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Kotlety Mielone with Mushrooms (Polish Ground Meat Patties)
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Source: https://recipheon.com/en/recipes/main-dishes/kotlety-mielone-with-mushrooms-polish-ground-meat-patties
About this recipe
Kotlety mielone with mushrooms are a variation on Polish home-style ground meat patties, served with sautéed mushrooms and potatoes. Egg and breadcrumbs help the patties retain their shape while frying, and the mushrooms add a pronounced, lightly earthy flavor. Cook the mushrooms separately so their moisture evaporates instead of making the patties soggy. This version keeps the familiar meal while giving it a more mushroom-forward character.
Ingredients
500 g ground pork and beef
150 g button mushrooms
1 egg
2 tablespoons breadcrumbs
400 g potatoes
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Steps
Peel and rinse the potatoes, then cut into similar pieces. Boil in water for 18–22 minutes, until easily pierced with a fork. Drain and keep covered. While they cook, clean and thinly slice the mushrooms.
Mix the meat with the egg, breadcrumbs, half the salt and half the pepper, just until combined. Shape into four equal patties and flatten to the same thickness so their centers cook at similar rates.
Heat a large nonstick frying pan over medium heat. Fry the patties without added fat for 4–5 minutes per side until browned. Check the thickest patty and continue heating if the center is not fully cooked. Spread the mushrooms in another dry nonstick frying pan and cook for 5–7 minutes, stirring, until the released water evaporates.
Add the remaining salt and pepper to the mushrooms. Cook for another 2–3 minutes, stirring, until the slices brown lightly. If liquid remains in the bottom, let it evaporate before serving.
Divide the hot potatoes between four plates and add one patty to each. Serve the mushrooms alongside the patties; they are a separate accompaniment rather than a sauce.
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