EASTERN EUROPEAN KOTLETY
While growing up, my Polish-Russian grandmother, who lived with our family, made these little meat patties quite often and they were a family favorite. Here is my rendition, from what I remember when cooking with Grandma, as she never wrote the recipe down. The patties were always served with mashed potatoes, green beans, applesauce, and, of course, plenty of ketchup for the patties.
Provided by LYNNINMA
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
- Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 18.9 g, Cholesterol 97.5 mg, Fat 18.7 g, Fiber 0.7 g, Protein 22.2 g, SaturatedFat 6.3 g, Sodium 619.7 mg, Sugar 0.7 g
KOTLET (LAMB & POTATO PATTIES)
Make traditional Persian kotlet - lamb & potato patties - for a snack or side to an Iranian New Year feast
Provided by Sabrina Ghayour
Categories Side dish, Snack
Time 55m
Yield Makes 18-20
Number Of Ingredients 8
Steps:
- Combine the lamb mince, mash, chopped onion, eggs and spices in a large bowl. Season well with salt and pepper, then scrunch the mixture together with your hands until it resembles a smooth paste and the eggs have been completely incorporated.
- Divide the mixture into 18 or 20 portions, then roll each portion into a ball and flatten in the palm of your hand to about 1cm thick - the top of each patty should be slightly pointed, so it resembles a teardrop-like shape. Tip the breadcrumbs onto a shallow plate and gently press both sides of each patty into them to coat. Transfer the breadcrumbed patties to a sheet of baking parchment, repeating until all the mixture is shaped and coated.
- Heat a frying pan over a medium-high heat and pour in enough oil to coat the base. Once hot, fry a few patties at a time (they should all be in a single layer) for 6-8 mins on each side until browned. Carefully remove to a plate lined with kitchen paper to drain, then repeat with the remaining patties. You can keep the cooked patties warm in an oven set to 180C/160C fan/gas 4.
- Serve the patties warm alongside an Iranian spread, or leave to cool completely and enjoy as a snack. You can also stuff them into bread with onions and ketchup, if you like.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium
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