Peel and finely grate the potatoes and onion. Place the grated vegetables in a cheesecloth or clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is crucial for crispy kotlet.

In a large mixing bowl, add the squeezed potatoes and onion, ground beef, egg, turmeric, salt, black pepper, and breadcrumbs. Use your hands to mix gently until all ingredients are well combined. Do not overmix.

Take a portion of the mixture (about 2-3 tablespoons) and form it into a flattened oval patty about 1/2-inch thick. Repeat with the remaining mixture.

Heat the oil in a large skillet over medium heat. When the oil is shimmering, carefully place the patties in the skillet, leaving some space between them. Fry for 5-7 minutes on each side, until they are deep golden brown and cooked through.

Transfer the cooked kotlet to a wire rack or a plate lined with paper towels to drain excess oil. Serve immediately.