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
- 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.
Smacznego!
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Enjoy! Smacznego!
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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.
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.
I always add dry majoran – majeranek to my kotlety mielone
Taste so good
I will try that next time <3
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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.