Persian-Style Soy Cutlets (Kotlet-e Sooya)

Place the soy granules in a bowl, cover with warm water, and soak for about 30 minutes until softened. Drain thoroughly in a colander, pressing firmly to remove excess moisture.

Grind or finely mince the soaked soy granules using a food processor or meat grinder until they resemble a fine mince.

Heat a small amount of the oil in a skillet over medium heat. Add the chopped onion and sauté until soft and lightly golden. Stir in the turmeric and cook for 30 seconds to release its aroma, then remove from heat.

In a large bowl, combine the mashed potatoes, ground soy, sautéed onion, eggs, parsley, grated carrot, salt, and black pepper. Mix well until a cohesive, slightly firm mixture forms.

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

Shape small portions of the mixture into oval or round patties, gently flattening them with your palm.

Fry the patties in the hot oil, turning once, until golden brown and crisp on both sides.

Transfer to paper towels to drain excess oil and repeat with the remaining mixture. Serve warm.