Persian Cutlet

Description
I first had these on a trip to California with my friend and his sister. We had them picnic-style, served cold, with nane lavash, and chutney. You can serve them warm also. They are good as an appetizer as well as a main course.



Ingredients
1 lb potatoes

1 lb lean ground beef (or lamb)

1 medium onion, minced

1 teaspoon salt

1/2 teaspoon pepper

2 eggs

1 pinch saffron (optional)

1 pinch turmeric (optional)

2 cups breadcrumbs oil (for frying)

Directions
Peel potatoes and dice.

Boil potatoes in water for 15-20 minutes or until fork-tender; drain.

Mash potatoes; allow to cool.

Add ground beef, minced onion, salt, pepper, eggs, and spices (if desired) to potato and mix with your fingers until the consistency is dough-like.

Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs and set aside on waxed paper.

Repeat with more meat mixture until you have quite a few made.

Fry patties in shallow layer of oil, until they are cooked through and golden brown; drain on paper toweling.