Persian cutlets are a mix of vegetables and ground meat shaped into flat patties and fried in oil. They’re a great quick-fix for those days when spending hours in the kitchen just isn’t possible.

• 500g (1.1 lbs) minced beef
• 3 large carrots, finely grated and squeezed to remove any moisture
• 2 medium-sized potatoes grated and squeezed to remove any moisture
• 1 onion, finely grated
• 2g (1 tbsp) ground cinnamon
• 60ml (4 tbsp) vegetable oil
• salt and pepper

Using your hands, mix all the ingredients in a large bowl until homogenous.
Shape into small, flat patties and set aside.
Pour the vegetable oil into a non-stick frying pan over a medium heat.
When hot, transfer the patties into the pan and cover.
Flip after 3-4 minutes and fry the other side, this time with the lid off.

I like eating these cutlets with hot flatbreads, chips and some fried tomatoes to embrace some childhood memories. You can also serve them with a side of tomato and cucumber salad or cucumber yoghurt.