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

• 900 gYukon Gold potatoes, peeled and cut into 3 cm chunks (Starchy potatoes work best for a fluffy mash)
• 10 gFine salt (Plus 6 g for boiling water)
• 2 gGround black pepper (About 1 tsp)
• 3 gGround turmeric (About 1 1/2 tsp)
• 1 eachEgg, large (For binding the potato mixture)
• 90 gBreadcrumbs (Fine, dry; plus extra for coating if needed)
• 240 gCocktail sausages (About 12 pieces, 18–22 g each; pat dry before stuffing)
• 600 mlVegetable oil (For shallow-frying; use neutral oil with high smoke point)
• 600 gTomatoes (Ripe; grated on a box grater or blended smooth)
• 150 gGreen peas (Frozen or fresh; thaw if frozen)

Instructions

1. 1

   Boil the potatoes: place potato chunks in a pot and cover with cold water by 3–4 cm. Add 6 g salt to the water. Bring to a boil, then simmer 15–20 minutes until a knife slides in easily. Drain well, return to the hot pot, and steam-dry 2 minutes over low heat.

2. 2

   Mash and season: pass the hot potatoes through a ricer or mash until very smooth (avoid overworking). Mix in 10 g salt, 2 g black pepper, and 3 g turmeric. Spread the mash on a tray and cool 10–15 minutes so it firms up; this reduces cracking during frying.

3. 3

   Bind the mixture: add 1 egg to the cooled mash and mix until evenly incorporated. Sprinkle in 90 g breadcrumbs and fold until the mixture holds together and is no longer sticky. If it still clings to your hands, add 10–20 g more breadcrumbs, 5 g at a time.

4. 4

   Shape and stuff: divide the potato mixture into 12 equal portions (about 85–90 g each). Flatten one portion into a 1 cm thick oval in your palm, place 1 cocktail sausage in the center, and wrap the potato around it. Seal seams firmly and roll into a smooth croquette.

5. 5

   Chill for stability: arrange croquettes on a parchment-lined tray and refrigerate 15 minutes. This step helps them keep their shape and prevents the coating from absorbing excess oil. While chilling, pat sausages dry again if any moisture appears on the surface.

6. 6

   Cook the tomato-pea reduction: heat 15 ml oil in a saucepan over medium heat. Add grated/blended tomatoes, 1 g turmeric, 1 g black pepper, and 3 g salt. Simmer uncovered 15–20 minutes, stirring every 2–3 minutes, until thick and glossy. Stir in peas and cook 4–5 minutes.

7. 7

   Fry the croquettes: pour 600 ml oil into a wide skillet to a depth of 1–1.5 cm and heat to 175°C. Fry in batches of 4–5, turning every 60–90 seconds, for 5–7 minutes total until deep golden. Keep oil between 170–180°C; drain on a rack 3 minutes.

8. 8

   Serve: spoon the tomato-pea reduction onto a platter or individual plates and place croquettes on top or alongside. Serve immediately while crisp. If holding briefly, keep croquettes on a rack in a 95°C oven for up to 20 minutes to maintain crunch without over-browning.