I decided to use sauerkraut and also some fresh mushrooms – though dried ones might even be more Polish.
500g beef mince
Half a 900g jar of sauerkraut *
150g of mushrooms
1 onion – chopped fine
2 -3 tablespoons semolina
Butter & sunflower oil for frying
Salt and pepper
* I often freeze the other half of the jar in a plastic tub for another time.
Drain the sauerkraut and rinse with cold water.
Place the sauerkraut in a pan of water and simmer gently for 5-10 minutes.
Drain the sauerkraut and leave to cool then dry it with a tea towel.
Chop the sauerkraut into small pieces using a sharp knife.
Fry the chopped onion in a little hot oil and butter.
Chop the mushrooms into small pieces and add them to the onions and continue frying until the onions are lightly browned – leave the mixture to cool.
In a large bowl mix the minced meat, the sauerkraut and onion and mushroom mixture until they are evenly mix.
Add the eggs and mix.
Add the semolina, salt and pepper and mix until you get a uniform mixture.
Try to make each one the same size, take a handful of the mixture and press it between your hands to make a flattened circle and then place this in the dried breadcrumbs and turn it over to cover both sides and edges.
Once coated place them on a tray dusted with breadcrumbs until you have used all the mixture up.
Pre-heat the oven to GM3 – 160°C
Shallow fry the kotlety in hot oil, depending on the frying pan size, you can do 4 to 5 at a time, turning them over so that both sides are done.
Place them on a metal tray and put in the oven and keep adding to these as you keep frying the batches.
Served here with gherkins
They were voted as delicious!
Should you have any left, you can reheat them in sauce made with chicken or vegetable stock.