Khorak Karado Stuffed Meat Patties

Peel and finely dice one onion. Sauté it gently in a small amount of oil over medium heat until soft and lightly golden. Remove from heat and allow it to cool.

Grate the second onion and squeeze out its juice. Combine the onion juice with the breadcrumbs and let it sit for about 1 minute to absorb.

Place the ground meat in a large mixing bowl. Add the breadcrumb mixture, clove powder, salt, and black pepper.

Crack in one egg and mix thoroughly by hand. Add the second egg and continue mixing until the mixture becomes smooth and well bound.

Fold the cooled fried onion evenly into the meat mixture.

Take portions about the size of a tangerine. Roll into balls, then gently shape into oval patties. Press your finger into the center of each to form a small cavity.

Heat enough oil in a deep pan over medium-high heat. Fry the patties until evenly browned on all sides and fully cooked. Remove and drain on paper towels.

Once the patties are slightly cooled, carefully fill the cavity of each with Khorak Karado salad.

Slice the potatoes into chips and fry in hot oil until golden and crisp. Arrange them around the stuffed patties on a serving platter.

Finely dice the tomato and shape it into a decorative flower. Place it in the center of the dish, garnish with parsley, and serve warm.