Kotlety (Russian Meat Patties)

🧂 Ingredients

• 500 g Ground pork and beef mixture(A 50/50 mix is traditional and provides great flavor and texture.)
• 2 slices White bread(Stale or day-old bread works best. Avoid crusts if preferred.)
• 100 ml Milk(Or water, for soaking the bread.)
• 1 medium Yellow onion(Finely grated or minced for best integration.)
• 1 Large egg(Acts as a binder.)
• 1 teaspoon Salt(Or to taste.)
• 0.5 teaspoon Black pepper(Freshly ground, or to taste.)
• for coating All-purpose flour or breadcrumbs(For dredging the patties.)
• 2-3 tablespoons Vegetable oil or butter(For pan-frying.)

👨‍🍳 Instructions

1. 1

   Prepare the bread: Tear the bread slices into pieces and place them in a small bowl. Pour the milk (or water) over the bread and let it soak for about 5-10 minutes until softened. Squeeze out any excess liquid gently.

   ⏱️ 10 minutes
2. 2

   Prepare the aromatics: Finely mince the onion or grate it using a box grater. If grating, squeeze out some of the excess juice.

   ⏱️ 5 minutes
3. 3

   Make the meat mixture: In a large bowl, combine the ground pork and beef, the squeezed-out soaked bread, the minced or grated onion, and the egg. Season with salt and black pepper. Mix everything together thoroughly with your hands until well combined. Be careful not to overmix, which can make the kotlety tough.

   ⏱️ 10 minutes
4. 4

   Form the kotlety: Lightly flour your hands to prevent sticking. Take about 2-3 tablespoons of the meat mixture and shape it into an oval or slightly flattened round patty, about 1.5 cm (0.6 inches) thick. Repeat with the remaining mixture.

   ⏱️ 10 minutes
5. 5

   Coat the kotlety: Place the flour or breadcrumbs on a shallow plate or in a wide bowl. Gently press each formed patty into the coating, ensuring it's evenly covered on all sides. Shake off any excess.

   ⏱️ 5 minutes
6. 6

   Pan-fry the kotlety: Heat the vegetable oil or butter in a large skillet over medium heat (around 180°C / 350°F). Once the oil is shimmering, carefully place the coated kotlety in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 71°C (160°F).

   ⏱️ 10-15 minutes
7. 7

   Serve: Remove the cooked kotlety from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve hot.

   ⏱️ N/A

💡 Pro Tips

• ✓The soaked bread is key to achieving the signature soft and juicy texture of kotlety.
• ✓Finely grating the onion ensures it integrates seamlessly into the meat mixture without large chunks.
• ✓Don't overcrowd the pan when frying; this allows the kotlety to brown properly rather than steam.
• ✓Serve with classic Russian side dishes like mashed potatoes, buckwheat (kasha), or a fresh salad.

🔄 Variations

• Use ground chicken or turkey for lighter kotlety.
• Add finely chopped fresh dill or parsley to the meat mixture for extra flavor.
• Incorporate a small piece of cheese into the center of the patty before coating and frying.

🥗 Nutrition

Per serving