Minced Meat Cutlets
Polish Kotlety Mielone could be called meat balls, but in Poland we make them more oval and flat compared to a ball:) Some may call them Polish hamburgers, but we usually made them with pork while I associate hamburgers mainly with beef.
In Polish cuisine they are a staple for family dinner, specially with children. I sometimes add shredded carrot to them, so that my kids ate more vegetables;)
For more Polish main courses check the link: http://cookinpolish.com/category/recipes/main-courses/.
Ingredients
- 0,75 kg/1,7 lb minced meat (turkey/ pork)
- medium onion
- egg
- parsley
- small bun
- milk to soak the bun
- salt, pepper
- breadcrumbs for tossing
- oil for frying
Here is a short video on how I make Kotlety Mielone:
Mix meat with an egg, chopped onion and chopped parsley. Sprinkle with salt and pepper. Place a bun (in Polish: kajzerka. Use breadcrumbs if you don’t have any) in milk until it’s wet. Squeeze the excess milk and combine with ground meat. Mix everything thoroughly for 2 minutes, use your hands for it.
Form cutlets, toss in breadcrumbs and fry for 3-5 minutes on each side depending on the cutlets thickness. Serve Polish Kotlety Mielone with mashed potatoes and a salad.
Smacznego!
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Enjoy! Smacznego!
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!
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Really good flavor and they are moist, not at all dry!
Thanks!!
What kind of oil do I use to fry with?
I use Polish rapeseed oil. You can use oil neutral in taste.
Yummy we had these slm the time in my home growing up. At times I can remember having them over a pasta (rotini, penne etc) with mushroom gravy (cream of mushroom soup ) Mom had 7 kids to feed so short cuts were taken. These were delish. I now make the same for my family.
The recipe calls for minced meat but when you talk about adding the milked-soaked bread to the mixture, you say ground meat. Minced meat and ground meat are not the same.
Aww, I thought it’s the same. I mean meat that you ground through the grinder.
You’re correct. They are the same. It is an Americanism to say grind, and UK English says mince.
Thank you!
I always add dry majoran – majeranek to my kotlety mielone
Taste so good
I will try that next time <3
I make it the same way except that I add a diced onion to the mix.
I always use oats in place a bun
I do sometimes too! Great tip!
Love this, Thanks for the recipe !
I am going to make this for sure. My family will love it. Thank you!
My mom made these with ground pork . She always breaded them in cracker crumbs before frying .
I thought that the kotlet was coated with breadcrumbs and then knife was used to make hashmarks across the top . That is how I recall Babcia made them. So delicious.
Is the onion cooked or added raw?
I prefer onion sauteed, but when I don’t have time I add raw.
Cebula surowa dodaje wiecej smaku kotletom aczkolwiek ja daje i smazona i surowa .
I use raw onion that I grate on a cheese grater on the large hole . They mix in better and adding them in raw will add moisture, and when you fry the patties up you don’t have big chunks of onion or burnt onions by the time the patties are done cooking
What is the cabbage salad in the photo? Is there a recipe? Thanks!
Hey! It’s a simple cabbage salad with dill, dressing is just salt, oil and lemon juice.