- Meat and poultry
- Beef mince
The Russian mince patties are made with mix of beet and pork mince and cooked with beer in the oven.
1 person made this
- 8 slices white bread
- 200g single cream
- 300g onions, minced
- 2 large garlic cloves, minced
- 1 tablespoon oil
- 1kg beef mince
- 500g pork mince
- 2 eggs
- 2 tablespoons prepared mustard
- 1 TL Khmeli suneli (Georgian spice mix)
- 1 pinch minced fresh dill
- 1 pinch minced fresh parsley
- 1 tablespoon salt
- 1 teaspoon pepper
- oil for frying
MethodPrep:20min ›Cook:45min ›Extra time:30min › Ready in:1hr35min
- Remove the crust from the bread. Cut bread into 1m cubes. Place in a bowl and pour cream over the bread. Set to one side and leave to soak.
- Fry onion and garlic in a frying g pan till translucent whilst stirring constantly. Set to one side.
- Squeeze out the bread and add it to a bowl with the mince, eggs, mustards, spices, herbs, salt and pepper and the contents of the pan. Mix thoroughly till evenly combined. Refrigerate for 1 hour.
- Mix again after resting, then shape into 1.5cm thick patties. Dredge them in breadcrumbs.
- Heat a frying pan over very high heat. Add oil and fry patties for 30 seconds on each side, then transfer to a baking tray with a high rim.
- Preheat your oven to 160 C / 140 fan / Gas 3. Pour enough beer on the baking tray to about 1/3 of the thickness of the meat patties. Cook for 15 to 20 minutes. Turn over and cook for a further 15 to 20 minutes on the other side, the beer should be completely evaporated at the end.
The Georgian spice mix Khmeli suneli can be found in speciality stores and online.
Reviews & ratingsAverage global rating:(2)
Best Meatballs Ever: Ukrainian/Russian Meat Patties (Kotleti/Котлеты)
A friend of mine who just made the switch to paleo told me that she feels like she has no idea what to eat. I can sympathize because it wasn’t long ago that I was in that same boat I know that it can be totally intimidating to embark on this new lifestyle! So, I wanted to share a recipe that was time-saving and also relatively easy to make. I knew right away which recipe I would use!
Want to know my number one time-saving trick for meal preparation? Economies of scale. Instead of focusing on cooking lots of small paleo meals that are quick to make, I spend a couple hours making a big batch of amazing-tasting stuff that I can eat for the next couple of days. Call it efficient laziness. I’ll make a huge pot of chicken soup, or a big bowlful of Korean carrot which I can then use for other salads, or a big roast, and just eat the leftovers for lunches and dinners. This recipe is one that I love to make in huge batches. They also make a great portable meal or snack you can throw a couple of them in a container and bring them to work for lunch or pack them in the kids’ lunchboxes. And they freeze well, too!
These are my version of Ukrainian meat patties (kotleti) which I was taught to make while I was in Ukraine. Kotleti are kind of like American burgers, but sexier. They’re moist and tender, and they are so flavorful! Everyone that I’ve made them for since I’ve been back in the States has loved them. With nearly endless combinations of meats and spices, they are versatile enough to have multiple times in the week without getting bored. (Plus, they’re ovular. And who doesn’t love that word?! Oooovular. Fantastic).
- 2 slices white bread (stale)
- 1/2 cup milk
- 1 medium onion (peeled and grated finely)
- 12 ounces pork (ground)
- 12 ounces ground beef (chuck)
- 1 1/2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1 1/2 cups bread crumbs (fresh)
- 1 cup vegetable oil (for frying)
- Optional: small dill pickles or gherkins
- Optional: sour cream
To make ahead, you can either make the meat mixture ahead of time and refrigerate or freeze until you’re ready to cook or cook the kotleti and reheat later. When you re-heat the kotleti, add just enough water to a skillet or a small pot and cook, covered, on low heat. This will keep the kotleti moist even as leftovers.
Beef & Potato Kotleti
Every Russian family eats Kotleti Meat Patties (Котлеты), which are everyone's childhood favorite. I always remember my mum making this recipe, which was a great after school snack. They are like a cross between meatballs, hamburgers and rissoles.
By definition, Kotleti Meat Patties are described as pan-fried minced meat croquettes. The meat is formed into oval or round patties, and are usually coated in flour or breadcrumbs before frying. Traditionally a few pieces of stale, dry bread pieces, called soohari, are soaked in milk and mixed into the ground beef. Soohari is a fancy name for old bread (or oven dried), and if you have it, use them for kotleti. Otherwise breadcrumbs work great.
