Posts Tagged ‘Potatoes’

Recipe ~ Cotlet Mahi ton – Tuna Fish Patties

July 11, 2010

Fry on both sides

I’m back! I can hardly believe my last post was in October of last year. I haven’t made any Persian food until today!

My mom has an amazing recipe for Cotlet Mahi ton or Tuna Fish Patties. Tpyically Cotlet is made with Beef but since my mom is not a big meat eater she tested out using Tuna Fish and of course now that’s my preferred way to have Cotlet. This was my first attempt at making this recipe and I’m really happy with the outcome. It’s much easier than I had thought and it’s a great meal because it can be eaten hot or cold. I made a sandwhich this time and added rocket, avocado, pickles and tomoatoes.  So simple – so yummie!

Kat’s Tip…
I thought I had added enough salt but be more generous than you normally would be.

Stuff: 

Staples: Canola Oil, Salt & Pepper, 1 Onion, 1 egg, 2 Yukon potatoes
Spices: Turmeric, Saffron, Cinnamon
Meat: 2 Cans of Tuna Fish
Other: Breadcrumbs

DIY:

Makes: 8 cotlets / patties
Cooking time: Takes about 1.5 hours of prep and cooking time

 

Yukon Potatoes

1. Rinse the potatoes. Fill a large pot with water to cover the potatoes. Boil the potatoes.

Grated Onion

2. While the potatoes are cooking, find a sizeable dish and peel and grate the onions in the dish. Get rid of any excess juice from the onions. 

Tuna Fish

3. Open the 2 cans of tuna fish and place it in the dish with the onions. Try and seperate out the big chunks and mix the flakes in with the onions. Make sure to remove any excess brine.

4. When the potatoes have boiled, drain the water and peel the skin off the potatoes under running cold water.

Grated Potatoe

5. Grate the potatoes in the dish and mix it with the onions and the tuna fish.

Spices

6.  Add a generous portion of salt. Add pepper. Add a tea spoon of turmeric and a dash of cinammon and saffron.

7. Wait for the potatoes to really cool down before you add 1 egg to mix

8. Once you’ve added the egg, thouroughly mix ingredients together (preferably with you hand)

9. Find a large flat plate to put your breadcrumbs.

Make a round ball

10. Start making your patties by taking a small handful of the mixture and make a ball. Pat the ball down to make a pattie shape. This should an oval shape. (It takes some practice so don’t be discouraged!)

Shape into a pattie

11. After each pattie you make, cover it with breadcrumbs on both sides.

Add breadcrumbs

10. Get a large frying pan and cover the base with Canola Oil. Heat the oil at a medium temperature until hot.

Add oil to the pan

12. While the oil is getting hot, get a flat dish and cover it with paper towels so you can place the finished pattie on it to soak up the oil.

13. Add 2-3 patties in the frying pan. Cook for about 4 minutes on each side at a medium heat or until golden brown.

Add patties to the pan

Fry on both sides

14. Once your done soaking up the excess oil you’re ready to serve. You can either serve all 8 patties in a dish with a little garnish or you can make a sandwhich like I did. Whatever you choose – enjoy!

Cotlet Sandwich

Noosh e Jan! 

Recipe – Cotlet

August 19, 2009

Mimi’s Tip *
Cotlet is a great complimentary side dish and makes a delicious sandwich the day after : ) 

IMG_1521 

STUFF:

Staples: Oil, Salt & Pepper, 1 Egg, 1 Onion, Bread Crumbs 1 box
Spices: Saffron (tea spoon), Cinnamon (1 spoon)
Meat: Ground Beef 1.5lb (Alternative: Turkey, Tuna, Chicken)
Veggies: 5 Long Brown-skinned Potatoes
Garnish: Fresh parsley, Jar of Small Pickles, Box of Cherry Tomatoes

DIY:

Makes about 20 patties
Takes about 1.5 hours of prep and cooking time

 

Preparing the Mix

1. Peel and grate one onion in a mixing bowl

2. Peel the skin off 5 potatoes and boil them in water. When they are cooked drain them and let them cool. Once they are cool grate the potatoes in the large mixing bowl with the onions

3. Add the 1.5lb of ground meat

4. Add about 3 spoons of bread crumbs to the mix

5. Crack one egg and add it to the mix 

6. Add salt & pepper, a tea spoon of saffron water and a dash or two of cinnamon to the mix

7. Use your hands to mix everything together in the mixing bowl. Don’t be shy when you’re mixing get right in there!

8. Take a towel and make it wet. Squeeze all the water out of it so that it is just damp. lay the towel over the mixing bowl and let the mixture sit for about 30 minutes in the fridge. This will help all the flavors mix together nicely.

 

Cooking the Cotlet

Before you start frying there’s some minor prep. 

1. Get your mix from the fridge and grab a chunk at a time making balls and then squashing and patting your hands together to make hand-shaped patties. There should be enough to make about 20 patties depending on your hand size! 

2. Take a chopping board and layout a generous portion of bread crumbs. You’re going to use as batter for the patties

3. Take a plate and lay 3 or 4 paper towels on it. Leave this beside your frying pan on the side counter. You’ll use this to soak up all the grease. Also have your serving dish handy there too so you can move the patties when they are done.

4. Now you’re ready to fry! Find a large frying pan, turn up the heat and get the oil ready for frying.

5. Fry as many patties in the pan that can comfortably fit in your pan. Don’t squash them together! Fry one side for a few minutes until golden brown and then flip it over. Caution on the oil…it tends to pop and catch you when you least expect it!

6. Once both sides are golden brown move it carefully to the plate with the paper towels to soak up the grease

7. Lay all the finished patties on a beautiful serving tray and garnish with small pickles, cherry tomatoes and/or fresh parsley and you’re done!

Noosh e Jan!