Using a box grater, finely grate the peeled potato and the onion. Place the grated mixture in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Discard the liquid.

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

Take about 2-3 tablespoons of the mixture and form it into a flattened oval patty, about 1/2 inch thick, in the palm of your hand. Repeat with the remaining mixture to form about 12 patties.

Pour the neutral oil into a large skillet, enough to have about a 1/4-inch layer. Heat over medium heat. Once the oil is shimmering, carefully place the patties in the skillet, leaving some space between them. Fry in batches if necessary.

Fry for 4-6 minutes on the first side, until a deep golden-brown crust forms. Flip carefully and fry for another 4-5 minutes on the other side, until cooked through.

Remove the cooked kotlet from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve warm or at room temperature.