Best Kotlety Polish Patties Recipes

POLISH EGG PATTIES (KOTLETY JAJECZNE)

Steps:

• Boil eggs: Place 6 eggs in a saucepan, add water, cover and bring up to the boil then lower the heat and simmer for 7 minutes.
• Cool eggs: Remove from the heat, drain off the hot water and place under cold running water for 30 seconds. Add fresh ice cold water (along with a few ice cubes, if possible, so the water stays cold) and set aside for 2 minutes. This will cool the eggs quickly as well as ensure the shell comes off easily. Drain off the water then pat the eggs dry.
• Peel eggs: Tap each egg against the counter or cutting board then roll to crack the shell all over. Peel and gently wipe away excess moisture.
• Mash eggs: Place the eggs in a large shallow bowl. Mash them up using a fork until the mixture has the consistency of large crumbs.
• Add ingredients: Add the remaining raw egg, herbs, 2.5 tablespoons of breadcrumbs, shredded cheese, salt and pepper. Stir thoroughly until the mixture becomes sticky.
• Make patties: Form medium-sized balls making sure they are firm before flattening gently and turning into round patties. You should get 6 patties. Coat in the breadcrumbs all over.
• Fry: In a large non-stick pan heat about 1.5 tablespoons of oil and fry the patties on a medium heat for 2-3 minutes, or until lightly browned, on each side.
• Serve: Remove from the pan and serve immediately.

KLUPSKIES (POLISH BURGERS)

Steps:

• Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. Form the mixture into 4 patties.
• Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

KOTLETY - POLISH PATTIES

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.

EASTERN EUROPEAN KOTLETY

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.

CHICKEN AND MUSHROOM PATTIES (KOTLETY OR KATLETI)

Steps:

• Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you're feeling adventurous.
• In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).
• Using an ice cream scoop, place one scoop of the mixture at a time into the flour, then dredge it on both sides and used your hands to create oval patties, tapping off excess flour. If you're making sliders, make them round like mini burgers.
• 4. Heat 2-3 tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.