Russian Meat Patties - Kotlety

Elena Butuc

In Moldova, they go by the name "parjoale"; in my mother's house, they're known as "kotlety" (in Russian). In Romania, they're simply called "chiftele". No matter what you call them, these savory patties are a staple at festive gatherings. My mother's version is unparalleled, and she expertly prepares them for every holiday. She always has a stash of them in the freezer, ready to serve on any occasion.

The key to making excellent meatballs lies in using the right type of meat. Avoid pre-minced meat, which is often overly fatty and of low quality. We typically mix equal parts beef and pork, although my mother prefers a pork-heavy blend. Recently, I've taken to making them with just beef or veal. It's crucial to know precisely what meat goes into your meatballs.

There are various ways to cook these delicious patties. Although the tastiest ones are fried in oil, which you can learn in the steps below, more diet-friendly versions can be baked in the oven or cooked on a non-stick ceramic pan without oil. These versions might be slightly drier but are equally flavorful.

I encourage you to try this recipe, as everyone who has tasted my kotlety has requested it. It's wise to make extra portions to keep in the freezer. They're a lifesaver when faced with unexpected guests or when you're not in the mood to cook, as they retain their flavor and texture wonderfully after being defrosted.

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Ingredients

Metric US

●

Grinded meat

1 kg

preferably minced at home

●

White onion

2 pieces

or 3 if small

●

White bread

100 g

or 3 tablespoons breadcrumbs

●

Semolina flour

1 tbsp

optional

●

Egg

3 pieces

●

Salt

1 tbsp

to taste

●

Ground black pepper

0.25 tsp

●

Sunflower oil

200 ml

Step by step

Step 1

Cut the meat and onion into medium-sized pieces to pass them through the grinder.

Soak the bread (preferably stale, not fresh) in water or milk.

Step 2

Grind everything (meat, onion, and soaked, well-drained bread) using the meat grinder.

Here I used breadcrumbs instead of bread, adding it directly to the chopped onion mixed with meat.

Transfer to a large bowl, add eggs, semolina, salt, and pepper, and then mix thoroughly by hand for about 10 minutes until all ingredients are well combined. If the mixture feels too dry, add more eggs, one at a time, checking for softness and elasticity after each addition.

Step 3

Form the patties by wetting your hands in water or oil and taking a small portion of the minced mixture, about the size of a medium tomato. Shape it well in your hands, then toss it between your palms a few times to form a ball, flatten it, and shape it into round or elongated discs. Place them on a platter or plate greased with a little oil.

Heat the oil well in a pan, then add the patties.

Step 4

Cover with a lid and let them simmer for 5-10 minutes.

Step 5

After simmering, remove the lid to allow browning. Flip the patties to brown the other side, this time without the lid. Then remove them from the pan with a wooden spatula, scrape the pan, and cook the next batch.

Using the lid at the start of cooking makes the patties softer and fluffier, so I strongly recommend steaming them briefly.

Step 6

These are placed in a Teflon tray, greased lightly with oil or without oil at all.

I arrange and put them in the oven, optionally covering them at first with a lid or aluminum foil for steam cooking.

Step 7

Once they're browned on the bottom, turn them over and bake for another 10 minutes.

If you don't have a Teflon tray, use baking paper; otherwise, the patties might stick, making them difficult to turn.

Step 8

These are the oven-baked patties, a bit drier but just as tasty.

Step 9

These are the pan-fried ones, juicy and tender—allow them to cool on a plate in no more than two layers. Once cooled, freeze them; never freeze or refrigerate them hot.

After cooking them 2-3 times, you'll notice the difference in texture. Your patties will improve each time. I advise against using additional spices, as they can overshadow the meat's natural flavor.

For veal and beef, I suggest adding extra onions and eggs to ensure tenderness. Follow the recipe and you'll produce the most delicious patties you’ve ever tasted.

Enjoy!