Potato isn't always added to kotleti, but I find it makes them juicy, which is the secret ingredient. Without potato, sometimes kotleti can be like hockey pucks. Well that might be a bit dramatic, but the potato definitely adds juiciness and makes them less dense. You can skip the potato if you prefer.
Mum always said to squeeze the juices from the potato, before mixing to the meat. You can also finely chop the grated potato, so it isn't as visible in your patties, but squeeze the grated potatoes before you cut them.
These Meat Patties can be made with any ground meat, and not only beef. Chicken and pork are quite common, and being an Aussie, I made a different version of with Kangaroo Rissoles. Kotleti are commonly served with a podlivka (which is a Russian gravy) and usually a starch, like mashed potatoes or a pasta. My mum always made these Kotleti with a Podlivka Gravy over Pasta Spirals, which is like a comfort food to me now.
So many ways to eat these Russian Meatball Patties! They're are great as a snack, an entree, with podliva gravy, or even in a burger. Bon Appetit! Приятного аппетита!
Kotlety (Russian Meat Patties)
My name is Katia (pronounced Kah-tsyuh). I'm passionate about my family, real food and I love learning more everyday about food and living a more well rounded, whole life. I love cooking really good food, eating it and trying new things. I strive for sharing quality versus quantity in regards to my posts. I believe with a good balance in food as with life, you can enjoy all the things you love without sacrificing your health and enjoyment of the better things in life. All in moderation. I'd love to inspire others to try cooking with real ingredients, I mean real food instead of prepackaged processed food.
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This is a recipe for the famous Persian Kotlet. These are Turkey Kotlets ( turkey cutlets) and they are absolutely delicious. I used to use ground beef for this recipe but for the past several years I have been making them with ground turkey, and the result is lighter, crispier, and tastier kotlets! Iranians love their Kotelt and you will just have to try them to see the reason for this national affection. I never get tired of eating these and I have eaten them all my life. But eating kotlet and even watching it prepared after time, doesn’t take the place of a good recipe that works every time.
I remember years ago when I first moved to the U.S., I was dying for a Kotlet sandwich so I decided to make it. I didn’t have the recipe at the time, so I did my best to put together the ingredients that I remembered. I made the mixture and flattened it into patties. To my dismay, as soon as the patties hit the hot oil they fell apart and I ended up with browned ground beef not exactly what I had in mind!
Kotlet tastes amazing hot right off the skillet that is why you should always count on a few being eaten before they get to the table! It is also amazing served hot or cold by itself with sides, or as sandwiches for dinner parties and picnics. The traditional shape of kotlet is oval, but if you prefer to make it into round patties you may do just that. I promise it will taste delicious regardless of the shape.
Add the ground turkey, grated onion, grated potato and egg to a large bowl
Add salt and spices
Mix very well until all blended and resembles a thick batter.
Update NOTE: The batter may be mixed the day before and then shaped and fried the next day. Though this does not change the outcome of this recipe, it makes the batter less sticky and easier to shape.
Scoop 1/4 cup of the batter in the palm of your hand and squeeze the ingredient together
Press the batter into an oval roll or a round ball
Roll it gently in the cracker crumbs until coated on all sides
Get all of the batter rolled and coated, hold on to the remaining cracker crumbs
Set up a quick access line with: A platter covered with paper towel, 1 or 2 flat heatproof spatulas, the coated rolls, the plate of cracker crumbs, and the large nonstick skillet with hot oil
Put a roll in the cracker crumbs and press to flatten and coat on both sides
Use your hand or a spatula to gently drop the patty in hot oil
The oil should be hot but not smoking, it should sizzle when you put the first patty in
he Kotlet patties undisturbed until golden brown, then flip the other side and fry until golden brown. Transfer each browned patty to the paper towel lined platter, then make a fresh patty and place it in the skillet
Continue until all of the patties are browned. Try one right away! This is when they taste the best.
Enjoy a warm or cold Kotlet sandwich with onions, pickles, tomatoes, parsley and ketchup. Kotlet is one of the most popular picnic sandwiches in Iran!
- 1 ¼ pounds ground turkey (93% lean). You may use lean ground beef instead.
