Persian Shrimp Cutlets (Kotlet-e Meygoo)

Place the peeled shrimp in a saucepan with enough water to cover and a small pinch of salt. Bring to a gentle boil and cook just until the shrimp turn opaque and tender. Drain thoroughly and let cool slightly.

In a food processor or grinder, combine the cooked shrimp, peeled potatoes, and onions. Process until a uniform, thick mixture forms.

Transfer the mixture to a large bowl. Add the turmeric, black pepper, additional salt if needed, and the wheat flour. Crack in the egg and knead well until the mixture is evenly combined and holds together when pressed.

Heat the oil in a wide frying pan over medium heat until shimmering.

With lightly oiled hands, take a small portion of the mixture, shape it into a patty, and gently flatten it in your palm. Carefully place it into the hot oil.

Fry the cutlets for several minutes on each side until golden brown and crisp. Work in batches, adding more oil if necessary.

Transfer the cooked cutlets to a plate and serve hot. Traditionally, they are enjoyed with fresh vegetables, fried potatoes, and peas.