Kotlet-e Sooya (کتلت سویا) — | Persian Soy & Potato Cutlets

• 120 gSoy granules (TVP), dry (fine granules preferred)
• 480 gBoiling water (to rehydrate soy (about 2 cups))
• 6 gSea salt (divided (about 1 tsp))
• 600 gPotatoes, peeled (Yukon Gold or similar, cut into 4 cm chunks)
• 1200 gWater (for boiling potatoes)
• 180 gYellow onion (1 large, grated on fine side)
• 120 gCarrot (1 medium, finely grated)
• 20 gFresh parsley (finely chopped)
• 2 eachLarge eggs (room temperature)
• 2 gGround turmeric (about 1 tsp)
• 1 gBlack pepper, ground (about 1/2 tsp)
• 90 gVegetable oil (for shallow-frying; add as needed (about 1/3 cup))

Instructions

1. 1

   Rehydrate the soy granules: place dry soy in a heatproof bowl, add 480 g boiling water and 3 g of the salt, then stir. Let stand 15 minutes until fully plumped. Drain in a fine sieve and press firmly with a spoon for 2 minutes to remove excess water; drier soy makes crispier kotlets.

2. 2

   Cook the potatoes: add 600 g peeled potato chunks to a pot with 1200 g water. Bring to a boil, then simmer uncovered 18–22 minutes until a knife slides in easily. Drain well and return potatoes to the hot pot for 2 minutes over low heat, shaking to evaporate moisture for a firmer mixture.

3. 3

   Prepare aromatics: grate the onion on the fine side of a box grater, then squeeze it in a clean towel for 30–45 seconds to remove juice (this prevents soggy patties). Finely grate the carrot and chop parsley. In a large bowl, mash the hot potatoes until smooth with no large lumps.

4. 4

   Mix and rest: add squeezed onion, grated carrot, chopped parsley, drained soy, 2 eggs, turmeric, black pepper, and the remaining 3 g salt to the mashed potatoes. Mix by hand for 2–3 minutes until cohesive and slightly tacky. Cover and rest 15 minutes at room temperature to hydrate and bind.

5. 5

   Shape the kotlets: lightly wet your hands and divide the mixture into 10–12 portions (about 70–85 g each). Shape into oval patties about 1.5 cm thick. For the classic look, press shallow ridges on top with your fingertips. Place on a tray and chill 10 minutes for cleaner frying.

6. 6

   Fry: heat a wide skillet over medium heat for 2 minutes, then add 45 g oil (about 3 tbsp). When the oil shimmers (around 175°C/350°F), add kotlets without crowding. Fry 4–5 minutes per side until deep golden and crisp; add remaining oil as needed between batches and adjust heat to prevent burning.

7. 7

   Drain and serve: transfer kotlets to a rack or paper-lined tray and rest 3 minutes so the crust sets. Serve warm with fresh herbs and your preferred sides. If serving later, keep in a 95°C/200°F oven for up to 20 minutes on a rack to maintain crispness without drying out.