On our eating around adventure in Poland they make Kotlety Mielone, which is the same thing as polpete. I think most countries have a variation of this recipe, some call it rissoles, polpete, fasiranci, patties, the list goes on. Here I have combined the Polish way of making kotlety mielone and my mums way of making polpete. Like my mum, I fried the onions first until soft, 4-5 minutes, cooled them, then added them to the mince, this way there is no raw onion flavour, and I added some vegeta, for flavour. What I learnt from the polish was they add bread soaked in milk and they add water to the mince, just enough to moisten the mince, but not make it wet. This produces super juicy patties, it's brilliant. My family love these polpete/kotley mielone, I won't make them any other way anymore.
The bread I use is a soft bread for this, not a crunchy Italian roll.
Now I love them with mashed potato or restani krumpir and a green salad. It would be great in a tomato sauce as I mentioned above, but it would also be great with a Creamy Mushroom SauceMy kids love them with Podravkas Croatian ajvar (a capsicum and eggplant relish) and a vinegar based coleslaw. But in all honesty it works with any salad you like.
This is simple cooking, but absolutely delicious, something you should try.
Makes 10-12 polpete
1 medium sized stale roll or 2 slices stale white bread
1/2 cup milk
500g pork mince
500g veal or beef mince
1 large onion, finely diced
1 large egg
1/4 cup cold tap water
salt and pepper, to taste
1 teaspoon vegeta
1/2 cup breadcrumbs
1/3-1/2 cup sunflower oil, for frying
Tear a piece of white bread or a small dinner roll into smaller pieces, add to a small bowl and pour in the milk. Set aside for 10-15 minutes. Squeeze out the excess milk from the bread, you can discard the milk, you will only use soft bread.
In a small frying pan add 1 tablespoon of the oil, add the onion and sauté for 4-5 minutes until soft and translucent. Allow to cool completely.
To a large bowl add the beef and pork mince, onion, egg, bread and vegeta. Season the mixture with salt and pepper (I add approximately 1 teaspoon of fine sea salt and 1/4 teaspoon of ground white pepper but you should add it to your taste). Make sure your bread is really soft and there are no large lumps.
Using your fingertips to combine the meat mixture until all the ingredients are combined well, then slowly add cold water, you want a damp feel, not a wet mix, the mince and bread will soak up the water. Keep mixing for a couple of minutes. I don't like to over work the mixture that's why I use fingers only.
Form round or oval patties, about 1.5-2cm thick. The meat mixture will be loose but it should hold its shape. The amount you get depends on the size you make.
Coat the patties on both sides in breadcrumbs. If the patties lose their shape after coating them in breadcrumbs – just shape them again, they will be fine.
Heat the oil in a large frying pan over medium-high heat. You should have enough oil to cover the bottom of the pan, about 5mm of oil. Cook the patties on both sides, about 5 minutes per side, until browned nicely and cooked through, making sure they are not overcrowded in the pan. If they are colouring too quickly reduce the heat a little. One is always a tester, if it is done they all are.
Serve hot with mashed potato and a salad of your choice.
Pin it: www.pinterest.com.au/pin/399413060717703524