Kotlet-e Giahi (کتلت گیاهی) — Persian Vegetable Cutlets

• 700 gYukon Gold potatoes, peeled and cut into 3 cm chunks (About 4 medium; waxy potatoes hold shape and fry well)
• 2000 mlWater (For boiling potatoes)
• 8 gFine salt (Divided; plus more to taste)
• 80 gCarrot, peeled and finely diced (3–4 mm) (Small dice cooks quickly and binds better)
• 70 gFrozen peas (Thawed)
• 70 gCorn kernels (Canned, drained well; or thawed frozen)
• 180 gYellow onion, grated on large holes (Squeeze out excess juice well to prevent cracking)
• 10 gGarlic, finely grated (About 2 large cloves)
• 20 gFresh parsley, finely chopped (Leaves and tender stems)
• 2 tspTurmeric powder (For color and earthy aroma)
• 1 tspGround cumin (Adds warm, savory depth)
• 0.5 tspGround black pepper (Freshly ground if possible)
• 80 gBread crumbs (Plain, fine; plus 30 g more if mixture is wet)
• 30 gAll-purpose flour (Light dusting helps form a crisp crust)
• 1 largeEgg (Optional but traditional for binding; see substitutions for vegan option)
• 120 mlNeutral frying oil (sunflower, canola, or grapeseed) (For shallow-frying; add more as needed)

Instructions

1. 1

   Boil the potatoes: add potatoes to a pot with 2000 ml water and 4 g of the salt. Bring to a boil, then simmer 18–22 minutes until a knife slides in easily. Drain thoroughly, return to the hot pot, and steam-dry 2 minutes, shaking the pot to remove moisture.

2. 2

   Cook the mixed vegetables: while potatoes boil, place diced carrot in a small saucepan with 250 ml water and simmer 6 minutes. Add peas and corn and simmer 2 minutes more. Drain very well, then spread on a plate to cool 10 minutes so the mixture stays firm.

3. 3

   Prepare aromatics correctly: grate the onion, then squeeze it tightly in a clean towel or fine sieve until you remove as much liquid as possible (aim for at least 60 ml). This step is key for cutlets that hold together and fry crisp rather than steaming.

4. 4

   Make the cutlet mixture: mash the hot, dried potatoes until smooth. Add drained onion, garlic, parsley, cooked vegetables, turmeric, cumin, black pepper, and remaining 4 g salt. Mix 45–60 seconds until evenly colored. Add bread crumbs, flour, and egg; mix until a cohesive dough forms.

5. 5

   Rest and test the texture: cover and rest the mixture 15 minutes at room temperature so crumbs hydrate. Form a small test patty (about 25 g) and press firmly. If it feels wet or cracks at the edges, mix in 15–30 g additional bread crumbs, then rest 5 minutes.

6. 6

   Shape evenly for consistent frying: divide into 8 patties (about 95–105 g each). With lightly oiled hands, shape into ovals about 9 cm long and 1.5 cm thick. Press the surface smooth and compact; loose shaping causes oil absorption and breakage.

7. 7

   Shallow-fry to golden: heat 60 ml oil in a large skillet over medium heat until 175°C (or a breadcrumb sizzles steadily). Fry 4 patties for 4–5 minutes per side, adjusting heat to keep gentle sizzling. Add remaining oil and repeat with the second batch.

8. 8

   Drain and serve: transfer cutlets to a rack or paper towel and rest 3 minutes to set the crust. Taste and adjust salt if needed. Serve warm or at room temperature with fresh herbs, sliced tomatoes, pickles, and a squeeze of lemon for brightness.