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Meat, European

Kotlet mielony with dill potatoes and mizeria

Kotlet mielony is a breaded ground meat patty, a Sunday staple in Poland, served with dill potatoes and a creamy cucumber mizeria. For 4 people, it takes 50 minutes, ranks as easy and costs about €2.80 per serving. The key to success is a golden crust and a moist filling thanks to bread soaked in milk.

Tonight, the Sunday dish of all Poland, golden kotlet mielony with dill potatoes and a fresh cucumber mizeria in cream.

Kotlet mielony with dill potatoes and mizeria
Total time
50 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Kotlet mielony is the ground meat patty as it's eaten across Poland, crisp outside thanks to its golden breadcrumb coating, moist inside thanks to the mix of pork and beef and bread soaked in milk. Grated onion in the mixture adds juiciness you won't even notice, and cooking over medium heat gives the meat time to cook through without burning the outside.

This is a weeknight dish that kids and adults both enjoy, simple to make with everyday ingredients. The creamy cucumber mizeria brings freshness against the breaded meat, and the dill potatoes round out the plate without any fuss. Whether it's a quiet Sunday or a busy weeknight, this dish always finds its place at the table.

The ingredients

4 people

Butcher

  • Ground pork 350 g
  • Ground beef 250 g

Bakery

  • Sandwich bread 2 slices

Dairy

  • Milk 10 cl
  • Eggs 2
  • Thick sour cream 8 tbsp
  • Butter 30 g

Fruits and vegetables

  • Onion 1
  • Potatoes 1 kg
  • Dill 1 bunch
  • Cucumber 1

Pantry

  • Breadcrumbsoften in the pantry 100 g
  • Sunflower oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the peeled potatoes in salted water with a bit of dill. 20 min

    Save some fresh dill for the end, it adds much more flavor that way.

  2. Soak the bread in milk, squeeze it out, then mix it with the meats, grated onion, one egg, salt and pepper.

    Knead the mixture well, it becomes smooth and holds together better.

  3. Shape oval patties, dip them in beaten egg then in breadcrumbs.

    Wet your hands so the mixture doesn't stick.

  4. Fry the patties in hot oil over medium heat, a few minutes on each side, until cooked through. 12 min

    Cook gently, if the heat is too high the outside browns before the inside is done.

  5. Peel and thinly slice the cucumber, mix it with the cream, salt, pepper and dill for the mizeria, and toss the potatoes in butter.

    Salt the cucumber and let it drain for ten minutes, the salad will be crisper.

Our tips to get it right

  • Squeeze the soaked bread well before adding it to the meat, a filling that's too wet will fall apart while cooking.
  • Shape the patties to an even, moderate thickness so they cook through without burning on the outside.
  • Let the breaded patties rest a few minutes before frying, the coating sticks better to the meat that way.

The variations

  • Swap the beef for more pork if that's what you have on hand, the patties stay just as moist.
  • For a vegetarian version, replace the meat with chopped mushrooms and cooked lentils, using the same seasonings.
  • For a quicker version with kids, shape smaller patties, they cook faster and eat like nuggets.

What to serve it with

  • Polish rye bread
  • Slightly tart apple compote
  • Sparkling water with lemon

Storage

Kotlet mielony keep for 2 to 3 days in the refrigerator in a sealed container. They freeze well once cooked, reheat in a pan over low heat to keep the coating crisp. The mizeria doesn't freeze and is best eaten fresh, ideally the same day.

Questions about this dish

Can you prepare the filling ahead of time?

Yes, you can mix the filling the day before and keep it in the refrigerator in a sealed container. Shape and bread the patties just before cooking for the crispiest coating.

Can you use something other than breadcrumbs?

You can use whole wheat breadcrumbs or crushed crackers instead. The result will be slightly more rustic but just as crisp.

Why soak the bread in milk instead of just adding breadcrumbs to the mixture?

Bread soaked in milk keeps the meat moist without drying it out, unlike dry breadcrumbs. That's what makes kotlet mielony tender on the inside.

Do kids usually enjoy this dish?

Yes, the breaded patty shape reminds them of foods they already know, like nuggets. You can shape them smaller for kid sized portions.

How long does it take to make kotlet mielony, breaded Polish meat patties, with dill potatoes and a creamy cucumber mizeria?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in kotlet mielony, breaded Polish meat patties, with dill potatoes and a creamy cucumber mizeria?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does kotlet mielony, breaded Polish meat patties, with dill potatoes and a creamy cucumber mizeria cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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