Polish Kotlety Mielone

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/.


  • 0,75 kg/1,7 lb minced meat (turkey/ pork)
  • medium onion
  • egg
  • parsley
  • small bun
  • milk to soak the bun
  • salt, pepper
  • oil for frying

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 and fry for 3-5 minutes on each side depending on the cutlets thickness. Serve Polish Kotlety Mielone with mashed potatoes and a salad.


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Enjoy! Smacznego!

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22 thoughts on “Polish Kotlety Mielone”

  1. Pingback: Polish Spring Menu - CookINPolish - Traditional Recipes

  2. 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.

  3. Pingback: Stewed Young Cabbage - CookINPolish - Polish Food Recipes

  4. Caroline Wallet

    My mom made these with ground pork . She always breaded them in cracker crumbs before frying .

  5. 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.

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