Kotlet (Meat, Potato and Onion Patties)

 

Ah, kotlet! You’re referring to the ones delicious Eastern European-fashion patties made with meat, potatoes, and onions. Let me give you a clean, classic recipe for making them. These are commonly pan-fried until golden and can be served with sour cream, pickles, or a fresh salad.

 

Ingredients (for about 6–eight patties)

300 g floor meat (pork, beef, or a mixture)

2 medium potatoes (approximately 2 hundred g)

1 medium onion

1 egg

2–three tablespoons breadcrumbs (plus more for coating)

Salt and pepper, to taste

1–2 tablespoons vegetable oil (for frying)

Instructions

1. Prepare the potatoes:

Peel and boil the potatoes until gentle.

Mash them and allow them to cool slightly.

2. Prepare the onion:

Finely chop the onion and lightly sauté in a pan with a bit oil till golden (non-obligatory, however adds sweetness).

Let it cool barely.

3. Mix the substances:

In a massive bowl, combine the floor meat, mashed potatoes, sautéed onions, egg, salt, pepper, and breadcrumbs.

Mix until you have got a uniform, sticky aggregate.

4. Shape the patties:

Wet your fingers slightly to prevent sticking.

Take a portion of the combination (about the scale of a small fist) and form it into a flat, round patty.

Coat gently with breadcrumbs for a crispier outside.

5. Cook the kotlet:

 Fry the patties for four–five mins on every facet, till golden brown and cooked thru.

6. Serve:

Hot, with sour cream, pickles, clean herbs, or mashed greens at the aspect.

Tips:

You can upload garlic or parsley for extra taste.

Some recipes use raw grated potatoes instead of boiled—this gives a slightly distinct texture.

For a lighter version, you can bake them at a hundred and eighty°C (350°F) for 20–25 minutes, flipping halfway.

If you need, I can also provide a vegetarian model the usage of potatoes, onions, and maybe mushrooms or beans—it’s just as tasty!

Do you want me to make that model too.