Main dishes
Russian-style meat patties (kotlety)
Kotlety are the everyday meat patties found in almost every Russian kitchen, somewhere between a meatball and a burger. Three things keep them juicy: bread soaked in milk, finely grated onion, and a two-stage cook. You fry them quickly for a golden crust, then add a splash of water and let them finish under a lid so the centres stay soft. 500 g of mince makes 10-12 patties, enough for a family dinner. Serve with mashed potatoes, buckwheat or pasta.
Method
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Cut the crusts off the bread, pour over the milk and leave for 10 minutes until completely soft.
Finely grate the onion and crush the garlic.
Combine the mince, soaked bread (along with any milk left in the bowl), onion, garlic and egg. Season with about 1 teaspoon of salt and some pepper.
Knead with your hands for 2-3 minutes, then lift the mixture and throw it back into the bowl firmly 10-15 times. This tightens it so the patties hold together.
With wet hands, shape 10-12 oval patties about 1.5-2 cm thick. Coat each one in breadcrumbs.
Heat the oil in a frying pan over medium heat. Fry the patties for 3-4 minutes until golden, flip and cook for another 3 minutes.
Pour 60 ml of hot water into the pan, cover, turn the heat down low and cook for 8-10 minutes. When pierced, the juices should run clear with no pink.
Tips for success
- One egg per 500 g of mince is plenty. More makes the patties rubbery.
- If the mixture is too wet, add a spoonful of breadcrumbs or semolina and let it stand for 10 minutes.
- Keep the heat at medium. On high the crust burns before the inside is cooked.
- Don't press the patties with a spatula while frying or the juices will run out.
Serving and storage
Serve hot with mashed potatoes, buckwheat or pasta, plus fresh vegetables or sauerkraut. A dollop of sour cream with chopped dill goes well alongside.
Keep cooked patties in the fridge for up to 3 days. Raw shaped patties can be frozen on a tray, then bagged and kept for up to 2 months.
Variations
- Chicken: use chicken or turkey mince and reduce the bread to 40 g.
- Stuffed: press a cube of cheese or butter into the centre of each patty.
- With courgette: add 150 g of grated, squeezed courgette for extra tenderness.
Calories and macros
Per serving (about 238 g):
Per 100 g: 227 kcal, P 11.2, F 16.3, C 7.7. An estimate based on average ingredient values. Your daily calories ›
