Kotlet-e Bāzārī-ye Shīrāzī [Market-style Potato Patties | vegan option]

Market-style Potato Patties from Shiraz | vegan option

Origin: Regional Specialty (Historical Capitals)

🍳 From the Test Kitchen > This recipe is a work in progress. While the foundation is solid, the exact ingredient ratios and timing haven't passed my final quality checks just yet. I’m sharing this early draft exclusively with subscribers so you can see what I'm working on. Feel free to experiment, adjust to your own taste, and add comments at the bottom of the recipe!

When I mentioned this dish from Shiraz’s Vakil Bazaar to my Shirazi in-laws, they insisted it didn’t exist; to them, kotlet always meant meat. After checking with family back home, they laughed and admitted that bazaar vendors skip the meat to save money, kneading a cooked wheat-flour roux into mashed potatoes to mimic its chew while still selling the dish as kotlet. Seasoned with grated onion, turmeric, and saffron, then fried until crisp, it’s a clever market classic I’m glad I found.

Serves: 4 (12 patties)
Preparation time: 20 minutes
Cooking time: 40 minutes
Chilling time: 30 minutes