Polish Meat Patties (Kotlety Mielone)

Kotlety mielone are Polish meat patties made with readily available ingredients. This recipe covers the proportions, preparation and ways to serve them.

Ingredients

500 g minced pork shoulder
1 stale bread roll
150 ml milk
1 onion
1 egg
Salt and pepper
4 tablespoons breadcrumbs
3 tablespoons oil

Method

Soak the roll in milk and squeeze out the excess. Finely chop the onion and cook it in 1 tablespoon of oil until soft and translucent.
Combine the pork, roll, onion and egg. Season with salt and pepper and mix thoroughly.
Shape into 6 patties, flatten slightly and coat in breadcrumbs.
Fry in the remaining oil over a medium heat for several minutes on each side, until completely cooked through.

Time and portions

Allow 40 minutes. Makes 6 patties.

Tips and variations

Mix until the ingredients are combined and slightly sticky.
Wet your hands before shaping the patties.
If the patties brown too quickly, lower the heat and continue cooking gently.

Preparing the meat mixture

The stale roll softens the mixture. Soak it in the milk until the centre is saturated, then squeeze it well. It should be moist but not dripping. A very wet roll can make the mixture difficult to shape. If the roll is large, add it gradually and check the consistency.

Chop the onion finely so it spreads evenly through the patties. Cook it over low heat until soft and translucent, without letting it brown deeply. Let it cool before adding it to the meat. You can prepare the onion ahead and mix the patties just before frying.

Mix by hand until the bread and onion are evenly distributed and the mixture begins to stick slightly to your hand. Do not add a large amount of breadcrumbs to the mixture straight away. If it is very loose, refrigerate it briefly, then decide whether it needs a little breadcrumb.

Shaping and frying

Divide the mixture into equal portions. Wet hands make it easier to shape smooth patties, and flattening them slightly helps them cook evenly. Coat each one thinly in breadcrumbs and shake off the excess. A thick coating can absorb more oil and fall away from the meat.

Heat the oil in a frying pan over medium heat. Leave space between the patties so they are easy to turn. Cook in batches if necessary. Avoid moving them until the undersides are golden, then turn with a wide spatula, supporting each patty to protect the coating.

Cooking time depends on thickness. Once both sides are golden, cut into the thickest patty to check it. The meat should be completely cooked, with no raw areas. If the coating darkens too quickly, reduce the heat and allow the centre more time. Transfer the cooked patties to a plate lined with paper towel.

Serving and storage

Serve mielone with mashed or boiled potatoes, beetroot, a pickled cucumber or a crisp salad. They are also good on bread with mustard and vegetables. In Polish home cooking, they are often served for the main meal with potatoes and salad.

Once cool, refrigerate the patties in a covered container. Reheat gently until hot all the way through. A little water and a lid help warm the centre without over-browning the coating. Remove the lid towards the end if you prefer a crisper surface.

If the coating comes off during frying, check that the patties are not too wet and that the oil is hot. Shape them firmly and wait until the underside is golden before turning. Do not press them with the spatula, as this squeezes out the juices.