isithalal.food · Recipes

Persian kotlet with Halal lamb

Sabrina Ghayour's Persian kotlet: Halal lamb mince mixed with mashed potato, onion, egg, turmeric and garlic, shaped into teardrop patties, crumbed and shallow-fried.

Persian · Snack · Easy · 18 to 20 patties · 55 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

The patties are made from 500 g of lamb mince, which is Halal only from a Halal-slaughtered animal.

Halal-critical ingredients

• Lamb mince: Lamb is Halal only from a Halal-slaughtered animal, and mince without a Halal mark doesn't say how the animal was slaughtered. Buy the mince from a Halal butcher or in a certified pack. See Lamb.

Ingredients

Patties

• 500 g Halal lamb mince, chilled
• 400 g mashed potato (shop-bought ready-made mash works)
• 1 large onion, finely chopped in a food processor, liquid strained off
• 2 eggs, lightly beaten
• 1 heaped tsp ground turmeric
• 1 heaped tbsp garlic granules

To coat and fry

• 75 g fine natural breadcrumbs
• as needed vegetable oil, for shallow frying

Method

1. Mix. Put the lamb, mash, onion, eggs, turmeric and garlic granules in a large bowl and season well with salt and pepper. Scrunch the mixture together with your hands until it is a smooth paste and the eggs are completely mixed in.
2. Shape. Divide the mixture into 18 or 20 portions. Roll each into a ball and flatten it in your palm to about 1 cm thick, with the top slightly pointed so it looks like a teardrop.
3. Crumb. Tip the breadcrumbs onto a shallow plate and gently press both sides of each patty into them. Lay the coated patties on baking parchment until they are all done.
4. Fry. Heat a frying pan over a medium-high heat with enough oil to coat the base. Fry the patties a few at a time, in a single layer, for 6 to 8 minutes on each side until browned. Drain on kitchen paper and repeat with the rest. Keep the cooked patties warm in the oven at 180°C (160°C fan, gas 4) if you like.
5. Serve. Serve warm as part of a spread, or leave to cool and eat as a snack. They also go well in bread with onions and ketchup.

Allergens

eggs, gluten (breadcrumbs), milk (if the mash contains butter or milk)

How this recipe was researched

Method adapted from BBC Good Food's 'Kotlet (lamb & potato patties)' by Sabrina Ghayour (makes 18 to 20: 500 g chilled lamb mince, 400 g mashed potato (shop-bought ready-made mash works), a large onion chopped in a food processor with any liquid strained off, 2 lightly beaten eggs, 1 heaped tsp ground turmeric and 1 heaped tbsp garlic granules, seasoned and scrunched together by hand into a smooth paste; divided into 18 or 20 balls, flattened to about 1 cm in a teardrop shape and pressed into 75 g fine breadcrumbs on both sides; shallow-fried a few at a time in vegetable oil over a medium-high heat 6 to 8 minutes a side and drained on kitchen paper, kept warm at 180°C (160°C fan, gas 4) if needed; served warm with an Iranian spread, cool as a snack, or in bread with onions and ketchup). The source calls it traditional Persian kotlet. We specified Halal lamb mince; nothing else needed changing. Timings follow the published technique rather than a kitchen test.

Photograph of chapli kebabs from Wikimedia Commons, not the finished dish from this recipe.