Entree: Russia – St. Petersburg & Northwest – Котлеты ➤ Kotlety (Pan-fried seasoned ground meat patties common in Russian home cooking)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) mixed ground pork and beef (about 50/50)
- 2 slices (approx. 60 g) white bread, crusts removed
- 1/3 cup (80 ml) milk, for soaking the bread
- 1 medium onion (about 110 g), finely grated or minced
- 1 large egg (approx. 50 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- Pinch ground nutmeg (optional)
- 3/4 cup (75 g) dry breadcrumbs, plus extra for dredging
- 2–3 tbsp (30–45 ml) vegetable oil for frying
- 1 tbsp (15 g) butter (optional, for finishing)
- Fresh dill or parsley for garnish (optional)

Instructions

1. Tear bread into pieces and soak in milk until softened, about 5 minutes; squeeze out excess milk and mash into a paste.
2. In a large bowl combine ground meat, soaked bread, grated onion, egg, salt, pepper, nutmeg if using, and 3/4 cup (75 g) breadcrumbs. Mix gently until evenly combined without overworking.
3. Wet hands and shape mixture into oval or round patties about 6–8 patties (each approx. 3–4 oz/85–115 g). Lightly dredge each patty in additional breadcrumbs.
4. Heat oil in a large skillet over medium heat. Fry patties in batches without crowding until golden brown, about 4–5 minutes per side. Reduce heat if they brown too quickly to allow interior to cook.
5. Optional: add 1 tbsp (15 g) butter to the skillet toward the end and baste patties for extra flavor and gloss.
6. Transfer cooked kotleti to a plate and rest briefly. Serve hot garnished with dill or parsley. Ensure internal temperature reaches 160°F (71°C) for safety.