Vegan Persian Kotlet Patties

Prepare eggs (2 flax) by combining ground flax (2 tbsp) with water (6 tbsp) and letting it sit for minutes (5) until thickened. Start 5m timer

Par-boil the potatoes (2) in salted boiling water until fork-tender but not fully cooked. Allow to cool, then peel and grate the potatoes into a large bowl. Grate onion (1 small), squeeze out all excess water, and add the grated onion to the potatoes.

Drain chickpeas (1 can) and mash them with a potato masher or a fork. Add the mashed chickpeas to the bowl with the potato and onion.

To the bowl, add the eggs (2 flax), chickpea flour (0.25 cup), fresh parsley (1 handful), turmeric (1 tsp), [salt] and [black pepper]. Mash and mix all ingredients together using your hands until a cohesive batter is formed.

Place breadcrumbs (0.75 cup) in a shallow bowl. Take approximately tbsp (2) of the patty mixture, gently shape it into an oval patty, and coat it evenly with the breadcrumbs. Repeat this process until all the batter is used.

Heat vegetable oil (0.25 cup) in a skillet over medium heat. Gently place a few coated patties into the pan at a time. Pan-fry them for a few minutes on each side until they are golden brown and crispy. Use a spatula to flip them carefully to maintain their shape. Once cooked, place them on paper towels to remove excess oil. Repeat until all patties are fried.

Serve the kotlet patties hot or cold. Traditionally, they are served with [bread], [pickles], [tomatoes], [fries] and a side of [vegan plant yogurt sauce] for a delicious sandwich or meal.