Are you looking for a quick and easy recipe that you can have with any side dish, salad for dinner, or serve together with eggs for breakfast? I have a perfect dish for you – juicy and tender Russian meat patties.

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It is very funny how such a simple food can be so satisfying. You simply need to try cooking it once to understand all the peculiarities and how to adjust the recipe to your taste, decide on the type of meat, on the amount of seasoning, and especially on the type of dried herbs to add to the minced meat, etc. Especially, the time of sautéing patties on your stovetop and using your skillet.

Russian Kotleti

Only a few ingredients are necessary to make classic Russian katlety. Meat, several loaf slices soaked in milk, onion, and seasoning, in the form of salt and black pepper. You always can beat in one egg to the mixture as an extra binder. It can help to hold the mince together while cooking patties in the skillet. However, I will share with you one tip that can help you with that and you won’t need eggs. For some, Russian food is somewhat plain that is why I added a teaspoon of dried herbs in the list of ingredients to add some extra flavor.

Here are some of my favorite dishes to serve with kotlety – Russian pork burger patties:

with some salad on the side:

Ingredients for Meat Patties:

Ingredients Russian Meat Patties

  • 700 g minced meat (pork);
  • 300 g several loaf slices;
  • 250 ml milk;
  • 1 onion;
  • 150 g breadcrumbs;
  • 50 ml vegetable oil;
  • Salt and freshly ground black pepper;
  • 1 tsp. dried herbs (optional).

How to make minced meat patties at home:

  • Take a deep bowl, place loaf slices and cover them with milk. Let them soak for 5 minutes to soften, at least.

Soak bread in milk

  • Peel onions and cut them into big chunks. Blend it using a convenient way whether a blender or a meat-grinder. Add it to the bowl with minced meat.

Combine minced meat with onion

  • Squeeze loaf slices to get rid of milk. Blend this ingredient, too. Add to the bowl with minced meat and onion.

Add soaked bread

  • Add seasoning at this stage. Salt, freshly ground black pepper, and herbs. Garlic powder, dried thyme, smoked paprika will be among the best choices to add. A foolproof option is also a teaspoon of a mix of Italian herbs. Thoroughly mix the ingredients until the mixture becomes well combined.

Add seasoning and mix

This next step is optional. You need to beat/bash minced meat by throwing it. Yeah, You did not misread it! You take the whole meat mixture into a hand, lift the mass up and then throw it down into the bowl. Repeat the procedure 5 to 10 times. I find that it makes the texture of minced meat denser and patties keep the form better when you cook them in the skillet.

  • Take a flat plate and sprinkle breadcrumbs over it. Form oval patties with your hands or using a tablespoon in the size you need. Try making patties of the same size so that they cook evenly. Dip every side of the cutlet into the breadcrumbs.

Cover patties in breadcrumbs

  • Heat vegetable oil in the skillet over medium heat. Cook meat patties for 2-4 minutes on each side or until browned. If you making them for the first time on your stove, you will need to check the doneness of the meat before taking them out of the skillet as everyone’s skillet and stove cook differently.

Cook for 4 minutes on each side

  • When you have patties ready, take them out of the skillet and place them on the paper towels to drain the excess of oil from the pan. Enjoy with any type of side dish!

Transfer to a serving plate when cooked

If you liked Russian Kotleti Recipe , I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!

Meat Patties Recipe – How to Make Russian Kotleti

Learn how to make juicy and tender Russian meat patties at home.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: Russian
Keyword: Breakfast Sausage Patties, Classic Russian Kotleti, How to make patties with meat, Kotlety Recipe, Pork Patties Recipe, Russian Meat Patties
Servings: 5 servings
Calories: 236kcal

Ingredients

  • 700 g minced meat (pork)
  • 300 g several loaf slices
  • 250 ml milk
  • 1 onion
  • 150 g breadcrumbs
  • 50 ml vegetable oil
  • Salt and freshly ground black pepper
  • 1 tsp. dried herbs optional

Instructions

  • Take a deep bowl, place loaf slices and cover them with milk. Let them soak for 5 minutes to soften, at least.
  • Peel onions and cut them into big chunks. Blend it using a convenient way whether a blender or a meat-grinder. Add it to the bowl with minced meat.
  • Squeeze loaf slices to get rid of milk. Blend this ingredient, too. Add to the bowl with minced meat and onion.
  • Add seasoning at this stage. Salt, freshly ground black pepper, and herbs. Garlic powder, dried thyme, smoked paprika will be among the best choices to add. A foolproof option is also a teaspoon of a mix of Italian herbs. Thoroughly mix the ingredients until the mixture becomes well combined.
  • Take a flat plate and sprinkle breadcrumbs over it. Form oval patties with your hands or using a tablespoon in the size you need. Try making patties of the same size so that they cook evenly. Dip every side of the cutlet into the breadcrumbs.
  • Heat vegetable oil in the skillet over medium heat. Cook meat patties for 2-4 minutes on each side or until browned. If you making them for the first time on your stove, you will need to check the doneness of the meat before taking them out of the skillet as everyone's skillet and stove cook differently.
  • When you have patties ready, take them out of the skillet and place them on the paper towels to drain the excess of oil from the pan. Enjoy with any type of side dish!

Notes

*calories per 100 g of cooked product

Do not forget to share your experience with everybody. Leave your comments in the section below!

2 Comments

  1. For anyone who hasn’t yet made these…the proportions seem to be a bit OFF. I actually have leftover bread mush/onion mixture leftover. The meat, instead of 700 gram, should be 1.4 kg.

    • Julia Reply

      Thanks for the comment! However, I can’t figure out how you ended up with an extra onion-bread mixture. I think the size of the onion and how much liquid the bread absorbs plays a role here. Glad that you did not add al the mixture at once!

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