Khorak Karado Stuffed Meat Patties (خوراک کرادو) — Clove-scented patties stuffed with herby salad

• 900 gGround beef (85% lean) (Substitute half lamb for a more traditional flavor)
• 250 gYellow onion, grated (Squeeze lightly to remove excess liquid)
• 0.5 tspClove powder (Use fresh, aromatic clove for best fragrance)
• 2 tspFine salt
• 1 tspBlack pepper, freshly ground
• 60 gBreadcrumbs (Fine breadcrumbs bind best)
• 1Egg (Large egg (about 50 g without shell))
• 300 gKhorak Karado salad (Chilled, well-drained so it does not leak)
• 30 gAll-purpose flour (For dusting hands and patties)
• 60 mlNeutral cooking oil (Sunflower or grapeseed)
• 900 gPotatoes, peeled (Cut into 8 mm sticks for pan-fries)

Instructions

1. 1

   Prepare the potatoes first so they can cook while the patties rest. Rinse the cut potato sticks in cold water for 30 seconds, drain, then pat very dry with a towel to reduce splatter and improve crisping.

2. 2

   Heat 45 ml oil in a wide skillet over medium-high heat until shimmering. Add potatoes in a single layer, sprinkle with 1 tsp salt, and cook for 12–15 minutes, turning every 3 minutes, until golden and tender; transfer to a warm plate and keep covered.

3. 3

   In a large bowl, combine ground beef, grated onion, clove powder, 2 tsp salt, black pepper, breadcrumbs, and the egg. Knead firmly by hand for 3–4 minutes until the mixture becomes sticky and cohesive, which helps the patties hold their shape.

4. 4

   Divide the meat mixture into 6 equal portions (about 200 g each) and set them on a tray. Rest the portions in the refrigerator for 10 minutes so the fat firms slightly and the patties seal more cleanly around the filling.

5. 5

   Lightly dust your hands with the flour and flatten one portion into a 12–13 cm round. Place 50 g of well-drained Khorak Karado salad in the center, then fold the meat up and around it, pinching seams closed; gently flatten into a thick patty about 2.5 cm tall.

6. 6

   Repeat stuffing and shaping with the remaining portions, re-dusting hands with flour as needed. Check that no salad is exposed at the edges, because any gaps can cause the filling to leak and the patty to split during frying.

7. 7

   Wipe out the skillet if needed, then heat 60 ml oil over medium heat until it shimmers but does not smoke. Add patties seam-side down with space between them, and cook for 5–6 minutes until a deep brown crust forms.

8. 8

   Flip the patties carefully and cook another 5–6 minutes. Reduce heat to medium-low, cover, and cook 4–6 minutes more until the center reaches 71°C and the patties feel firm but still juicy.

9. 9

   Transfer patties to a rack or paper-lined plate and rest for 5 minutes to redistribute juices. Serve hot with the pan-fried potatoes and any extra Khorak Karado salad on the side for brightness and crunch.