- 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.
- 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.
- 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!