Paleo Persian kotlet is Middle Eastern comfort food at its finest — oval cutlets of ground beef bound with sweet potato, onion, garlic, and herbs, fried until deeply browned. The sweet potato replaces the traditional white potato and flour, adding a subtle sweetness that plays beautifully against the turmeric. Served hot or cold with crispy sage, tomatoes, pickles, and olives, they're as picnic-friendly as they are dinner-worthy.
SERVES 4
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.
INGREDIENTS
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
1 egg
3 tbsp/45 g ghee, lard or duck fat for frying
Crispy Sage, tomatoes, pickles, olives (garnish)
COOKING INSTRUCTIONS
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.
Pro Tips
- Pulse the sweet potato mixture until smooth and drain any liquid it releases — wet vegetables make kotlets that stick and fall apart in the pan.
- Shape the patties into ovals rather than rounds; the flat shape gives maximum browning surface and cooks through in the 5 minutes per side.
- Don't overcrowd the skillet. Frying in batches keeps the pan hot so each kotlet browns instead of steaming.
- Turmeric stains everything it touches — use a glass or ceramic bowl for mixing and a non-stain spoon for turning.
- Kotlets are traditionally served hot or cold, which makes them ideal for make-ahead picnics and lunchboxes.
Frequently Asked Questions
Can I bake these kotlets instead of frying?
Yes — bake at 400°F on a greased sheet pan for about 20 minutes, flipping once, until browned and cooked through. The crust is lighter but the flavor is all there.
Can I use white potato instead of sweet potato?
Traditionally kotlet is made with white potato, so it works fine. The sweet potato adds a subtle complexity and keeps the recipe comfortably paleo.
How do I store leftovers?
Refrigerate for up to four days or freeze for two months. They're delicious cold straight from the fridge, which is how they're often eaten in Persian homes.
What should I serve with kotlet?
Crispy sage, sliced tomatoes, pickles, and olives are the classic spread. The salty-tart sides balance the rich, savory cutlets perfectly.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS 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.
