Crispy Persian Potato Cutlets (Kotlet Sib Zamini)

Ensure the boiled potatoes are fully peeled and mashed until completely smooth with no lumps; this helps the cutlets hold together.

Place the mashed potatoes in a mixing bowl and gently stir in the finely grated onion.

Add the egg, breadcrumbs, salt, black pepper, and turmeric to the bowl.

Mix thoroughly until the mixture is uniform and soft but able to hold its shape when pressed.

With slightly damp hands, divide the mixture and shape it into small, flat oval or round patties.

Heat a generous layer of vegetable oil in a wide frying pan over medium heat until hot but not smoking.

Carefully place the patties in the pan, leaving space between them, and fry for 3–4 minutes per side until deep golden brown and crisp.

Remove the cutlets and drain briefly on paper towels. Serve hot for the best texture and flavor.