Polish Minced Meat Cutlets {Kotlety Mielone}

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Polish Minced Meat Cutlets {Kotlety Mielone}

Minced Meat Cutlets – Kotlety mielone [coht-let-y mye-loh-neh] are a Polish staple. I’m willing to bet a paycheck on the fact, that there is not ONE Polish family that doesn’t cook and eat them regularly. Mixture of minced meat, readily available, quick to prepare, makes it a favorite if you’re looking for a dinner that’s ready in no time, favored by the kids and is not heavy on the wallet.

Meat mixture depends on preference, pork and beef is typical. You can purchase packaged mixture, no mincing needed. Some people like veal or chicken, or a mixture of the two, no wrong way to go here. Here in the US, we can buy a mixture called “meatloaf mix”, that consist of pork, beef and veal. Perfect.

Patties are savory, soft and mild tasting. Unlike meatballs {pulpety}, they’re pan-fried, not stewed.

Polish Meat Patties {Kotlety Mielone}

Polish Minced Meat Cutlets {Kotlety Mielone}

  • Yields: 10 cutlets
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 carrot
  • ½ an onion
  • 2 tbsp of butter
  • About 1 lb / 500 g of ground meat mixture (pork & beef, beef & veal, or beef & turkey)
  • 1 tbsp of chopped parsley
  • ½ tsp of salt
  • ¼ tsp of ground pepper
  • 1 egg
  • 2 tbsp of bread crumbs
  • Oil for frying

Instructions

  1. Wash and peel the carrot, slice and boil until soft (or if you have one leftover from Sunday "rosół", use that; just mash with a fork). When carrot is soft, mash with a fork and set aside.

  2. Dice onion and sauté in butter until golden brown.

  3. Place all ingredients (including carrot and sautéed onion) in a mixing bowl and mix until combined.

  4. When ready to form meat patties, wet your hands (so meat won't stick) and grab even amounts of meat and roll into a ball (I like to use a ⅓ cup ice-cream scoop for this, but that's quite small for most, so consider making them larger). Once a ball is formed, flatten the ball to create a patty.

  5. Heat a couple of tablespoons of grease in a frying pan and place patties in the pan.

  6. Brown over medium heat for about 5 minutes each side, or until cooked through.

  7. Serve hot, accompanied by a steaming pile of potatoes garnished with dill, and a favorite fresh salad.

Notes

Leftover patties can be sliced and served on bread, as a sandwich topping for breakfast or lunch.

Serve with a side of boiled potatoes garnished with a bit of butter and parsley, and a side of a favorite Polish salad.

Enjoy and smacznego!

Anna

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6 Comments

  1. Ania, this is really tasty!
    Served it with mizeria and potatoes. Putting it in permanent rotation!

  2. I made these last night for my husband and guest and was thrown back to my childhood with my first bite. I need to work on my technique – made mine to large and too dense (I think I mixed too firmly), the texture wasn’t like Babcia’s – but the taste was almost identical.

  3. My Babcia lived with us when I was a kid, and these were a family favorite. Are they sometimes rolled in breadcrumbs before frying them? I seem to remember Babcia putting a very light coating of breadcrumbs on hers. Anyway, I will be making yours tonight!

    P.S. You will probably get tired of hearing from me, but I recently discovered your wonderful recipes and I’m trying to recreate some of my Babcia’s amazing dishes.

  4. My grandma made these to go with kielbasa. She did all the steps you did, then put them in a large deep enamel roasting pan with lots of onions and butter, and baked them till the onions were golden brown

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