Golden Sosis-Stuffed Kotlet (کتلت سوسیس) — Persian Potato Croquettes with Cocktail Sausages

• 2 lbRusset potatoes, peeled and cut into 3 cm chunks (Starchy potatoes bind best and fry crisp.)
• 2Eggs (One for the mixture, one for breading.)
• 10 gFine salt
• 1 tspBlack pepper, freshly ground
• 2 tspGround turmeric (For the classic golden color and warm aroma.)
• 4¼ ozBreadcrumbs (Fine breadcrumbs coat more evenly.)
• 1⅜ ozAll-purpose flour (Helps the egg adhere for a crisp crust.)
• 12Cocktail sausages (About 18–22 g each; keep chilled so they’re easy to wrap.)
• 1⅞ cupVegetable oil (Use a neutral oil with a high smoke point.)
• 12.5 ozTomatoes, grated (About 3 medium tomatoes; grating gives a smooth sauce.)
• 5.3 ozFrozen peas
• ½ cupWater

Instructions

1. 1

   Boil the potatoes in lightly salted water until completely tender, 12–15 minutes, then drain very well. Return them to the hot pot for 60 seconds to steam off excess moisture, because drier potatoes make a croquette that holds together and fries crisp.

2. 2

   Mash the potatoes until smooth, then let them cool for 10 minutes so the egg won’t scramble on contact. Mix in 1 egg, 10 g salt, 1 tsp black pepper, and 2 tsp turmeric until you have a cohesive, thick dough-like mash.

3. 3

   Set up a breading station with flour in one bowl, the remaining egg beaten in a second bowl, and breadcrumbs in a third bowl. Keep your hands slightly damp when shaping so the potato mixture doesn’t stick and tear.

4. 4

   Divide the potato mixture into 12 equal portions (about 75 g each) and flatten one portion in your palm. Place 1 cocktail sausage in the center, wrap the potato around it, and seal well, then shape into a compact oval so it fries evenly and doesn’t crack.

5. 5

   Coat each croquette in flour, then dip in beaten egg, then roll in breadcrumbs, pressing gently so the crumbs adhere. Place the breaded croquettes on a tray and rest them for 10 minutes, which helps the coating set and reduces blowouts in the oil.

6. 6

   Heat 450 ml vegetable oil in a deep skillet to 175°C; the oil should be deep enough to come halfway up the croquettes. Fry in 2–3 batches for 3–4 minutes per side until deeply golden, turning carefully with tongs so the crust stays intact.

7. 7

   Transfer the croquettes to a rack or paper-lined tray and let them drain for 2 minutes before serving. Keep the finished batches warm in a 95°C oven while you fry the rest, so they stay crisp without overcooking.

8. 8

   Make the tomato-pea sauce while the croquettes rest: warm 15 ml oil in a small saucepan over medium heat, then add grated tomatoes, 4 g salt, 0.5 tsp black pepper, and 0.5 tsp turmeric. Simmer for 6 minutes to concentrate the tomato, then add peas and 120 ml water and cook 5–6 minutes until the peas are tender and the sauce lightly thickens.

9. 9

   Serve the sosis-stuffed kotlet hot with the tomato-pea sauce spooned alongside for dipping. For the best texture, eat within 20 minutes so the crust stays audibly crisp and the potato interior remains creamy.