The traditional dish Kotlet Shirazi – Vegan Potato Cakes کتلت شیرازی from the Iranian cuisine enchants the palate. It’s a simple, popular, and very flavorful Persian dish that is crispy outside, tender on the inside, and bursting with taste. This authentic, easy, quick delicacy originates from Shiraz in southern Iran. Some may also know Kotlet Shirazi by the name Kotlet Bazari. The traditional version I’m presenting today is vegan, meat and egg-free.

KOTLET SHIRAZI – VEGAN POTATO CAKES کتلت شیرازی

We serve this dish as a main course, appetizer, or snack. It’s a culinary delight that tastes great, both warm and cold. That’s why it’s often on the table at various festive occasions or social gatherings. This specialty, just like Salad Shirazi and Kalam Polo Shirazi, is a culinary experience from Shiraz.

Kotlet Shirazi – vegan potato patties are not only popular among vegans and vegetarians but also resonate with meat-eaters looking to diversify their diet. The history of this delicacy dates back a long way, but it’s especially relevant today. It reflects the shift in global food culture towards more diversity and consideration for different dietary needs. I recommend sourcing tasty potatoes from nearby farmers’ markets for freshness. The more flavorful your potatoes, the even more tasty your dish. I mean, it does make sense, right?

LOGHME KOTLET SHIRAZI/KOTLET BAZARI AS A WRAP

Loghme refers to dishes wrapped in soft, tender lavash or taftoon bread, like a wrap. However, you can also enjoy Kotlet Shirazi in a sandwich. The variety of side dishes is almost endless, but we traditionally serve it with Sabzi Khordan, a colorful bouquet of fresh herbs such as parsley, cilantro, and mint. These complement the savory flavors of the potato patties perfectly. We serve Tomato slices, pickles, spring onions, ketchup, or mayo alongside.

Wrap this delicious combination in lavash bread, which combines the different flavors harmoniously. The easy-to-handle nature of the wrap not only makes it an ideal on-the-go snack but is also perfect for evenings out with friends. Find more wrap recipes on my Blog, such as Potato and Egg Wrap (Sibzamini Tokhm-e Morgh), Falafel Wrap with Homemade Tahini Sauce, Sabzi Khordan – Persian Herb Wrap with Feta Cheese, or Persian-style Chicken Wraps.

KOTLET VARIATIONS

The term “kotlet” generally refers to a type of meat patty. Kotlet Shirazi differs from other kotlet variations due to its characteristic vegan ingredients and how it is prepared. Nowadays, the main ingredients of most kotlets are minced meat, usually beef or lamb, along with onions, eggs, spices, and herbs such as parsley and coriander. These ingredients are combined into a mixture, shaped into flat kotlets, and then fried or baked in oil until golden brown.

The dish is garnished with fresh vegetables such as tomatoes, cucumber, and onions. Some recipes also include chopped olives, lime juice, or pomegranate seeds to add extra flavor to the kotlet.

DIFFERENCE BETWEEN KOTLET, SHAMI AND KUKU

Kotlet, Shami, and Kuku are different ways of preparing meat or vegetables that are very popular in Persia as loghmeh. Their unique preparation and ingredients can vary depending on the region and personal preferences. Kotlet always contains potatoes, carrots, or zucchinis and is usually mixed in equal parts with various types of minced meat (beef, lamb, chicken, fish). Kotlet can contain eggs but does not necessarily have to.

On the other hand, Shami is made with split peas, chickpeas, or chickpea flour and usually contains minced meat. Shami has a hole in the middle. I have a recipe for Shami-e Lapeh – Persian meatballs with yellow split peas here on my blog. The main ingredient in kuku, on the other hand, are lots of eggs, to which vegetables or herbs are added, kuku sabzi – herb omelette, kuku sibzamini – potato omelette, kuku kadoo sabz – zucchini omelette or kuku dal adas – red lentil patties کوکوی دال عدس

POTATO CAKES AROUND THE WORLD

It’s fascinating to see how similar dishes exist in different parts of the world, often with unique regional variations and sides. The preparation may vary slightly from country to country, but they always consist of grated or mashed potatoes mixed with ingredients such as onions, eggs, and spices and pan-fried until golden brown. Here are some different versions of potato cakes around the world.

In the USA, hash browns are a popular side dish for breakfast. Peeled and grated potatoes are fried until they are crispy. Rösti is a Swiss meal made by grated potatoes and then fried in a pan. It is served as a side dish with meat dishes. Latkes are traditional potato pancakes in Jewish cuisine and are enjoyed during Hanukkah. Aloo tikki is an Indian street food dish consisting of spiced potatoes formed into flat balls and deep-fried. A Spanish dish in which potatoes and onions are formed into a thick omelet and fried is called tortilla de patatas. There are many other regional variations of potato cakes around the world.

KOTLET SHIRAZI – VEGAN POTATO CAKES کتلت شیرازی

INGREDIENTS KOTLET SHIRAZI

1 kg potatoes

2 tsp salt

1 tsp turmeric*

2 tsp coriander*, ground

1 tsp paprika*, ground

2 tsp garlic*, granulated

2 tsp onion*, granulated

200 g breadcrumbs*

salt, pepper

INGREDIENTS FOR WRAP

8 slices of lavash bread

a few Iceberg lettuce leaves*, cut into strips

some fresh mint* & coriander* & parsley*

a few spring onions*

3 -4 tomatoes*, cut into slices

ketchup* and/or mayo* (optional)

PREPARATION KOTLET SHIRAZI

Boil the potatoes in their skins and add salt in a saucepan filled with water. While still hot, peel and mash finely. Mix well with the spices, salt, turmeric, coriander, paprika, garlic, onion powder and breadcrumbs. Grab a portion in your hand, roll it into a ball, flatten it, shape the mixture into long ovals, and point the ends. Use a knife to cut them in the middle and fry them in oil on both sides.

SERVE AS A WRAP

Serve as a wrap in a slice of lavash bread.

Top the bread with plenty of sabzi khordan. The colorful bouquet of fresh herbs like parsley, coriander, and mint will perfectly highlight the savory flavors of the potato cakes.

Add a couple of tomato slices, khiyar shoor – pickled cucumbers, and spring onion, and roll up the bread as a wrap. Dollop with spicy ketchup or mayo to taste.

BEFARMAYID!

Susan

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