Originally uploaded by robin.damstra.
These are a family favorite of Jim’s. The real name, kotelety, is still too hard for me to pronouce, so I’ll call them Russian Meat Patties. They are similar to small hambugers, with a light breadcrumb crust which is pan-fried and crispy. They have become a staple in our lives; I prefer using a mixture of buffalo and lamb meat for a lighter and less fatty meal, while Jim loves the tried and true veal, pork and beef mix. Seasoned ketchup works as a great garnish, and they go wonderfully with creamed spinach or a nice ceasar salad.
Russian Meat Patties (Kotelety)
1 pound ground meat
1 slice whole-wheat bread, softened in water and squeezed dry
1 finely diced white onion
1) Finely chop onion. Jim uses the food processor to cut back on the crying. Only pulse a few times to make sure you don’t liquify the onions.
2) Sautee onions until translucent, add to large bowl containing meat.
3) Add seasonings to taste (I like to add a dollop of tomato paste or ketchup.)
4) Mix well and form into small patties.
5) Dredge in breadcrumbs and add to preheated skillet coated with olive oil.
6) Pan fry each side until cooked through and browned on surfaces. About 3 minutes each side.
7) Serve immediately. Leftovers are great for lunch!
Warning: Dogs will drool while cooking.