Russian kotleti are tender pan-fried beef cutlets bound with potato and onion, then breaded and fried until golden and crispy. They're a staple comfort dish that requires minimal equipment and delivers restaurant-quality results at home.
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In a food processor, add peeled and chopped potatoes, onion, garlic, salt and pepper, and blitz until smooth. Then add mustard and mix everything. If you don't have a food processor, you can grate everything by hand using the smallest cut setting.
Add minced beef and egg to the potato mixture and mix for a few minutes until incorporated. Place meat into a large bowl and add milk. Add less or more milk as needed — the mixture should be soft but not runny and not too firm.
Wet your hands. Take a large tablespoon of meat mixture, roll it in your hands to shape, then dip into breadcrumbs on both sides and set aside. Repeat until all the mixture is used.
Heat oil and butter in a pan over high heat until very hot. Add the beef kotleti and fry on both sides for 5–8 minutes. Start on high heat to crisp them up, then lower to low-medium heat. Once done, serve with your choice of garnish.
Written automatically by CookOS, not by the creator.
Store cooked kotleti in an airtight container in the refrigerator for up to 3 days, or freeze uncooked breaded patties for up to 3 months; fry from frozen, adding 1–2 minutes to cooking time.
Food processor (optional; a box grater or microplane can replace it for grating potatoes, onion, and garlic by hand)
Written automatically by CookOS, not by the creator.
The recipe calls for 500g minced beef, or you can use 250g beef and 250g pork for a richer flavor. Pure beef works perfectly fine.
The mixture should be soft but not runny and not too firm. Add milk gradually until you reach this texture—it should hold together when shaped but not be stiff.
Fry on high heat for 5–8 minutes total (both sides), starting on high to crisp the outside, then lower to low-medium heat to cook through without burning.
Yes. Shape and bread the kotleti, then refrigerate on a tray for up to 24 hours before frying, or freeze for up to 3 months. Fry from cold, adding 1–2 minutes to cooking time if frozen.
Reheat gently in a low oven (160°C / 320°F) for 10–15 minutes to keep them tender, or pan-fry briefly over low heat with a little butter.
