Kotlet-e Sosis (کتلت سوسیس) — Persian Sausage-Stuffed Potato Croquettes

• 900 gYukon Gold potatoes, peeled and cut into 3 cm chunks (Starchy potatoes also work; cut evenly for even cooking)
• 12 gFine salt (For seasoning the potato mixture)
• 2 gGround black pepper (About 1 teaspoon)
• 3 gGround turmeric (About 1 1/2 teaspoons, for a golden color and warm aroma)
• 1 eachLarge egg (About 50 g without shell)
• 90 gPlain breadcrumbs (Plus extra for coating if needed; see tips)
• 240 gCocktail sausages (About 12 pieces, 18–22 g each)
• 240 mlVegetable oil (For shallow frying; keep extra on hand if pan looks dry)
• 120 gYellow onion, finely diced (About 1 medium onion)
• 500 gTomatoes, grated or finely crushed (About 4 medium; discard skins if thick)
• 30 gTomato paste (2 tablespoons, for deeper color and sweetness)
• 150 gFrozen peas (No need to thaw)
• 120 mlWater (To control thickness while simmering)

Instructions

1. 1

   Boil the potatoes: place potato chunks in a pot and cover with cold water by 3 cm. Bring to a boil, then reduce to a steady simmer and cook 18–22 minutes until a knife slides in easily. Drain well, then return to the hot pot for 2 minutes to steam off excess moisture.

2. 2

   Make the potato base: mash the hot potatoes until very smooth (no lumps). Cool 10 minutes so the egg won’t scramble. Mix in salt, black pepper, and turmeric, then add the egg and 90 g breadcrumbs. Stir until a cohesive, non-sticky dough forms; rest 10 minutes to hydrate the crumbs.

3. 3

   Prepare the sausages and shaping station: pat the cocktail sausages dry so they don’t steam inside the croquettes. Set a tray lined with parchment. Lightly oil your hands. Divide the potato mixture into 12 equal portions (about 85–90 g each) for even cooking and consistent stuffing.

4. 4

   Stuff and shape: flatten one portion into a 10–12 cm oval in your palm. Place one sausage in the center, wrap the potato around it, and seal completely so no sausage is visible. Gently roll into a smooth torpedo shape, about 10 cm long. Repeat with remaining portions, keeping seams tight.

5. 5

   Chill to set: place shaped croquettes on the tray and refrigerate 15 minutes. This firms the exterior, reduces cracking, and helps them hold their shape during frying. Meanwhile, start the tomato-pea reduction so everything finishes together.

6. 6

   Cook the tomato-pea reduction: heat 15 ml oil in a saucepan over medium heat. Add onion and cook 6–8 minutes until soft and lightly golden. Stir in tomato paste and cook 1 minute. Add grated tomatoes, salt, pepper, turmeric, and water; simmer 15 minutes, stirring occasionally, until glossy.

7. 7

   Finish the sauce with peas: add frozen peas to the simmering tomato mixture and cook 4–6 minutes until tender and bright green. If the sauce gets too thick, add 1–2 tablespoons water. Taste and adjust salt. Keep warm on low heat, partially covered, while you fry the croquettes.

8. 8

   Shallow-fry the croquettes: heat 240 ml vegetable oil in a wide skillet over medium heat until 175°C (or a breadcrumb sizzles immediately). Fry in batches, 4–5 pieces at a time, 3–4 minutes per side (6–8 minutes total), turning gently, until deep golden and crisp.

9. 9

   Drain and serve: transfer croquettes to a rack or paper towels for 2 minutes. Serve hot with the warm tomato-pea reduction spooned alongside or lightly over the top so the crust stays crisp. For best texture, eat within 20 minutes of frying.