Sundevicheh Kotlet Recipe (with Video)

1. Place potato in a saucepan. Cover in cold water. Cover with the lid, bring to a boil over high heat, then turn heat to low and simmer for 20 minutes.
2. Grate an onion into paper towel or cheesecloth. Squeeze as much of the juice out as possible. Additionally grate carrot and the parboiled potato. Finely chop a handful of parsley.
3. To a mixing bowl, add ground beef, grated onion, carrot, and parboiled potato, along with the chopped parsley. Season with salt, cumin, turmeric, coriander, and black pepper, then add a whole egg and an egg yolk. Thoroughly mix until homogeneous and combined. Let sit in the fridge for at least 30 min before cooking.
4. In the meantime, prepare saffron mayo. Grind saffron then add a tbsp and stir to combine. Add to a cup of mayo along with dijon mustard and stir to combine. Set aside.
5. Once ready to cook the kotlet, take meat out of the fridge and shape into 1/2 inch ovals roughly the 3 inches long. Once finished shaping the kotlet, add breadcrumbs to a plate. Coat each kotlet in breadcrumbs, shaking off the excess. Press lightly to ensure the breadcrumbs stick but make sure to not flatten it.
6. To a wide pan, add about 1/3-1/2 inch of oil. Heat to about 375ºF and fry until golden brown on each side–the inside should be thoroughly cooked but still juicy. Drain on a wire rack or paper towels and hit with a little pinch of salt immediately so that the salt sticks.
7. Build the sandwich–toast desired size of baguette, spread saffron mayo on both sides, and light squeeze of ketchup on both sides. Layer lettuce, tomato, pickles, and onions, followed by the kotlet.