Kotlet-e Bāzārī-ye Shīrāzī [Market-style Potato Patties | vegan option]

Market-style Potato Patties from Shiraz | vegan option

Origin: Regional Specialty (Historical Capitals)

🍳 From the Test Kitchen > This recipe is a work in progress. While the foundation is solid, the exact ingredient ratios and timing haven't passed my final quality checks just yet. I’m sharing this early draft exclusively with subscribers so you can see what I'm working on. Feel free to experiment, adjust to your own taste, and add comments at the bottom of the recipe!

While simple potato-based kotlet is a widespread homestyle staple across Iran, this specific "market-style" patty is a fiercely guarded specialty of Shiraz. Unlike the classic meat-based version, this recipe is made entirely with potatoes. What makes it unique is its firm, dense texture, which comes from using a simple cooked flour paste to hold everything together rather than relying heavily on eggs. When I first mentioned this dish to my immigrant in-laws, who are from Shiraz, they swore it didn’t exist: kotlet must have meat. After a little digging amongst relatives back home, they finally acknowledged it, though a bit derisively: their relatives claim that meat is expensive, so sneaky vendors in the market leave it out and still sell it as kotlet. Whatever the real story, I’m happy I stumbled upon it.

Serves: 4 (makes about 12 patties)
Preparation time: 20 minutes (plus 30 minutes chilling time)
Cooking time: 40 minutes