- 1 large potato, parboiled with skin
- 1 small onion grated (packed ⅓ cup)
- 1 large egg
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 2 tsp meat spice or your favorite curry powder
- ⅛ tsp saffron (optional)
- ⅔ cup fine cracker crumbs
- ⅔ cup vegetable oil for frying
- FOR THE SANDWICH
- Sliced red onions
- Sliced ripe but firm tomatoes
- Sliced dill pickles
- Fresh parsley sprigs coarsely chopped
- Italian ciabatta or French baguettes for sandwiches
- Place the unpeeled potato in a small saucepan and add about 1½ inches of cold water. Bring to a boil, then cover and reduce the heat to low and cook for 30 minutes. The potato will be hard in the center when poked with a fork. Remove the potato from the pan and set aside until cool enough to handle. Peel the potato and grate it into a large bowl.
- Add the rest of the ingredients, with the exception of the vegetable oil and cracker crumbs, to the bowl. Mix all the ingredients well with a spatula or use your fingers to knead the mixture as you would with bread dough, until the batter resembles a thick batter.
- Add ⅔ cup fine cracker crumbs to a flat plate.
- Use a ¼ measuring cup to scoop the batter. Place the batter in the palm of your hands and squeeze it a few times before rolling it into a 3 ½- inch long roll. You may roll it into a ball instead.
- Place the roll in the cracker crumbs and gently roll it from side to side to coat all over. Repeat this step with the rest of the batter. Arrange the coated rolls in a single layer on a shallow sheet pan or tray. Reserve the leftover crumbs, you will need it again when you make the patties.
- Line a large platter with couple of paper towels. Set aside.
- Heat ⅔ cup oil in a 12-inch nonstick skillet over medium heat. It should be very hot but not smoking
- Place a coated roll in the reserved cracker crumbs and flatten it into a ½ -inch thick patty. Turn it over and press again to coat the other side. Gently brush off the excess crumbs with your fingertips.
- Use your hand or a flat spatula to carefully slip the patty into the hot oil.
- Keep making more patties and adding them to the skillet. Do not overcrowd, leave some room between the patties so you can easily flip them when browned.
- Brown each patty undisturbed on one side for 7-10 minutes. Do not move the patty too soon after you have placed it in hot oil this will make it stick to the skillet and fall apart. After about 7 minutes you will see the edges starting to brown. Lift the patty slightly on one side, if browned, use the spatula to flip the other side and brown it for another 7-10 minutes. You want the patties to brown uniformly.
- Use the spatula to transfer the browned patties onto the paper towel lined platter to absorb the excess oil.
- For every patty that you remove from the skillet add an uncooked one to prevent the oil from getting too hot and splattering.
- Continue until all the patties are browned.
- Prepare a platter with thinly sliced red onions, dill pickles, tomatoes, and coarsely chopped fresh parsley sprigs. Serve the patties on Italian ciabatta or French baguettes. Top each kotlet with some ketchup and your choice of the toppings.
I use Premium saltine crackers to make the fine crumbs for this recipe. This box is the ‘Original’ crackers with sea salt on top, but these crackers also come in ‘Unsalted Tops’ with a lower sodium option.
If you’re unable to find saltine crackers in your area, make your own bread crumbs: Cut a loaf or two of French baguette or a similar white bread to small chunks and arrange them in a single layer on a baking sheet. Bake in a 200 F oven for an hour or so until very dry cool and process in a food processor until you have fine crumbs.
Russian Chicken Cutlets… котлетки
Kotletki are our ultimate Russian comfort food. They are beautiful little ground chicken cutlets that are lightly flavored with fragrant dill and savory onion and pan fried or baked until golden brown.
Growing up, food was not a priority in my life. I really had no need for it and my scrawny body showed it. However, there were few foods that pleased my finicky palate and these little fluffy chicken kotletki were one of those foods. Chicken kotletki are most closely related to a mini meatloaf. Well no, not really a meatloaf more like hamburgers, without the bun. To put it simply, it’s a meager mixture of ground chicken, onions, soaked bread, salt, pepper and some binders and seasoning. They are fried up or oven baked and enjoyed while piping hot as the juices ooze out. Basically simple ground chicken cutlets that are full of juicy flavor.
This is one of my go-to’s when hubby is out of commission and run down with the flu. He promptly asks me to whip him up a batch of kotletki to make him feel warm inside. It reminds us both of our childhoods and close family time spent around the dinner table with loved ones, where food was not the emphasis but instead the stories and anecdotes were.
