This was one of my favorite meals my mom made for us growing up. She often served the kotlets with homemade French fries. I have made a few minor Paleo adjustments to her original recipe: I have omitted white flour and swapped out the white potato for sweet potato. Although you can make kotlets with white potato, I think the sweet potato adds a note of complexity to this Middle Eastern comfort food.
Traditionally, these are served hot or cold. They are great to pack for a Paleo picnic.
1 sweet potato, peeled and chopped (about 3 cups/710 ml)
½ large onion, chopped
3 garlic cloves
3 tbsp/8 g fresh parsley
1 lb/455 g ground beef
¼ tsp turmeric
½ tsp sea salt
¼ tsp pepper
3 tbsp/45 g ghee, lard or duck fat for frying
Crispy Sage, tomatoes, pickles, olives (garnish)
Place sweet potato, onion, garlic and parsley in a food processor. Pulse until well combined. If the mixture gives off any liquid, drain the liquid before combining it with the meat. Combine the mixture with the meat, turmeric, salt, pepper and egg. Mix until well combined.
Heat a heavy-bottomed skillet such as cast iron over medium heat. Add ghee or fat. Take a handful of the meat mixture and shape into a ball. Continue to flatten into an oval shape.
Place flattened kotlets into the skillet. This will have to be done in batches. Take care not to overcrowd the pan. Fry until both sides are well browned and cooked through, about 5 minutes per side. Add more fat as needed. Drain the kotlets on a paper-towel-lined plate. Serve with Crispy Sage, sliced tomatoes, pickles and olives.