Kotlet mielony is a synonym for comfort and homey warmth. Although it is a simple dish, the correct preparation is key. The mixture should be carefully combined so that all the ingredients bind together and the patties remain firm. It is also important to use breadcrumbs for coating, which gives them a crispy layer. In Poland, this dish is often prepared with a large amount of meat at once so it can be eaten for several days, as it is also great cold. It is a perfect example of how to create a hearty and beloved meal with common ingredients that the whole family loves.
Soak the bread roll or bread in milk or water, then squeeze it out thoroughly.
Sauté the finely chopped onion in a little oil until soft and starting to caramelize.
In a bowl, mix the minced meat, squeezed bread roll, sautéed onion, and egg. Mix thoroughly with your hands. Season with salt, pepper, and marjoram. The mixture should be compact but not too dense.
Shape the prepared mixture into oval or round patties and coat them in breadcrumbs. Make sure they are firmly pressed so they don't fall apart during frying.
Heat the oil in a large pan. Fry the patties over medium heat on both sides until they are golden brown and crispy, about 5-7 minutes per side. Make sure they are cooked through.
Serve hot with traditional Polish side dishes, such as mashed potatoes, braised sauerkraut, or mizeria (cucumber salad with sour cream). They are also great cold, for example, in a sandwich.