Persian-Style Beef and Potato Patties

Put the potatoes in a pot, cover with water, add a pinch of salt, and cook until tender, 20–25 minutes; drain and let the potatoes cool so they can be peeled.

Grate the onion on a fine grater and squeeze out the excess juice slightly. Peel the cooled potatoes and grate them into the same bowl.

Add the ground beef, egg, turmeric, salt, and black pepper. Knead with your hands for 3–4 minutes until the mixture becomes smooth and sticky.

Pinch off portions of about 2 tablespoons each, roll into balls, and flatten with your palms into thin oval patties about 1 cm thick. Arrange them on a plate.

Pour vegetable oil into a wide skillet to a depth of about 1 cm and heat over medium heat; a small piece of the meat mixture should sizzle immediately when dropped in.

Fry the patties in batches, without overcrowding the skillet, for 3–4 minutes per side until deep golden brown and cooked through. Add more oil as needed.

Transfer the cooked patties to a paper towel to drain excess oil, and serve hot or warm with tomato slices, fresh herbs, and bread.