Polish-style fried meatballs or hamburgers literally called ground cutlets (pol. kotlety mielone). My latest rendition contains white radish, sesame seeds, and cilantro leaves. It is far away from home, but I think it’s healthy to travel from time to time. My cutlets are served with potatoes, yoghurt, dill, and Bayou Carlin coleslaw. The salad recipe is taken from RecipeLand. Quick and easy dinner to prepare.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minIngredients
Directions
1 - Soak bread or roll in water or milk. When soft then drain off the liquid using your palms. In the meantime dry fry sesame seeds, and set aside. Prepare the rest of ingredients. 2 - Toss all the ingredients into a larger bowl, and mix thoroughly using wooden spoon. If mixture is too mushy, add some small amount of bread crumbs, and mix again. 3 - Take a portion of mixture using your fingers, shape into round or oval cutlet shape with about ½ inch in thickness. Coat each cutlet with bread crumbs and set aside. You should have 12 not too big cutlets. 4 - Heat up the oil in a skillet, put cutlets into, brown both sides slightly, change heat to low level, and fry easily about 15 to 20 minutes turning cutlets from time to time.
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