Russian Meat Patties (Kotleti)
Russian meat patties (kotleti) are ground pork and beef patties bound with milk-soaked bread and pan-fried until golden, resulting in an exceptionally soft and juicy interior that's a staple of Russian home cooking.
Russian meat patties (kotleti) are ground pork and beef patties bound with milk-soaked bread and pan-fried until golden, resulting in an exceptionally soft and juicy interior that's a staple of Russian home cooking.
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In a large bowl, combine the ground pork, ground beef, and egg.
Season the meat mixture with salt and freshly ground black pepper.
In a separate bowl, place the slices of white bread and pour milk over them. Press down to ensure they are fully soaked.
Blend the medium onion in a blender until it forms a smooth puree.
Add the onion puree to the meat mixture.
Squeeze the excess milk from the soaked bread and add the bread to the meat mixture.
Using your hands, mix all the ingredients together until well combined.
To tenderize the meat, pick up the entire mixture and throw it back into the bowl several times.
Form the mixture into 12 evenly-sized round patties.
Heat avocado oil in a large skillet over medium-high heat.
Carefully place the patties in the hot skillet and cook uncovered for 7 minutes on the first side.
Flip the patties, then cover the skillet with a lid. Reduce the heat to low and cook for another 10 minutes until cooked through.
Remove from the pan, garnish with fresh dill if desired, and serve.
Store cooked kotleti in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low heat or in a 325°F oven for 10-12 minutes to retain moisture.
Milk-soaked bread acts as a binder and moisture retainer, keeping the patties tender and juicy rather than dense or dry during cooking.
Yes, form patties up to 4 hours ahead and refrigerate on a parchment-lined plate, uncovered, before frying.
Avocado oil works well due to its high smoke point, but vegetable or sunflower oil are traditional Russian alternatives.
Fry 3-4 minutes per side until golden brown and the internal temperature reaches 160°F (71°C).
Yes, freeze formed patties on a tray for 2 hours, then transfer to freezer bags for up to 3 months; fry from frozen, adding 1-2 extra minutes per side.
