Kotlety Russian Meat Patties

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Kotlety are tender, golden-crusted meat patties that have been a staple of Russian home cooking for generations. Made with ground meat, soaked bread, and onion, they're pan-fried until deeply caramelized on the outside while staying impossibly juicy inside. Traditionally served with mashed potatoes, buckwheat, or a simple pan gravy, they're the kind of humble dish that defines everyday Russian comfort food.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 36 gFat
• 12 gSaturated Fat
• 14 gCarbs
• 1 gFiber
• 4 gSugar
• 33 gProtein
• 720 mgSodium
• 560 mgPotassium
• 115 mgCalcium
• 3.5 mgIron
• 3 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the patties

• 1 lb (450 g) ground beef (80/20)
• 1/2 lb (225 g) ground pork
• 3 slices (about 100 g) day-old white bread, crusts removed
• 3/4 cup (180 ml) whole milk
• 1 medium yellow onion, finely grated
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 1 1/2 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground coriander (optional)

For pan-frying

• 3 tbsp neutral vegetable oil (such as sunflower or canola)
• 1 tbsp unsalted butter
• 1/2 cup (120 ml) beef broth or water, for deglazing (optional)

For serving

• Chopped fresh dill or parsley
• Sour cream or smetana
• Lemon wedges

Directions

1. Soak the bread: tear the bread into chunks and place in a small bowl. Pour the milk over it and let soak for 10 minutes until soft. Squeeze out excess milk and crumble the bread into a mixing bowl.
2. Make the patty mixture: add the ground beef, ground pork, grated onion (with its juices), garlic, egg, salt, pepper, and coriander to the bowl with the soaked bread. Mix by hand for 2-3 minutes, kneading and smacking the mixture against the bowl until it becomes smooth, sticky, and holds together well.
3. Shape the patties: wet your hands with cold water and divide the mixture into 8 equal portions. Roll each into a smooth oval or round patty about 3 inches wide and 3/4 inch thick, pressing slightly to flatten the tops.
4. Heat the skillet: pour the vegetable oil into a large heavy skillet (cast iron is ideal) over medium-high heat. Add the butter and heat until the butter foams and the oil shimmers. The pan must be hot enough that a drop of water sizzles immediately.
5. Fry the patties: carefully lay the patties in the pan without crowding (work in two batches if needed). Cook 4-5 minutes per side without moving them, until a deep golden-brown crust forms. Flip gently with a spatula and brown the other side.
6. Deglaze and finish: reduce heat to medium, add the broth or water to the pan, cover, and let the patties simmer 3-4 minutes to finish cooking through and keep them juicy. Uncover and let any remaining liquid cook off.
7. Check doneness: the internal temperature should read 160°F (71°C) on an instant-read thermometer, or cut into one to make sure there's no pink in the center.
8. Serve hot: transfer the kotlety to a warm plate, spoon any pan juices over the top, and garnish with fresh herbs. Serve immediately with sour cream, mashed potatoes, or buckwheat.

Cook’s Notes

• Mixing and 'smacking' the meat mixture against the bowl develops the myosin proteins that help kotlety hold together and stay tender – don't skip this step.
• For extra-soft patties, soak an extra slice of bread; for a more compact texture, squeeze the soaked bread more thoroughly before adding.
• Traditionally the onion is raw-grated (juices included) for maximum moisture, but sautéing it first gives a sweeter, milder flavor.
• To keep leftovers juicy, reheat kotlety in a covered skillet with a splash of broth rather than the microwave.
• Freeze uncooked shaped patties on a parchment-lined tray, then transfer to a zip-top bag; cook straight from frozen, adding 2-3 extra minutes per side.

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