Kotleti Recipes

EASTERN EUROPEAN KOTLETY

Steps:

• Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
• Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

POLISH HAMBURGERS (MIELONE KOTLETY)

Steps:

• Gather the ingredients.
• In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt, and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons of bread crumbs .
• Divide meat mixture into 4 to 6 portions and form each into a round or oval hamburger shape.
• Lightly coat a skillet with cooking spray and very slowly fry the patties thoroughly until done.
• Serve as you would a hamburger or Salisbury steak.

KOTLETY (RUSSIAN/UKRAINIAN MEAT PATTIES)

Steps:

• Add beef and pork to a large mixing bowl.
• Place bread in small bowl and pour milk or water on top and let bread soak for 2-3 minutes. After time is up, mash up bread and milk with fingers until it's all wet and smashed up into a thick paste.
• Mix garlic, paprika, salt and pepper together in a small ramekin.
• Add bread mixture, grated onion, eggs and spices large mixing bowl with meat.
• Mix meat mixture well (fingers work best) until fully combined.
• Preheat your cooking device: cast iron skillet or griddle to Medium/ Medium low and once warm add enough oil just to coat bottom. (If using panini press preheat it now) I do like to use a cast iron skillet sometimes to make these as well, but you need to watch the heat on the cast iron more closely to not burn the kotlety.
• Form patties with meat mixture, I use a 1/4 cup measuring cup and make them about 1" thick (round or oval, your preference)

UKRAINIAN KOTLETI (PORK PATTIES)

Steps:

• Add all of the ingredients for the patties into a mixing bowl. Grate onion on the smallest side of the protruding holes on the grater.
• Shape patties into oval like shapes. (If you work with wet hands, the meat will not stick to hands as they are shaped.)
• Add the ½ cup bread crumbs to a large bowl. Once patties are shaped, coat the patties in the bread crumbs.
• Cover the bottom of a large skillet or pan with oil. Once oil is hot, fry the patties 4-5 minutes per side over med/high heat until fully cooked inside.
• Enjoy, friends!

CHICKEN KOTLETI RECIPE

Steps:

• Combine 1 cup of breadcrumbs with 1/2 cup of milk, let them stand for 5 minutes.
• Add chicken, 2 tbsp sour cream, 1 tsp salt, 1/2 tsp pepper, 1 egg and 1 onion to the bread mix & stir together.
• Using wet hands make oval patties than dredge both sides in flour.
• Place patties in the preheated nonstick skillet with 2-3 Tbsp of oil. Cover and cook until golden on both sides, 5 minutes on the first side and 3 minutes on the next. Add more oil as needed.

CLASSIC RUSSIAN KOTLETI (MEATBALLS)

Steps:

• Soak the bread pieces in milk for about 10 minutes. Shred the bread into small pieces.
• Mix ground chicken with egg, mayonnaise, and bread. Mix in onion and season to taste.
• Preheat oil in a frying pan over medium heat. Spoon equal portions of the meat mixture into the pan, leaving a little bit of space between each patty. Fry on each side until golden brown (about 4-5 minutes on each side).

KOTLETI

Steps:

• 1. In a mixing bowl, combine the first eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
• 2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, flattening them out slightly and pressing down for the crumbs to adhere.
• 3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.

TURKEY PATTIES (KOTLETI AKA CUTLETS)

Steps:

• Gather the ingredients. Thinly slice the carrot using a grater and then chop or shred the onion with a food processor. In a large mixing bowl, combine a pound of ground turkey, grated carrot and thinly grated or shredded onion, 1 egg yolk, and salt and black pepper to season. Combine the meat mixture well. Heat oil in a large skillet on medium heat for frying the patties. While the oil is heating up, shape the meat into small meatballs, and then flatten them to form patties. Fry the patties until each side is a rich, dark golden brown color - about 3-4 minutes per side. Transfer them to paper towels. Store turkey kotleti in a dish with a lid if you have leftovers. Keep them in the refrigerator for up to three days.