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
 * ½ teaspoon pepper
 * 2 eggs
 * 1 pinch saffron (optional)
 * 1 pinch turmeric (optional)
 * 2 cups breadcrumbs
 * oil (for frying)

Directions

 * 1) Peel potatoes and dice.
 * 2) Boil potatoes in water for 15–20 minutes or until fork-tender; drain.
 * 3) Mash potatoes; allow to cool.
 * 4) 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.
 * 5) Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs and set aside on waxed paper.
 * 6) Repeat with more meat mixture until you have quite a few made.
 * 7) Fry patties in shallow layer of oil, until they are cooked through and golden brown; drain on paper toweling.