Kotlet-e Meygoo (کتلت میگو) — Persian Shrimp Cutlets

• 450 gRaw shrimp, peeled and deveined (tails removed; pat very dry)
• 500 gRusset potatoes (about 2 medium; peeled and cut into 3 cm chunks)
• 150 gYellow onion (1 medium; finely grated, then squeezed dry)
• 1 largeEgg (about 50 g without shell)
• 60 gWheat flour (about 1/2 cup; plus 10 g as needed for shaping)
• 2 tspGround turmeric (for color and aroma)
• 1.5 tspFine salt (adjust to taste; start with this amount)
• 1 tspGround black pepper (freshly ground preferred)
• 120 mlNeutral frying oil (such as sunflower, canola, or grapeseed; add more if needed)

Instructions

1. 1

   Cook the potatoes: place potato chunks in a saucepan, cover with cold water by 3 cm, and bring to a boil. Add 1/2 tsp of the measured salt to the water, then simmer 12–15 minutes until very tender. Drain well, return to the hot pot 1 minute to steam-dry, then mash until smooth and let cool 10 minutes.

2. 2

   Prepare the shrimp: pat shrimp completely dry with paper towels to prevent a watery mixture. Finely mince with a knife or pulse in a food processor 6–10 short pulses until chopped (not paste). Transfer to a bowl and keep chilled while you finish the base; colder mixture shapes and fries more cleanly.

3. 3

   Remove onion moisture: finely grate the onion, then squeeze it firmly in a clean towel until you extract as much liquid as possible. Add the squeezed onion to the bowl with shrimp. This step is essential for crisp cutlets; excess onion juice can cause the patties to break and absorb oil.

4. 4

   Mix and rest: add mashed potatoes, egg, wheat flour (60 g), turmeric, remaining salt, and black pepper to the shrimp bowl. Mix 1–2 minutes until evenly combined and slightly sticky. Cover and refrigerate 20 minutes so the flour hydrates and the mixture firms up, making shaping easier and reducing splatter.

5. 5

   Shape the cutlets: lightly flour your hands with up to 10 g extra flour only if needed. Divide mixture into 8 equal portions (about 95–105 g each). Shape into oval patties about 1.5 cm thick, pressing firmly to remove air pockets. Place on a tray and chill 5 minutes while heating the oil.

6. 6

   Fry: heat 120 ml oil in a wide skillet over medium heat until 175–180°C (or a small piece of mixture sizzles immediately). Fry 4 patties at a time, 3–4 minutes per side, until deep golden-brown and the centers feel set. Adjust heat to maintain steady sizzling without smoking.

7. 7

   Drain and serve: transfer cutlets to a rack or paper towels and rest 3 minutes to finish setting. Repeat with remaining patties, adding 1–2 tbsp oil if the pan looks dry. Serve warm with fresh herbs and bread; for best crunch, avoid covering tightly while hot.