This recipe for Russian mini hamburgers or kotletki is a popular fast-food dish that is eaten for lunch and dinner. In Poland, these are called kotleciki (kawt-let-SEE-kee), which are miniature versions of kotlety. They can be made with any combination of ground meat, but beef and pork are most popular.
Here's a larger photo of Russian mini hamburgers. Grated potato or bread softened in milk can be used as a binder. If using the former, grate 1 medium peeled potato with the onion and skip the bread and milk.
- 2 slices white bread (stale)
- 1/2 cup milk
- 1 medium onion (peeled and grated finely)
- 12 ounces pork (ground)
- 12 ounces ground beef (chuck)
- 1 1/2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1 1/2 cups bread crumbs (fresh)
- 1 cup vegetable oil (for frying)
- Optional: small dill pickles or gherkins
- Optional: sour cream
- In a small bowl, soak bread in milk until soft and all the milk has been absorbed. Transfer to a large bowl and add grated onion, meats, salt and pepper. Mix thoroughly.
- Using a small cookie scoop, portion meat into golf-ball-size pieces and flatten slightly. Coat the kotletki in breadcrumbs and let dry for about 10 minutes.
- Heat oil to a depth of 1/4 inch in a large skillet and brown kotletki on medium heat in batches, about 2 to 3 minutes per side, adding more oil, if necessary, and remove to a plate. When all kotletki have been browned, return them to the pan, adding more oil if necessary, cover and cook on low for 10 minutes, until completely done.
- Transfer to a serving plate and garnish with pickles and sour cream, if desired. Serve with buckwheat groats on the side.
|Nutritional Guidelines (per serving)|
|Total Fat||81 g|
|Saturated Fat||14 g|
|Unsaturated Fat||50 g|
|Dietary Fiber||3 g|