I find it interesting how practically everyone that has a Russian, Ukranian (like my hubby), Belrussian or Moldovian (like me) background all have a different recipe for kotletki. For instance the Ukranians typically make them out of beef and prefer them very fried and frankly a tad too oily for my taste. I actually made them before here , (brace yourselves, this recipe is from my earlier blogging days, the pics are a bit, ahem, rough) however, it has been quite some time since I made that recipe. For me these tend to be lighter and even more flavorful…but hey I’m not gonna like I would not turn either one down.
I have two secret ingredients that I use to make them both flavorful and moist. We all know that sometimes ground chicken can be dry and a bit blah. I use a tad of Greek yogurt to spruce it up. It makes them unbelievably moist and oh so very yummy. The Greek yogurt adds a tiny bit of tartness and rounds the flavors out nicely. My other ingredient is fresh dill. Hubby is not too keen on it, but for me it’s a must. Either way, these little, scrumptious patties are the perfect go to dinner or lunch.
Cut up 2 slices of bread of your choice into small cubes and let sit in a bowl with 1/2 a cup of milk for a few minutes.
In another larger bowl, combine ground chicken, eggs, shredded onion, chopped dill, Greek yogurt, salt and pepper. As an FYI in this particular recipe I used ground turkey as well as ground chicken. It turned out great.
Squeeze out the access milk out of the cubes of bread and add them into the meat mixture. Mix well with your hands until all is combined. Do not overmix as overworking the meat will lead to dry patties. (not yummy) I sometimes have a heavy hand with my salt with these little patties. So I always fry up a tiny little piece and test it out for seasoning.
Pour some olive oil into a large pan and heat up on high. There will be some massive splatters going on once the frying begins. Save yourself the trouble of cleaning up a greasy mess and tape your stove up like I did here.
While the pan is heating up, go ahead and create a little work station for yourself. You will need 1 bowl with water, 1 platter lined with paper towels and the bowl with the meat mixture.
Once the oil has heated up for about 2-3 minutes you are ready to fry. Dip your hand into the water and take some meat mixture into your hand. Make a ball with the meat, then flatten it out and shape it quickly. Shape the meat patties into little flat footballs, basically the size and thickness of your palm.
Slide into the oil, careful as to not to burn yourself. After 4-5 minutes, flip them carefully with a spatula to continue cooking on the other side. Turn the heat down to medium and continue cooking them. You can also transfer them to a baking sheet and finish cooking them in a 375-degree oven for 10 minutes. This will eliminate the need to fry them on the other side. I have done both methods and they turned out great either way.
Lay them out on the paper towel once they are done so the excess oil can drip off a bit. You can use a meat thermometer to test for doneness. They should reach a temperature of 160-degrees.
Polish Meat Patties
- About 1 lb / 500g of ground meat mixture (port, beef & veal or beef & turkey)
- 1/2 onion
- 2 tbs of butter
- 1 carrot
- 1 tbs of chopped parsley
- 1/2 tsp of salt
- 1/4 tsp of ground pepper
- 1 egg
- 2 tbs of breadcrumbs
Wash and peel the carrot, slice and boil until soft (or if you have one leftover from Sunday rosół, use that one, just mash with a fork). When carrot is soft, mash with a fork and set aside. Dice onion and sauté in butter until golden brown.
Place all ingredients (including carrot and sautéed onion) in a mixing bowl and mix until combined.
When ready to form meat patties, wet your hands (meat won't stick) and grab even amounts of meat and roll into a ball (I like to use a 1/3 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.
Heat a couple of tablespoons of grease in a frying pan and place patties in the pan. Brown over medium heat for about 5 min each side, until cooked through.
Any leftover patties can be sliced and eaten on a sandwich.
Serve with a side of boiled potatoes garnished with a bit of butter and parsley, and a side of a favorite Polish salad .
What do I need to make this recipe?
- 1 lb ground turkey (dark meat)
- 1 carrot, thinly grated
- 1/2 onion, chopped
- 1 egg yolk
- 2 tsp salt
- 1 1/2 tsp pepper
- Extra virgin olive oil for frying
Thinly grate, blend or shred the onion.
In a large mixing bowl combine a pound of ground turkey, grated carrot and thinly grated or blended onion, 1 egg yolk, salt and black pepper to season.
Combine the meat mixture well together.
To fry the patties by heating up oil in a large skillet on medium heat.
While the oil is heating up, shape the meat into small balls, and then flatten them to form patties.
Fry the patties until each side is a golden brown color about 3-4 minutes per side.
Store turkey kotleti in a dish with a lid if you have leftovers. Keep them in the refrigerator for up to three days.