Crispy Persian Kotlet & Herbed Yogurt Protein Pitas with Quick Radish Slaw

Pinterest's latest viral trend brings Persian street food into high-protein easy meals. These crispy lamb and potato kotlets are a protein-packed twist on traditional Middle Eastern patties. Served in warm pitas with fresh herbed yogurt and a vibrant radish slaw, they deliver restaurant flavor in just 30 minutes.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1 lb ground lamb (90% lean)
• 1 cup grated russet potato, squeezed dry
• 1 large egg
• 1/4 cup grated yellow onion
• 2 tbsp breadcrumbs
• 1 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 whole wheat pita breads
• 1 cup Greek yogurt (2% fat)
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 2 cups shredded red cabbage
• 4 radishes, thinly sliced
• 1/4 cup chopped cilantro
• 1 tbsp apple cider vinegar
• 1 tsp honey

Instructions

1. Grate potato and onion, then squeeze thoroughly in clean towel to remove excess moisture.
2. In large bowl, combine lamb, potato, onion, egg, breadcrumbs, turmeric, cumin, coriander, cinnamon, salt, and pepper. Mix gently with hands until just combined.
3. Form mixture into 8 oval-shaped patties (kotlets), about 1/2-inch thick.
4. Heat olive oil in large non-stick skillet over medium-high heat. Cook kotlets 4-5 minutes per side until golden brown and internal temperature reaches 160°F.
5. While kotlets cook, mix Greek yogurt with mint, parsley, garlic, and lemon juice for herbed yogurt sauce.
6. Toss shredded cabbage, sliced radishes, cilantro, apple cider vinegar, and honey in bowl for quick slaw.
7. Warm pita breads in dry skillet or toaster until pliable.
8. Assemble pitas: Spread herbed yogurt inside each pita, add 2 kotlets, top with radish slaw.
9. Serve immediately with extra yogurt sauce on the side.
10. Garnish with additional fresh herbs if desired.

Chef's Note

Squeeze the grated potato and onion EXTREMELY well—this prevents the kotlets from becoming gummy and ensures maximum crispiness. Use the back of a spoon to create a pocket in the pita before filling.

Make-Ahead Tips

Kotlet mixture can be prepared and shaped 1 day ahead, covered and refrigerated. Cook just before serving. Herbed yogurt keeps for 3 days refrigerated.

Substitutions

Ground turkey or chicken for lamb, regular yogurt strained for Greek yogurt, lettuce wraps instead of pita for lower carbs.