Entree: Poland – Silesia – Kotlety Mielone (Pan-fried seasoned ground meat patties typical of Polish home cooking)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 4 min

Total 35 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 2 slices (about 2 oz / 60 g) white bread, crusts removed
- 1/4 cup (60 ml) milk
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 1 large egg (about 50 g)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, freshly ground
- 1/2 tsp (1 g) dried marjoram
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil or lard for frying
- 1 tbsp (14 g) butter (optional, for flavor)

Instructions

1. Soak the bread in the milk until fully softened, then squeeze out excess milk and crumble the bread into a large mixing bowl.
2. In a small skillet, sauté the chopped onion in 1 tbsp (15 ml) vegetable oil over medium heat until translucent and soft, about 6–8 minutes; let cool slightly.
3. Add ground pork, ground beef, sautéed onion, crumbled soaked bread, egg, parsley, salt, pepper, and marjoram to the bowl. Mix gently with your hands or a spatula until just combined; avoid overworking to keep patties tender.
4. Form the mixture into 8 even patties (about 3.5–4 oz / 100–115 g each). Lightly flatten each into an oval. Dredge each patty in the flour, shaking off excess.
5. Heat remaining 1 tbsp (15 ml) vegetable oil and butter (if using) in a large skillet over medium heat. Fry patties in batches so as not to crowd the pan, about 4–5 minutes per side, until a deep golden crust forms and internal temperature reaches 160°F (71°C).
6. Transfer cooked patties to a warm plate and rest 3–4 minutes before serving. Serve with mashed potatoes, boiled vegetables, or a light gravy.