Kotlets

This is the Iranian food that I've made a couple of the times at the house.  They are the oval-shaped fried pieces of deliciousness.  Recipe as follows:

Ingredients

1 lb ground beef
1.5 lb potatoes, yellow, yukon
4 eggs
2 tsp salt
1 tsp turmeric
0.5 tsp pepper
Oil (olive preferred)
Flour

Instructions

Peel the potatoes, cut into quarters, and boil then in a pot in which you can mash them until they are soft enough that a knife sticks through them easily.  Drain them and mash them (with a ricer, if you have one available - it makes it much easier) until they are very well mashed - you don't want any big chunks, and as few little chunks as possible.

Mix the ground beef, eggs, salt, turmeric, and pepper together in a separate bowl until uniform.  Add the now-mashed potatoes, and mix all together until everything is of one consistency.

Put a fair bit of oil in a frying pan (at least a centimetre of oil, perhaps more - you are basically going to be deep frying these one side at a time) and turn the heat on.  Make smallish-flatish-ovals out of the potatoe-meat mixture.  You can vary the size as you like, but I usually make them somewhat smaller than my palm.  Play around with what you like.  You probably want them ~1.5 centimetres thick (although, that's just a rough estimate).  Bread with flour.  Place in the frying pan with the oil that has now heated up.  You can, and should, fill up the frying pan with these.  Watch the side that is in the oil; once one side is done, you will need to turn it over to fry the other side.  

It's hard for me to describe how to know when one side is done frying.  I know when they're done because I've seen my dad make them and have eaten them a lot and know how brown they should get, but that doesn't particularly help you.  The kotlets will get brown as they fry.  You want them pretty brown, but not charred.  If in doubt, cook a bit longer than you'd like - you'll soon find out if it's too cooked, as things will taste a bit charred, but they still taste pretty good, and you can easily adjust from there.

So yeah, fry on both sides, then take them out of the oil.  As you take kotlets out of the oil, add new ones in, so that you have approximately the same number in the pan and all times (so that the oil does not heat up too fast).  Add more oil as necessary.  When you take the kotelts out, let them sit on a cooling rack for a bit, or at least between some paper towels to get some of the oil off.  

Enjoy!