Saturday, January 14, 2012

Polish minced meat cutlet - mielone

 Polish 'kotlet mielony' is a  standard dinner dish. You serve it with potatoes and a salad of some sort.

I think it's the most similar to the hamburger, burger or patty.

It is also a kind of a flattened meatball, rolled in breadcrumbs and fried.

We traditionally make it out of minced pork, and add breadcrumbs and chopped onion and eggs. 

Sometimes instead of breadcrumbs we use a stale bun soaked in milk. 

Some people add oregano and other herbs to season it. 

I use black pepper and salt for normal dinner 'kotlet'. 

However, I found a nice definition of 'mielone' which are called here Russian cutlets.

All right. I hope this isn't confusing. 

Polish minced meat cutlet

Some facts:
My rating: 8/10
Prep time:  20 minutes
Cook time: 10 minutes
Total time:  30 minutes
Yield: depends on how big your burgers are - I made 

  • 500 g minced pork
  • 1 egg
  • 1 large onion, finely chopped
  • 1 tsp black pepper
  • 1 tsp salt 
  • 1 cup fine breadcrumbs
  • oil, for frying

Cooking instructions

Take out a big bowl and add meat, egg, onion and half of breadcrumbs.

The mixture will be pretty sticky - you may add some more breadcrumbs if it bothers you. :)
Add salt and pepper.

In the palm of your hand form meatballs. Roll each meatball in the remaining breadcrumbs. Flatten it a bit to form a patty/burger.

Fry for 6-8 minutes on each side or till they're brown.

Serve hot with potato puree and a salad.

My mother-in-law makes killer fried beetroot puree that is ideal for Polish 'mielone'. 
I'll try to post it sometime next week :)

Have a nice weekend!

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