Kotlety mielone-2

I wrote the post – Kotlety mielone  quite a while back.

Kotlety is the Polish word for cutlets or chops however mielone means minced – so kotlety mielone are what in the USA are called meat patties or now in England as burgers.

These are a variation on the theme as  I used English sausage meat rather than minced pork.

Ingredients

• 400g minced beef
• 250g of premium sausage meat (English style)
• 1 beaten egg
• 1 slice of white bread or bread roll, left for half an hour in a bowl with a little milk – do not use the excess milk just the wet slightly squeezed bread

 

 

 

 

 

 

 

• 1 onion finely chopped and fried till golden brown and left to cool.

 

 

 

 

 

 

• 1 teaspoon of Italian herbs or similar
• Salt
• Ground black pepper
• Dried breadcrumbs – home made – see Breadcrumbs – Bułka tarta
• Sunflower oil for frying

Method

• In a large bowl mix all the ingredients together except for the dried breadcrumbs, it is best to do this using both hands, making sure that all the ingredients are thoroughly combined.

• If the mixture seems too wet then add a tablespoon full of dried breadcrumbs and mix this in.
• Pour some dried breadcrumbs onto a large plate or board.
• 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.
• *
• Preheat the oven to GM4  – 180°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 baking tray and put these into the oven.
• Keep adding to the tray until they are all cooked.

Super served with creamy mashed potatoes – sprinkle chopped dill or parsley over them before serving.

Here I served them with boiled potatoes and mushroom sauce and Carrot & Apple salad.

I also like them with any sauerkraut or cabbage salad see  Sauerkraut Salads  and  Cabbage Salad.

The Next Day

You can eat any cold kotlety you have left with a variety of salads.

However I often re-heated them in a sauce in the oven – this time I cooked them in tomato sauce and served them with pasta – you can add some grated Parmesan cheese and sniped chives if you like.