ReceptnaptárPolish minced meat patties with potatoes (kotlet mielony)
Kotlet mielony is the Polish counterpart of Hungarian fasírt and a fixture of home-cooked lunches: mixed minced meat, soaked bread roll and onion, coated in breadcrumbs and fried. With buttery dill potatoes and a little cabbage salad it makes a complete lunch. It is cheap and quick, and leftovers are delicious cold with bread the next day.
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Ingredients
Method
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- Soak the bread roll in milk, then squeeze it out.
- Mix the mince with the soaked roll, the egg, the chopped onion, salt and pepper.
- If the mixture is too loose, firm it up with a few breadcrumbs.
- With wet hands, shape 8 equal flat patties.
- Coat both sides thinly in breadcrumbs.
- Heat oil in a frying pan over medium heat.
- Fry the patties for 4-5 minutes per side until nicely browned on both sides and cooked through.
- Meanwhile, peel and dice the potatoes, boil them in salted water until tender and drain.
- Serve the patties with the potatoes tossed in butter and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not leave out the bread roll, because it keeps the meat moist and makes the patties softer than breadcrumbs alone would.
- Shape them with wet hands, so that the mixture does not stick to your fingers and the surface of the patties is smoother.
- Flatten them to an even thickness, so that they cook through at the same time and none burns while another is still cooking.
Frequently asked questions
What is the difference between Hungarian fasírt and kotlet mielony?
The Polish version is made with mixed meat and gently seasoned, while Hungarian fasírt is more highly spiced and often garlicky.
What should I serve them with?
Buttery dill potatoes with sauerkraut or beetroot salad, as is the custom in Poland. Tomato sauce or mushroom sauce also suits them well.
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More polish ideas
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- Hunter's stew (bigos)
- Pierogi with potato and curd cheese filling
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- Polish-style pork goulash
- Beef roulades with buckwheat (zrazy)
- Spiced tripe soup (flaki)
- Silesian dumplings with stew gravy and cucumber salad
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