Persian-Style Chicken Potato Cutlets (Kotlet Ba Morgh)
"Experience the ultimate Persian comfort food with these golden, pan-fried cutlets that perfectly balance a crispy crust with a tender, savory heart."
Instructions
Boil the potatoes until completely tender. Drain well and allow them to cool fully, then mash until smooth.
In a large bowl, combine the mashed potatoes with the ground chicken. Mix until the texture is uniform.
Season with salt and spices, then add about 2 tablespoons of the bread crumbs. Knead the mixture thoroughly until well blended and slightly sticky.
For a finer, smoother texture, process or grind the mixture once more, then taste and adjust seasoning if needed.
Divide the mixture into small portions and shape each into an oval cutlet. Roll each cutlet evenly in the remaining bread crumbs to coat.
Heat the cooking oil in a wide pan over low to medium heat. Fry the cutlets gently, turning occasionally, until golden brown on all sides and cooked through.
Remove the cutlets from the pan and drain on paper towels. Arrange on a serving platter and garnish with broccoli, tomatoes, and pickles before serving.