Beef and Mushroom Patties
In Ukrainian kitchens these are kotlety — pan-fried patties closer to a British rissole than to an American burger, breaded rather than grilled and never served on a bun. The mushrooms aren’t bulk filler: 10 oz of them against 1 1/3 lb of beef (300 g to 600 g) is a third of the mixture, and they are what stops lean beef from tightening into something dry.
Why the coating has three layers
Flour, beaten egg, breadcrumbs — each does a separate job. The flour dries the damp surface of the mince so the egg has something to cling to; the egg sets as it heats and seals the juices in; the crumbs supply the crunch. Skip the flour and the whole coat slides off into the pan with the juices behind it.
Grind the meat twice. A single coarse grind with visible fibers holds together poorly once wet mushrooms are folded through it. Flatten each egg-sized ball to about 1 cm, a scant half inch; any thicker and the crust burns before the middle is done.
For the ground red pepper the recipe leaves the choice open: sweet paprika for color, cayenne if you want heat. Wild mushrooms bring a bolder flavor but need a few more minutes in the pan. Mashed potato or braised cabbage alongside.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Grind the meat twice through a meat grinder into a smooth mince.
Finely chop the mushrooms and cook them with finely diced onion and minced garlic until half-done.
Mix the ground meat with the mushrooms and season with black and red ground pepper and crushed garlic.
Form the mince into balls the size of an egg and flatten them into flat patties.
Dredge the patties first in flour, then dip in beaten egg, and roll in breadcrumbs.
Fry on both sides in oil until browned and cook through.
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