Name: Persian Kotlet (Potato and Chickpea Patties) with Greek Yogurt Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Persian
Ingredients: 2 large potatoes; 1 small onion; 1 can chickpeas (240g net); Handful fresh parsley; 2 eggs; ¼ cup chickpea flour; ¾ cup breadcrumbs; 1 teaspoon turmeric; Salt and black pepper, to taste; ¼ – ⅓ cup oil for frying; Greek yogurt sauce

Jump to Recipe· 3.9 from 41 reviews

If you are searching for a comforting, flavorful, and slightly crispy treat, look no further than this Persian Kotlet (Potato and Chickpea Patties) with Greek Yogurt Sauce Recipe. These little patties combine the earthiness of chickpeas with fluffy potatoes and bright notes from fresh herbs and turmeric. The golden crust and creamy Greek yogurt sauce alongside transform simple ingredients into a truly memorable dish that’s perfect for any occasion, whether as a snack, appetizer, or light meal.

Ingredients You’ll Need

The first part of the image shows a close-up of a woman's hand holding a whole white onion, grating it on a shiny metal box grater positioned on a wooden cutting board. The second part shows a white bowl with light blue pattern around the edges, filled with a mixed raw batter containing two raw eggs yolks on the left side, light brown crumbled pieces, some white powdery ingredients in the center, and green herbs sprinkled on top. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Persian Kotlet recipe plays a key role in creating its unique texture and vibrant flavor. These essentials are straightforward but work beautifully together to deliver that satisfying balance of soft insides and crispy exteriors.

2 large potatoes: Boiled and mashed, they provide the soft, fluffy base that binds everything together.
1 small onion: Finely chopped, it adds aromatic sweetness and a touch of bite.
1 can chickpeas (240g net): Mashed chickpeas introduce a hearty, nutty texture that pairs perfectly with potatoes.
2 eggs: These act as a natural binder, helping the patties hold their shape during frying.
¼ cup flour (chickpea flour preferred): A gluten-free choice that adds structure without weighing the patties down.
¾ cup breadcrumbs: A golden coating that crisps up beautifully when fried.
1 teaspoon turmeric: Infuses a warm color and gentle earthiness that elevates the flavor.
Handful fresh parsley: Chopped parsley brings a burst of freshness and color.
¼ – ⅓ cup oil for frying: Use a neutral oil to achieve a perfectly crispy crust.
Salt and black pepper: Essential seasonings to enhance all the natural flavors.
Greek yogurt sauce: Served on the side for a creamy, tangy complement.

How to Make Persian Kotlet (Potato and Chickpea Patties) with Greek Yogurt Sauce Recipe

Step 1: Prepare the Vegetables and Chickpeas

Start by boiling the potatoes until tender and then mashing them smoothly. Meanwhile, finely chop the onion and drain the chickpeas. Mash the chickpeas roughly so you retain some texture, which balances wonderfully with the softness of the potatoes.

Step 2: Mix the Ingredients

In a large bowl, combine the mashed potatoes, mashed chickpeas, chopped onions, and fresh parsley. Add the eggs, turmeric, salt, and pepper, mixing well. Then stir in the chickpea flour to help bind the mixture, creating a dough-like consistency that’s easy to shape but not too sticky.

Step 3: Shape and Coat the Patties

Divide the mixture into equal portions and form each into a small oval or round patty. Press each patty into the breadcrumbs, coating both sides evenly to ensure a crispy finish when fried.

Step 4: Fry to Golden Perfection

Heat the oil in a frying pan over medium heat. Carefully place the patties in the hot oil and fry until golden brown and crisp on both sides, about 3-4 minutes per side. Remove and let them drain on paper towels to absorb excess oil.

How to Serve Persian Kotlet (Potato and Chickpea Patties) with Greek Yogurt Sauce Recipe

A woman's hand wearing a white glove holds a round, flat, yellow mixture with green herbs inside it, above a white bowl with blue patterns filled with the same yellow mixture on a white marbled surface. Below, a white plate sits on the same white marbled surface, holding eight oval-shaped pieces covered in a light crumbed coating, arranged in a loose circle. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or finely chopped mint makes a lovely garnish that adds a burst of color and a hint of herbal brightness, perfectly complementing the earthiness of the kotlets.

Side Dishes

Serve with a fresh salad of tomatoes and cucumbers or some pickled vegetables to add acidity and balance. Light flatbread or warm pita bread can also be great accompaniments to round out the meal.

Creative Ways to Present

For a visually stunning presentation, place the kotlets atop a bed of vibrant greens or drizzle some of the Greek yogurt sauce artistically around them. You might even transform these patties into slider buns with crisp lettuce and a dollop of sauce for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover Persian Kotlet can be stored in an airtight container in the refrigerator for up to 3 days. They remain delicious but are best enjoyed fresh for that signature crispy exterior.

Freezing

You can freeze the uncooked patties by arranging them on a parchment-lined tray and transferring them to the freezer once firm. After they’re frozen solid, place the patties in a freezer bag for up to 2 months. This way, you can fry them straight from frozen whenever a craving hits.

Reheating

To reheat, bake the patties in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispness. Avoid microwaving as it tends to make them soggy. A quick pan fry to crisp up is another excellent option.

FAQs

Can I make Persian Kotlet (Potato and Chickpea Patties) with Greek Yogurt Sauce Recipe vegan?

Absolutely! Simply replace the eggs with a flaxseed or chia seed egg substitute and use dairy-free yogurt for the sauce to maintain the same taste and texture.

What type of potatoes work best in this recipe?

Starchy potatoes like Russets or Yukon Gold work best because they mash up easily and help create that fluffy, binding texture that’s critical for perfect kotlets.

Is chickpea flour necessary or can I use regular flour?

While chickpea flour adds a nice nutty flavor and keeps the patties gluten-free, you can substitute with all-purpose flour if needed without drastically changing the outcome.

How spicy is the Persian Kotlet (Potato and Chickpea Patties) with Greek Yogurt Sauce Recipe?

This recipe is mild and focused on rich, warm spices like turmeric rather than heat, making it suitable for all palates, including kids and those sensitive to spice.

Can I bake the kotlets instead of frying?

Yes, baking is a healthier alternative! Place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway, until golden and crisp.

Final Thoughts

There is something truly satisfying about making and sharing this Persian Kotlet (Potato and Chickpea Patties) with Greek Yogurt Sauce Recipe. From the tender, flavorful patties to the bright, cooling sauce, every bite feels like a warm hug from a close friend. Give this recipe a try—you’ll soon find it becoming one of your go-to dishes for easy, delicious homemade comfort food.