Crispy Persian Potato Strips with Mushrooms (Estreeps Sib Zamini)

Mash the cooked potatoes thoroughly in a large bowl until completely smooth and free of lumps. A smooth base helps the strips hold their shape.

Add the fried onions, chopped parsley, and sautéed mushrooms to the potatoes. Season with salt and black pepper.

Mix and gently knead the mixture until well combined and cohesive.

Take a portion about the size of a tangerine and shape it into a small rectangular strip using lightly floured hands.

Roll each strip in flour, dip into the beaten eggs, and then coat evenly with bread crumbs.

Heat oil in a deep pan over medium heat. Fry the potato strips in batches, turning occasionally, until golden brown and crisp on all sides.

Remove from the oil and drain on paper towels. Serve hot for best texture and flavor.