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/.

Polish Kotlety Mielone served on a plate

Ingredients

  • 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.

Polish Kotlety Mielone served with kopytka and cucumber

Enjoy! Smacznego!

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