Persian cutlets

Persian cutlets

Iranian version of ground meat patty

prep: 5-10'
cook: 15-20'

Persian cutlets are a mix of vegetables and ground meat shaped into flat patties and fried in oil. They’re a great quick-fix for those days when spending hours in the kitchen just isn’t possible.


  • 500g (1.1 lbs) minced beef
  • 3 large carrots, finely grated and squeezed to remove any moisture
  • 2 medium-sized potatoes grated and squeezed to remove any moisture
  • 1 onion, finely grated
  • 2g (1 tbsp) ground cinnamon
  • 60ml (4 tbsp) vegetable oil
  • salt and pepper


  • using your hands, mix all the ingredients in a large bowl until homogenous
  • shape into small, flat patties
  • set aside
  • pour the vegetable oil into a non-stick frying pan over a medium heat
  • when hot, transfer the patties into the pan and cover
  • flip after 3-4 minutes and fry the other side, this time with the lid off

I like eating these cutlets with hot hot flatbreads, chips and some fried tomatoes to embrace some childhood memories. To make the chips, thinly slice the potatoes and fry them in oil on medium heat. Right before taking them out of oil add some turmeric to accentuate the yellowness of potatoes and extra Persian flavour. Sprinkle some salt and pepper. You can also serve them with a side of tomato and cucumber salad or cucumber yoghurt.

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