🌍 Eastern European recipesDinner
Kotlety
By Groceree
Also known as Kotleti · Russian Meat Patties
Russian and Ukrainian minced meat patties made juicy with milk-soaked bread and grated onion, crumbed and fried in butter and oil. Traditionally eaten with mashed potato or buckwheat.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
Ingredients
pork mince350 g
beef mince350 g
white bread2 slices
milk100 ml
onions1
garlic cloves2
eggs1
dill2 tbsp
breadcrumbs80 g
butter40 g
vegetable oil2 tbsp
salt1½ tsp
black pepper1 tsp
pickled cucumbers (optional)4
Instructions
- 01
Cut the crusts off the and soak it in the until it falls apart, then mash it.
- 02
Grate the , crush the and chop the . Mix the and with the soaked , the and all its juice, the , the , the , the and the , freshly ground.
- 03
Beat it hard with your hand for 2 minutes, or throw it against the side of the bowl several times. This makes kotlety tender and helps them hold together.
- 04
If it feels dry, add a splash of cold water. The mixture should be soft and a little sticky.
- 05
With wet hands, shape into 8 ovals about 2 cm thick and roll them in the .
- 06
Fry in the and over medium heat for 4 to 5 minutes a side, until deep gold.
- 07
Cover the pan and give them 3 more minutes on low heat, until the middles are cooked through: no pink left inside and the juices run clear (75°C in the centre).
- 08
Serve hot, with the on the side.
Notes
- Grate the onion rather than chopping it. The juice goes into the meat and is a big part of why kotlety are so juicy.
- Milk-soaked bread, not dry breadcrumbs, inside. It holds moisture through the frying.
- Covering the pan for the last few minutes steams the centres through without burning the crust.
- In Russia and Ukraine kotlety usually come with mashed potato or buckwheat on the side.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 38 g
- Carbs
- 28 g
- Fat
- 47 g
Estimated from the ingredients.
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