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
- 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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