Persian Soy & Potato Cutlets (کتلت سویا) — Golden vegetarian kotlet with turmeric

• 120 gSoy granules (textured vegetable protein, dry) (Use fine or medium granules for best binding)
• 450 mlBoiling water (For rehydrating soy)
• 500 gPotatoes, peeled (About 3 medium potatoes)
• 180 gYellow onion, grated (About 1 large onion; squeeze out excess juice)
• 100 gCarrot, peeled and finely grated (About 1 medium carrot)
• 15 gFresh parsley, finely chopped (About 1/2 cup loosely packed)
• 2Large eggs
• 8 gSea salt (About 1 1/2 tsp fine salt)
• 1 tspBlack pepper, freshly ground (About 2 g)
• 1.5 tspGround turmeric (About 3 g)
• 60 mlVegetable oil (About 1/4 cup; add 15 ml more if the pan dries)

Instructions

1. 1

   Rehydrate the soy granules by placing them in a heatproof bowl and pouring 450 ml boiling water over them. Let stand for 10 minutes, then drain thoroughly and press firmly to remove as much water as possible; drier soy makes cutlets that hold together.

2. 2

   Cook the potatoes until tender, then cool slightly so they are warm but not steaming hot. Grate them on the large holes of a box grater into a large mixing bowl; grated potatoes create the classic kotlet texture and help the patties fry up crisp.

3. 3

   Prepare the aromatics by grating the onion and squeezing it hard to remove excess liquid, then add it to the bowl with the potatoes. Add the grated carrot and chopped parsley, mixing briefly so the vegetables are evenly distributed and won’t clump in the patties.

4. 4

   Add the drained soy granules to the bowl, then crack in the eggs. Sprinkle in the sea salt, black pepper, and turmeric, and mix with your hand or a sturdy spoon for 2 minutes until the mixture is cohesive and slightly sticky.

5. 5

   Rest the mixture for 10 minutes so the soy and potato starches hydrate and bind more firmly. While it rests, set a large skillet over medium heat so the pan is evenly heated before frying.

6. 6

   Shape the cutlets by dividing the mixture into 12 equal portions, about 75 g each. Form each into an oval patty about 1.5 cm thick, pressing firmly so the surface is smooth and the edges don’t crack.

7. 7

   Pour 60 ml vegetable oil into the skillet and heat until it shimmers; the oil should be hot enough that a tiny bit of mixture sizzles immediately. Fry 5–6 cutlets at a time for 4–5 minutes per side, adjusting heat so they turn deep golden without burning.

8. 8

   Transfer fried cutlets to a plate lined with paper towel and let them rest for 2 minutes to set their crust. Repeat with the remaining cutlets, adding an additional 15 ml oil only if the pan looks dry, then serve hot with classic Persian accompaniments.