Kotlety with Courgettes – 2

• I got this idea from one of my new Polish cookery books.
• It is similar to my Kotlety mielone  –  large meatballs with the addition of coarse grated courgette.
• Instead of the usual way I do my onions – the chopped green parts of spring onions were used.

Ingredients

• 400-500g minced pork
• Green parts of a bunch of spring onions
• 1 bread roll or 1 slice white bread
• Milk to soak the bread
• 1 large courgette – coarsely grated
• 1 egg
• 1 teaspoon of mixed herbs
• Salt & pepper
• *
• Dried breadcrumbs – Bułka tarta
• *
• Sunflower oil to fry the kotlety.

Method

• Soak the bread in the milk for around 20 minutes.
• Squeeze out the excess milk.
• Chop the green parts of the spring onions into small circles.
•  
• 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.

• Shallow fry the kotlety in hot oil, depending on the frying pan size,  you can do 3 to 4 at a time, turning them over so that both sides are done.

• Place them on kitchen roll on a plate or metal tray till they are all cooked –  you can keep them warm in a low oven.

   

UPDATE – 3 April 2023

• The original recipe used minced chicken.
• I tried this out yesterday.
• We all thought PORK was much tastier!