Entree: Russia – Western Siberia – Котлеты ➤ Kotlety (Pan-fried seasoned ground meat patties typically served with potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 2 slices (approx. 2 oz / 60 g) white bread, crusts removed
- 1/3 cup (80 ml) milk (to soak the bread)
- 1 medium onion, finely grated (approx. 110 g)
- 1 large egg
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) dry breadcrumbs for coating
- 3 tbsp (45 ml) vegetable oil plus 2 tbsp (30 g) butter for frying
- Optional garnish: 2 tbsp (8 g) chopped fresh dill or parsley
- For mashed potatoes (traditional accompaniment):
- 2 lb (900 g) potatoes, peeled and cut into chunks
- 1/4 cup (60 ml) milk
- 2 tbsp (30 g) unsalted butter
- Salt to taste

Instructions

1. Tear the bread into pieces and place in a small bowl. Pour 1/3 cup (80 ml) milk over the bread and let soak until soft, about 5 minutes, then squeeze out excess milk leaving the bread moist.
2. In a large bowl combine ground beef (454 g), ground pork (227 g), the soaked bread, grated onion, 1 large egg, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper. Mix gently but thoroughly until even; avoid overworking.
3. Shape the mixture into 8 oval patties, about 3 oz (85 g) each. Place the 1/2 cup (60 g) breadcrumbs on a plate and lightly coat each patty on both sides.
4. Heat 3 tbsp (45 ml) vegetable oil and 2 tbsp (30 g) butter in a heavy skillet over medium heat. Fry kotlety in batches without crowding, 4–5 minutes per side, until deep golden brown and cooked through (internal temperature ~160°F / 71°C). Drain on paper towels.
5. While kotlety cook, make mashed potatoes: boil 2 lb (900 g) potatoes in salted water until tender, 15–20 minutes. Drain, mash with 1/4 cup (60 ml) milk and 2 tbsp (30 g) butter, season with salt.
6. Serve kotlety hot with a scoop of mashed potatoes and garnish with chopped dill or parsley.