkey
• 1 tsp ground turmeric
• ¾ ~ 1 tsp salt
• 1/8 ~ ¼ tsp ground black pepper -or- a pinch or two of cayenne pepper
• 2 large eggs
• 1½ ~ 2 cups Italian-seasoned breadcrumbs
• vegetable oil for frying
◊ Do not use food-processor at any part of making this recipe.
◊ To save cooking time, peel the potato(s) and carrot(s), cut each into four large pieces and boil them in a saucepan until a thin knife can go through smoothly. Carrots cook faster and should be removed first. (Don’t overcook, better a tad harder than soggy.) Drain well, while hot, mash them smooth, with no lumps, and let cool.
◊ Meanwhile: In a large fry-pan, on medium heat, heat 3 Tbsp oil. Sauté minced onion until starts caramelizing on the edges. Turn off and remove from heat. Scoop/drain out the sautéed onion and add to the large heat-safe bowl. Set aside to cool completely. Leave the skillet as is with the remainder of the oil. 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 half of the breadcrumbs at one corner of the counter lined with plastic-wrap or in a plate (use more as needed).
◊ To the cooled potato mix, add ground turkey, caramelized onion, spices and eggs. (At this point, I strongly recommend… before kneading the mixture, wear medical-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 a couple of minutes, until well incorporated. This is the secret to avoid patties falling apart in the oil while frying.
◊ Have a saucer with water ready. Dampen your hands/gloves with water and take a lump, size of a large egg, from the meat mixture. 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 large fry-pan.
◊ Place formed patty on the breadcrumbs and cover it lightly with breadcrumbs and lay it on the covered counter. (To give illustrations, see example photos below, which are from when I made beef kotlets).
◊ Using a large fry-pan, add oil 6mm/ ¼” deep. Heat on medium. It is wise to turn on the exhaust fan at this time.
◊ When the oil is hot, start putting in the cutlets without overcrowding. Fry one side for about 4 ~ 5 minutes, until a brown crust forms. Then with support of two, flat silicone or wooden spatula, flip and fry the other side for about 3 ~ 4 minutes. Put the fried patties on a plate lined with paper-towel to drain excess oil. (Note: For best result, to avoid burning breadcrumbs in the oil, strain the oil in a heat safe bowl, wipe fry-pan thoroughly with a paper towel, return the strained oil to the fry-pan, add more oil if needed, and start the next batch.
◊ Kotlet also makes great sandwich meat with sliced tomatoes, pickled cucumbers (in brine), mayo and/or Dijon mustard.
~ Noushe jan! • نوش جان ~
Today, May 5th is Fae’s Twist & Tango’s 4 year blog anniversary.
I was hoping to have 300 recipes posted by the 3 year anniversary,
but haven’t yet met that goal. As of now, this is the 243rd recipe.
I thank each and every one of you for your support and encouragement
to make this endeavor a fun and worthwhile journey.