Gluten Free Persian Beef Kotlet and Potatoes (26 servings)

2 1/2 pounds frozen ground beef, cooked

15 oz. water

5 1/2 ounces Mashed Potato flakes

1 pound onions, minced

4 whole eggs, large

2 cups quick oats or gluten free bread crumbs

1/2 Tablespoon table salt

1/2 teaspoon ground black pepper

1 Tablespoon ground turmeric

1 1/2 teaspoons ground cumin

1/2 tsp Bay leaf, crushed

1/2 tsp chili powder

1/2 tsp ground coriander

1/2 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp paprika

cooking spray

Thaw beef one to two days in advance in refrigerator.

Boil water pot on stove.

Place hot water and potatoes in large bowl. Whisk together.

Trim and peel onion. Mince onion.

Add beef, onion, eggs, oats or bread crumbs, and seasonings to potatoes and mix until the consistency is dough-like.

Measure 1 rounded Tablespoon of mixture. Form into a small flat patty.

Place parchment paper on one sheet pan.

Spray parchment paper with pan release spray.

Place patties on lined pan.

Lightly spray top of each patty with pan release spray.

Cook for 15 to 20 minutes until golden brown.

Serve immediately 2 patties for each serving