Entree: Poland – Podlasie – Kotlety mielone (Polish pan-fried seasoned ground meat patties, typically served with potatoes or braised cabbage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (120 ml) milk
- 1 medium onion, finely chopped (approx. 3 7/8 oz (110 g))
- 1 large egg (1 3/4 oz (50 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (1 g) dried marjoram
- 1 tbsp (15 g) fresh parsley, chopped (optional)
- 1/2 cup (60 g) all-purpose flour for dusting (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (120 ml) milk
- 1 medium onion, finely chopped (approx. 110 g)
- 1 large egg (50 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (1 g) dried marjoram
- 1 tbsp (15 g) fresh parsley, chopped (optional)
- 1/2 cup (60 g) all-purpose flour for dusting (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter

Instructions

1. Combine breadcrumbs and milk in a small bowl and let soak 5 minutes. Meanwhile sauté the chopped onion in 1 tbsp (15 ml) vegetable oil over medium heat until soft and translucent, about 5–7 minutes; cool slightly.
2. In a large bowl mix the ground pork and beef with the soaked breadcrumbs, sautéed onion, egg, minced garlic, salt, pepper, marjoram, and parsley until just combined; avoid overworking. Form into 8 to 10 oval patties. If time allows, chill patties 15–30 minutes to firm.
3. Lightly dust each patty with flour if desired. Heat remaining 1 tbsp (15 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet over medium heat. Fry patties in batches, 4–6 minutes per side, until evenly browned and cooked through (internal temperature about 160°F / 71°C).
4. Transfer cooked kotlety to a warm plate and briefly drain on paper towels. Serve hot with boiled potatoes, mashed potatoes, or braised cabbage and a dollop of mustard or sour cream.