CLASSIC RUSSIAN KOTLETI (MEATBALLS)
Steps:
- Soak the bread pieces in milk for about 10 minutes. Shred the bread into small pieces.
- Mix ground chicken with egg, mayonnaise, and bread. Mix in onion and season to taste.
- Preheat oil in a frying pan over medium heat. Spoon equal portions of the meat mixture into the pan, leaving a little bit of space between each patty. Fry on each side until golden brown (about 4-5 minutes on each side).
Nutrition Facts : Calories 312 kcal, Carbohydrate 7 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 189 mg, Sodium 1062 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
KOTLETY (RUSSIAN/UKRAINIAN MEAT PATTIES)
These are some seriously savory Kotlety (Russian/Ukrainian meat patties) that are like bun-less burgers or large meatballs. This recipe makes about 16 Kotlety so feel free to double if you need them for a larger crowd. They will freeze well also for a future meal.
Provided by Katia
Categories Main Dish
Time 50m
Number Of Ingredients 11
Steps:
- Add beef and pork to a large mixing bowl.
- Place bread in small bowl and pour milk or water on top and let bread soak for 2-3 minutes. After time is up, mash up bread and milk with fingers until it's all wet and smashed up into a thick paste.
- Mix garlic, paprika, salt and pepper together in a small ramekin.
- Add bread mixture, grated onion, eggs and spices large mixing bowl with meat.
- Mix meat mixture well (fingers work best) until fully combined.
- Preheat your cooking device: cast iron skillet or griddle to Medium/ Medium low and once warm add enough oil just to coat bottom. (If using panini press preheat it now) I do like to use a cast iron skillet sometimes to make these as well, but you need to watch the heat on the cast iron more closely to not burn the kotlety.
- Form patties with meat mixture, I use a 1/4 cup measuring cup and make them about 1" thick (round or oval, your preference)
Nutrition Facts : ServingSize 2 kotlety, Calories 350 calories, Sugar 1 g, Sodium 305 mg, Fat 27.2 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 2.1 g, Fiber 0.4 g, Protein 22.8 g, Cholesterol 173.8 mg
KOTLETY - POLISH PATTIES
Germans call it Frikadellen, Poles call it Kotlety... let's call the whole thing off and just say YUMMY. My mother makes these often and sometimes in our polish household we have them with a nice mushroom gravy on top. They are something of a cross between a flattened meatball and a small burger patty. When we were kids my mom...
Provided by Monica H
Categories Beef
Time 30m
Number Of Ingredients 12
Steps:
- 1. Soak the bread in a bowl with a cup or two of cold water..enough to make it moist. Set aside.
- 2. Finely dice both onions. Put half of onion in big mixing bowl.
- 3. Grab handfuls of wet bread, squeezing out excess water, and add to onion in bowl. Mix all together loosely. Set aside.
- 4. Sautee the other half of the onions in 1 Tbs. butter. Add to mixing bowl with the bread.
- 5. Add rest of ingredients (except for the oil). Mash together with wet hands.
- 6. Form into patties the size of your palm. Fry in pan with the hot oil for about 10 minutes, until juices run clear.
KOTLETY POZHARSKIE (RUSSIAN GROUND CHICKEN CUTLETS)
Low fat and low carb, inexpensive dinner. Goes nicely with mashed potatoes. Said to have been created for Alexander I in a popular tavern in the small Russian town of Torzhok. Turkey can also be substituted for the chicken
Provided by littleturtle
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak bread slices in the milk in a small bowl for 15 minutes, then squeeze the bread dry.
- Combine the bread with the meat (grind together if you have a meat grinder), and gradually beat in the softened butter, along with the salt& pepper, until the mixture is smooth.
- Make 6 oval patties from this mixture (about 1 1/2" thick), then dip each in egg and then in the bread crumbs, thoroughly coating both sides.
- Clarify the remaining 10 tbsp butter by, without letting the butter brown, melting it slowly in a heavy skillet over low heat and skimming off the foam as it rises.
- Remove the butter from heat and let it sit for 2-3 minutes so they whey can settle out, then spoon off the clear butter and discard the milky solids at the bottom of the pan, and return 6 tbsp of the butter to the skillet.
- Place over a medium-high heat and when the butter is very hot fry the patties for about 5-6 minutes on each side or until the outside is golden brown and the inside doesn't look pink when pierced with the tip of a knife.
- Pour remaining clarified butter over the patties and serve immediately.
KOTLETI
Provided by Anya von Bremzen
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. In a mixing bowl, combine the first eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
- 2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, flattening them out slightly and pressing down for the crumbs to adhere.
- 3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.
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