Vegan Persian Kotlets
Our vegan Persian Kotlets are fried lentil and potato patties that are perfect as a snack or full meal. They’re crispy and delectable and super easy to throw together. You probably already have all the ingredients needed to whip them up in your house right now!
Equipment
- chef's knife
- cutting board
- medium pot
- saucepan
- potato masher or ricer (you can also use a fork)
- clean dish towel (or paper towels)
- large mixing bowl
- frying pan (if pan frying), air fryer (if air frying), or conventional oven (if baking)
- baking rack
- silicone baking mat (or parchment paper)
- paper towels (if pan frying)
Ingredients
- 1 ½ cups Russet potatoes peeled, (about 2 medium potatoes)
- 1 cup dried brown lentils
- ¼ cup plain breadcrumbs
- ½ cup chickpea flour
- 1 medium onion grated
- 1 tablespoon parsley minced
- 2 cloves garlic minced
- ½ teaspoon ground turmeric
- salt to taste
- freshly ground black pepper to taste
- extra virgin olive oil bottled or spray oil, depending on your chosen cooking method
To Serve
- pita bread
- Persian pickles or gherkins
- tomatoes
- fresh herbs such as basil, cilantro, mint, and/or parsley
- cucumbers
- radishes
Instructions
- Cook the potatoes. Peel and boil potatoes in salted water until fork tender. Then mash the potatoes into a mixing bowl, using a ricer, potato masher or fork. Set the potatoes aside to let them cool.
- Cook the lentils. While the potatoes are cooking, cover lentils with water in a small sauce pan. Bring to a boil, cover with lid, reduce to simmer, and cook 20-25 minutes. Meanwhile, mash the potatoes and let them cool to room temperature. Set aside.
- Prep the onion. Squeeze out the juice from the grated onion in a clean dish towel or paper towel. Try to get as much of the liquid out as possible to ensure the kotlets don’t fall apart when cooked.
- Make the kotlet mixture. To the potatoes, add the lentils, breadcrumbs, chickpea flour, onions, garlic, parsley, turmeric and salt & pepper, to taste. Mix until ingredients are uniformly combined.
- Shape the kotlets. Scoop out ¼ cup of the mixture and form into oval-shaped patties. Arrange them on a lined baking sheet.
Cook the Kotlets
- Pan frying option (traditional): Heat enough oil in a frying pan for a shallow fry over high heat. Test the oil by sprinkling in some breadcrumbs. If the breadcrumbs sizzle, the oil is ready. Fry kotlets for 2-3 minutes on each side, or until patties become a deep brown. Then arrange kotlets on a baking rack placed over a paper towel-lined baking sheet. This method will drain the patties of their excess oil while ensuring maximum crispiness. Alternatively, you can arrange the patties over a paper towel-lined plate. Sprinkle the patties with salt and enjoy!
- Air frying option (our favorite): Spray or brush the air fryer basket with oil. Then liberally spray or brush the kotlets with oil. Arrange the kotlets in one layer over the bottom of an air fryer basket. Cook in batches at 400°F for 15-17 minutes, flipping midway through.
- Baking option: Arrange kotlets over a lined baking tray. Liberally brush or spray them with oil. Bake at 375°F for 30-35 minutes, flipping midway through. If the kotlets are not as brown as you'd like them, broil them on high for 1-2 minutes.
- Arrange kotlets on a baking rack placed over a baking sheet. If you pan fried the kotlets, line the baking sheet with paper towels first in order to absorb the oil from the kotlets. Then place the baking rack over the paper towels. This arrangement will allow circulation all around the kotlets and will keep them crisp. (If you don't have a baking rack, simply arrange the kotlets over a paper towel-lined baking sheet).
Notes
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- Squeeze the moisture out of the onion. Make sure to squeeze out as much moisture from the grated onions as possible. Moisture is the enemy when it comes to maintaining structural integrity. We’re talking Sahara-levels of dryness are needed to make sure these patties come out perfect.
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- If frying, cook in piping hot oil. For best results, make sure the oil is piping hot. Toss a few breadcrumbs into the oil, and if they sizzle, the oil is ready. This is a very quick fry to get a dark crispy shell. Since all of the ingredients are already cooked—or can be consumed raw—you don’t need to worry about having them laze around in the oil like it’s a hot tub in Aspen. If you let the patties linger in the oil, they will soak up way too much oil becoming super greasy and eventually start to dissolve.
- Use a potato ricer. Use a potato ricer to mash the potatoes. A ricer will give you the most even consistency without lumps. If you don't have a ricer, a potato masher or fork will do.
- Be liberal with the oil. If you are air frying or baking, spray or brush on a good amount of oil onto the kotlets before cooking them. This will help develop a crisp brown crust on the kotlets while adding moisture to them.
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- Make ahead. You can make the kotlet mixture or pre-shaped kotlets a day in advance. Store the mixture or pre-shaped kotlets in an air-tight container in the fridge.
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- Storage. Store cooked kotlets in an air-tight container in the fridge for up to seven days. Uncooked or cooked kotlets can be frozen in an air-tight container for up to three months. If uncooked, place parchment paper in between stacked layers. Reheat cooked kotlets in a pan, air fryer, or conventional oven.
Tried this recipe?Let us know how it was!