1 ¼ pounds ground turkey (93% lean). You may use lean ground beef instead.
1 large potato
1 small onion grated (packed⅓ cup)
1 large egg
1 tsp salt
½ tsp freshly cracked black pepper
⅛ tsp saffron (optional)
⅔ cup Avocado oil for frying
- FOR THE SANDWICH
- Sliced red onions
Sliced ripe but firm tomatoes
- Sliced dill pickles
Fresh parsley sprigs coarsely chopped
Italian ciabatta or French baguettes for sandwiches
- Place the unpeeled potato in a small saucepan and add about 1½ inches of cold water. Bring to a boil, then cover and reduce the heat to low and cook for 30 minutes. The potato will be hard in the center when poked with a fork. Remove the potato from the pan and set aside until cool enough to handle. Peel the potato and grate it into a large bowl.
- Add the rest of the ingredients, with the exception of the vegetable oil, to the bowl. Mix all the ingredients well with a spatula or use your fingers to knead the mixture as you would with bread dough, until the batter resembles a thick batter.
- Use a ¼ measuring cup to scoop the batter. Place the batter in the palm of your hands and form it into a patty.
- Line a large platter with couple of paper towels. Set aside.
- Heat⅔ cup oil in a 12-inch nonstick skillet over medium heat. It should be very hot but not smoking
- Use your hand or a flat spatula to carefully slip the patty into the oil.
- Keep making more patties and adding them to the skillet. Do not overcrowd, leave some room between the patties so you can easily flip them when browned.
- Brown each patty undisturbed on one side for 7-10 minutes. Do not move the patty too soon after you have placed it in hot oil; this will make it stick to the skillet and fall apart. After about 7 minutes you will see the edges starting to brown. Lift the patty slightly on one side, if browned, use the spatula to flip the other side and brown it for another 7-10 minutes. You want the patties to brown uniformly.
- Use the spatula to transfer the browned patties onto the paper towel lined platter to absorb the excess oil.
- For every patty that you remove from the skillet add an uncooked one to prevent the oil from getting too hot and splattering.
- Continue until all the patties are browned.
- Prepare a platter with thinly sliced red onions, dill pickles, tomatoes, and coarsely chopped fresh parsley sprigs. Serve the patties on Italian ciabatta or French baguettes. Top each kotlet with your choice of the toppings.