Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g (1.1 lb) ground beef, 85% lean
- 300 g (10.5 oz) ground pork
- 2 slices white bread (80 g), crusts off + 120 ml (1/2 cup) milk
- 1 medium onion, finely grated
- 1 large egg
- 60–90 ml (1/4–1/3 cup) ice-cold water
- 2 tsp kosher salt, 1 tsp black pepper
- 1/2 cup (60 g) fine dry breadcrumbs, for coating
- 4 tbsp neutral oil + 1 tbsp butter, for frying
- 900 g (2 lb) russet potatoes + 4 tbsp butter + 180 ml (3/4 cup) warm milk
- 2 tbsp butter + 2 tbsp flour + 480 ml (2 cups) beef broth, for gravy
- Dill pickles and chopped dill or parsley, to serve
Do This
- 1. Boil potatoes in salted water until tender, 15–20 minutes.
- 2. Soak bread in milk; grate onion. Mix beef, pork, onion, egg, salt, pepper. Squeeze bread, add, then beat in ice water until sticky; rest 10 minutes.
- 3. Shape 10–12 oval patties with damp hands; coat lightly in breadcrumbs.
- 4. Pan-fry in 4 tbsp oil with 1 tbsp butter over medium heat, 3–4 minutes per side; splash in 2 tbsp water and cover 1 minute to steam. Internal temp 160°F/71°C.
- 5. Make gravy in the same pan: 2 tbsp butter + 2 tbsp flour; whisk in 2 cups broth; simmer 3–4 minutes. Season.
- 6. Drain potatoes; mash with 4 tbsp butter and 3/4 cup warm milk; season.
- 7. Serve kotleti with mashed potatoes, gravy, fresh herbs, and crisp pickles.
Why You’ll Love This Recipe
- Classic Eastern European comfort: juicy, tender kotleti with creamy mash and rich pan gravy.
- Soaked bread and grated onion keep the patties exceptionally soft and moist.
- All on the stovetop in about an hour, using pantry-friendly ingredients.
- Kid-friendly, freezer-friendly, and perfect for weeknights or Sunday supper.
Grocery List
- Produce: 1 medium onion, 900 g (2 lb) russet potatoes, fresh dill or parsley, dill pickles
- Dairy: Milk, butter, 1 large egg
- Pantry: Ground beef, ground pork, white bread, fine breadcrumbs, neutral oil, beef broth, all-purpose flour, kosher salt, black pepper
Full Ingredients
For the Kotleti (Pork–Beef Patties)
- 500 g (1.1 lb) ground beef, 85% lean
- 300 g (10.5 oz) ground pork (shoulder preferred)
- 2 slices white bread (about 80 g), crusts removed
- 120 ml (1/2 cup) whole milk, for soaking bread
- 1 medium onion (about 150 g), finely grated with juices
- 1 large egg
- 60–90 ml (1/4–1/3 cup) ice-cold water, as needed
- 2 tsp kosher salt (about 12 g)
- 1 tsp freshly ground black pepper
- 60 g (1/2 cup) fine dry breadcrumbs, for coating
- 4 tbsp neutral oil (sunflower or canola) + 1 tbsp unsalted butter, for frying
For the Pan Gravy
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 480 ml (2 cups) low-sodium beef broth
- Fine salt and black pepper, to taste
- Optional: 1–2 tbsp sour cream or 1 tsp Dijon mustard for richness
For the Mashed Potatoes
- 900 g (2 lb) russet potatoes, peeled and cut into chunks
- 1 tbsp kosher salt, for the cooking water
- 4 tbsp (56 g) unsalted butter
- 180 ml (3/4 cup) warm milk (or more to taste)
- Fine salt and pepper, to taste
To Serve
- Dill pickles (8–12 spears)
- Chopped fresh dill or parsley, for garnish
Step-by-Step Instructions
Step 1: Start the potatoes
Place the peeled, chunked potatoes in a pot, cover with cold water by 2.5 cm (1 inch), and add 1 tbsp kosher salt. Bring to a boil, then simmer until very tender, 15–20 minutes. While they cook, make the kotleti mixture.
