Kotlets with herb salad recipe
 Kotlets are Iranian patties made with potato, beef mince and breadcrumbs. They are delicious warm, but can be eaten cold as part of a packed lunch or picnic. 750g/1lb 10oz potatoes, ideally Desiree, unpeeled and washed2 free-range eggs400g/14oz beef mince1 onion, grated1 tsp ground turmeric1 tsp ground cumingood grating fresh nutmeg½ tsp ground cinnamon vegetable oil, for shallow frying50g/1¾oz plain flour100g/3½oz sesame seeds salt and freshly ground black pepper 750g/1lb 10oz potatoes, ideally Desiree, unpeeled and washed 2 free-range eggs 400g/14oz beef mince 1 onion, grated 1 tsp ground turmeric 1 tsp ground cumin good grating fresh nutmeg ½ tsp ground cinnamon vegetable oil, for shallow frying 50g/1¾oz plain flour 100g/3½oz sesame seeds salt and freshly ground black pepper 15g/½oz fresh basil, leaves picked25g/1oz fresh parsley, leaves picked15g/½oz fresh mint, leaves picked 4 tomatoes, deseeded and roughly chopped175g/6oz gherkins, chopped ½ cucumber, deseeded and sliced ½ lemon, juice only4 tbsp extra virgin olive oil 15g/½oz fresh basil, leaves picked 25g/1oz fresh parsley, leaves picked 15g/½oz fresh mint, leaves picked 4 tomatoes, deseeded and roughly chopped 175g/6oz gherkins, chopped ½ cucumber, deseeded and sliced ½ lemon, juice only 4 tbsp extra virgin olive oil Method Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife.Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands.Divide the mixture into 20 balls, then flatten and shape each one into a teardrop. Heat the oil in a large frying pan over a medium heat. Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper. To make the salad, mix all the ingredients together. Serve alongside the kotlets. Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife. Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife. Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands. Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands. Divide the mixture into 20 balls, then flatten and shape each one into a teardrop. Divide the mixture into 20 balls, then flatten and shape each one into a teardrop. Heat the oil in a large frying pan over a medium heat. Heat the oil in a large frying pan over a medium heat. Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper. Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper. To make the salad, mix all the ingredients together. Serve alongside the kotlets. To make the salad, mix all the ingredients together. Serve alongside the kotlets.