Ingredients
Equipment
Instructions
- Peel and finely grate the potatoes and onion. Squeeze out as much liquid as possible from both. In a large mixing bowl, combine the drained potatoes and onion with the ground beef, egg, turmeric, salt, and pepper. Mix with your hands until just combined.
- Take about 1/3 cup of the mixture and form it into a 1/2-inch thick oval patty. Place on a parchment-lined plate and repeat with the remaining mixture.
- Heat oil in a large skillet over medium heat. Carefully place the patties in the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes per side, until deep golden brown and cooked through.
- Transfer the cooked kotlets to a wire rack to drain excess oil. Serve immediately while warm.
Notes
For the crispiest kotlet, make sure to squeeze all the moisture from the grated potatoes and onion.
Don't overcrowd the pan when frying; this lowers the oil temperature and can result in soggy kotlets.
Kotlets can be stored in an airtight container in the refrigerator for up to 3 days.
Don't overcrowd the pan when frying; this lowers the oil temperature and can result in soggy kotlets.
Kotlets can be stored in an airtight container in the refrigerator for up to 3 days.