Step 2: Soak bread and prep aromatics
In a bowl, tear the bread and pour in the milk. Let it soak 5 minutes, then squeeze out excess milk (reserve the liquid). Finely grate the onion; include its juices for moisture and sweetness.
Step 3: Mix the kotleti
In a large bowl, combine ground beef, ground pork, grated onion, squeezed bread, egg, salt, and pepper. Using a spoon or hand, beat the mixture vigorously for 1–2 minutes, gradually drizzling in 60–90 ml (1/4–1/3 cup) ice-cold water until the mixture turns sticky and homogenous—this creates a tender, juicy texture. Rest 10 minutes in the fridge.
Step 4: Shape and coat
Set out a plate with the fine breadcrumbs. With damp hands, form 10–12 small, oval patties (about 6–7 cm / 2.5 inches wide, 1.5 cm / 5/8 inch thick). Lightly coat each patty in breadcrumbs, tapping off excess.
Step 5: Pan-fry the kotleti
Heat 2 tbsp oil and 1/2 tbsp butter in a large skillet over medium heat (steady sizzle; if using an electric griddle, about 175°C/350°F). Fry in two batches to avoid crowding: cook 3–4 minutes until deep golden, flip, cook another 3–4 minutes. For extra juiciness, add 2 tbsp water, cover, and steam 1 minute at the end. Internal temperature should reach 71°C/160°F. Transfer to a warm plate or a 95°C/200°F oven; repeat with remaining patties, adding another 2 tbsp oil and 1/2 tbsp butter for the second batch.
Step 6: Make the pan gravy
Pour off excess fat, leaving about 2 tbsp in the pan. Add 2 tbsp butter and melt. Whisk in flour; cook 1–2 minutes until blond and nutty. Slowly whisk in beef broth, scraping up browned bits. Simmer 3–4 minutes until glossy and lightly thickened. Season to taste with salt and pepper. Optional: whisk in sour cream or a touch of Dijon for richness.
Step 7: Finish the mash and serve
Drain the potatoes well and return them to the hot pot to steam off excess moisture, 1 minute. Mash or rice the potatoes, then fold in butter and warm milk until creamy. Season to taste. Plate a scoop of mash, top with 2–3 kotleti, spoon over gravy, and sprinkle with fresh dill or parsley. Serve immediately with chilled crisp dill pickles.
Pro Tips
- Mix until sticky: vigorous mixing plus a splash of ice water creates a light, tender kotleti.
- Keep it cool: cold meat and cold hands help the patties hold together and stay juicy.
- Breadcrumbs, not a crust: dust lightly so they brown without burning.
- Steam to finish: a quick covered minute with a splash of water keeps the centers moist.
- Warm dairy for mash: warm milk absorbs better and keeps potatoes silky, not gluey.
Variations
- Chicken or turkey kotleti: swap in ground poultry, add 1 tbsp mayo or sour cream, and cook to 74°C/165°F.
- Mushroom-onion gravy: sauté 200 g sliced mushrooms and half an onion before making the roux.
- Gluten-free: use GF bread for soaking and rice flour for a light coating.
Storage & Make-Ahead
Refrigerate cooked kotleti, mashed potatoes, and gravy separately for up to 3 days. Reheat kotleti in a covered skillet with a splash of broth over medium-low heat, 6–8 minutes, or in a 175°C/350°F oven for 10–12 minutes. Rewarm gravy gently with a bit of water if thick. Mash reheats best with an extra splash of warm milk. For make-ahead, mix and shape patties up to 24 hours in advance; store covered and chilled. To freeze, arrange raw patties (unbreaded) on a tray until firm, then bag for up to 2 months; thaw overnight, coat in breadcrumbs, and cook as directed.
Nutrition (per serving)
Approximate: 980 calories; 39 g protein; 50 g carbohydrates; 54 g fat; 6 g fiber; 1450 mg sodium. Values vary by ingredients and portion size.
