Classics · Russian

Russian
Meat Patties (Kotlety)

Russian Meat Patties (Kotlety)
Time
35'
+ 0h 15' chilling
Diff.
easy
Kcal
480
/ serving
Servings
4
Gather 10 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Soak the bread

100 g
120 ml

Cut stale white bread (no crust) (100 g) into chunks and pour milk (120 ml) over it. Leave for 10 minutes until fully soft.

Tip
Milk-soaked bread is the secret to juicy patties — it binds the meat and locks moisture inside.
Step 02 of 08

Chop the onion

1 szt

Peel onion (1 szt) and chop very finely. The finer the better — larger chunks will fall out during frying.

Step 03 of 08

Mix the meat

600 g
100 g
1 szt
1 szt
1 łyżeczka
0,5 łyżeczka

Squeeze excess milk from stale white bread (no crust) (100 g) (it should be damp, not wet) and put it in a bowl. Add mixed ground meat (pork & beef) (600 g), onion (1 szt), egg (1 szt), salt (1 łyżeczka) and ground black pepper (0,5 łyżeczka). Knead by hand for 3-4 minutes until smooth and slightly sticky.

Tip
Thorough mixing keeps the patties together so they don't crack in the pan. The mixture should pull at your hand.
Step 04 of 08

Chill the mixture

Cover the bowl and refrigerate for 15 minutes. Cold mixture holds its shape better and is easier to form.

Step 05 of 08

Form the patties

4 łyżka

Wet your hands and shape oval patties the size of your palm, about 2 cm thick. You should get 8 patties. Roll each in breadcrumbs (4 łyżka), pressing lightly.

Tip
Wet hands stop the meat from sticking. Breadcrumbs form a crisp crust that keeps the juices inside.
Step 06 of 08

Heat the pan

4 łyżka
30 g

In a 28 cm cm pan, heat rapeseed oil (4 łyżka) with butter (30 g) over medium heat. The fat is ready when the butter stops foaming.

Tip
Oil alone lacks flavour, butter alone will burn. The mix gives flavour and handles higher heat.
Step 07 of 08

Fry the patties

Place the patties on the pan with space between them. Fry 5-6 minutes on each side over medium heat until deeply browned. Turn only once.

Warning
Flipping too often stops them from browning and they'll release their juices. If they don't all fit, fry in batches.
Step 08 of 08

Rest before serving

Transfer the patties to a plate and wait 2-3 minutes. The juices will redistribute through the meat. Serve with mashed potatoes and dill.

Russian Meat Patties (Kotlety)
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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