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Recipe for Persian Beef Kotlet and Potatoes

Persian beef Kotlet and potatoes recipe with warm Middle Eastern flavors developed by the California Culinary Centers for school food service menu planning.

Persian Beef Kotlet

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Yields 56 Servings

This recipe yields 56 servings of Persian Beef Kotlet and Potatoes: 2 patties per serving.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

5 pounds and 8 ounces cooked, frozen beef crumbles (U.S. Department of Agriculture [USDA] food item)
1 quart and 3 cups water
12 ounces dehydrated potato granules
2 pounds as purchased or 4 each medium raw onions, minced
1 tablespoon and 1 teaspoon table salt
1 teaspoon ground black pepper
9 each fresh large whole eggs (USDA food item)
2 pounds and 2 ounces or 2 quarts and ⅓ cup whole wheat bread crumbs
1 tablespoon and 1 teaspoon ground turmeric
Cooking spray

Directions

  1. Thaw beef one to two days in advance in refrigerator. Critical Control Point (CCP): Thaw beef in refrigerator at 41°F or lower.
  2. Boil water pot on stove.
  3. Place hot water and potatoes in large bowl. Whisk together.
  4. Trim and peel onion. Mince onion.
  5. Add beef, onion, salt, pepper, eggs, bread crumbs, and turmeric to potatoes and mix until the consistency is dough-like.
  6. Measure 3⅓ teaspoons or one number 10 scoop of mixture. Form into a small flat patty.
  7. Place parchment paper on one–20¾ inch by 12¾ inch by 1 inch sheet pan.
  8. Spray parchment paper with pan release spray.
  9. Place patties on lined pan.
  10. Lightly spray top of each patty with pan release spray.
  11. Cook for 15 to 20 minutes until golden brown. CCP: Heat patties to at least 165°F for 15 seconds.
  12. Serve immediately 2 patties for each serving or hold for service. CCP: Hold patties at 135°F or higher for service.

Nutritional Analysis

Calories, in K calories: 184.00
Carbohydrates, in grams: 14.50
Protein, in grams: 10.60
Saturated fat, in grams: 2.40
Trans fat, in grams: 0
Total fat, in grams: 6.50
Sodium, in milligrams: 524.00

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 112 Servings

This recipe yields 112 servings of Persian Beef Kotlet and Potatoes: 2 patties per serving.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

11 pounds cooked, frozen beef crumbles (U.S. Department of Agriculture [USDA] food item)
3 quarts and 2 cups water
1 pound and 8 ounces dehydrated potato granules
4 pounds as purchased or 8 each medium raw onions, minced
2 tablespoons and 2 teaspoons table salt
2 teaspoons ground black pepper
18 each fresh large whole eggs (USDA food item)
4 pounds and 4 ounces or 1 gallon and ⅔ cup whole wheat bread crumbs
2 tablespoons and 2 teaspoons ground turmeric
Cooking spray

Directions

  1. Thaw beef one to two days in advance in refrigerator. Critical Control Point (CCP): Thaw beef in refrigerator at 41°F or lower.
  2. Boil water pot on stove.
  3. Place hot water and potatoes in large bowl. Whisk together.
  4. Trim and peel onion. Mince onion.
  5. Add beef, onion, salt, pepper, eggs, bread crumbs, and turmeric to potatoes and mix until the consistency is dough-like.
  6. Measure 3⅓ teaspoons or one number 10 scoop of mixture. Form into a small flat patty.
  7. Place parchment paper on two–20¾ inch by 12¾ inch by 1 inch sheet pans.
  8. Spray parchment paper with pan release spray.
  9. Place patties on lined pans.
  10. Lightly spray top of each patty with pan release spray.
  11. Cook for 15 to 20 minutes until golden brown. CCP: Heat patties to at least 165°F for 15 seconds.
  12. Serve immediately 2 patties for each serving or hold for service. CCP: Hold patties at 135°F or higher for service.

Nutritional Analysis

Calories, in K calories: 184.00
Carbohydrates, in grams: 14.50
Protein, in grams: 10.60
Saturated fat, in grams: 2.40
Trans fat, in grams: 0
Total fat, in grams: 6.50
Sodium, in milligrams: 524.00

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes

Serving Suggestion

  • Yield 56 or yield 112 servings of Persian Beef Kotlet and Potatoes: 2 patties per serving.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1.50 ounce equivalents meat/meat alternative
  • 0.75 ounce equivalent whole grain-rich
  • ⅛ vegetable: ⅛ starchy

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Cooked frozen beef crumbles
  • Large whole fresh eggs

Recipe Roots (Flavor Profile)

  • Middle East

Preparation Time

  • Preparation to serve time: 1 hour for 56 servings and 1 hour 30 minutes for 112 servings.

Critical Control Point (CCP)

  • CCP: Thaw beef in refrigerator at 41°F or lower.
  • CCP: Heat patties to at least 165°F for 15 seconds.
  • CCP: Hold patties at 135°F or higher for service.

Kid Rating

Four-fork kid rating.

Culinary Center

Irvine Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Friday, February 8, 2019
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