Polish Kotlet Mielony with Potatoes and Beet Salad

Why You’ll Love This Recipe

• Classic Polish comfort: tender, juicy patties with a crisp golden crust.
• Balanced plate: buttery dill potatoes and a bright beet-and-horseradish salad.
• Weeknight friendly: simple steps, pantry staples, big flavor.
• Make-ahead friendly: patties can be pre-shaped and chilled or frozen.

Grocery List

• Produce: Onion, garlic, waxy potatoes, fresh dill or parsley, cooked beets, lemon
• Dairy: Milk, unsalted butter, clarified butter (or more oil)
• Pantry: Ground pork, ground beef, white roll or sliced white bread, dried marjoram, salt, black pepper, prepared horseradish, red wine vinegar, sugar, neutral oil, fine breadcrumbs, mustard

Full Ingredients

For the Kotlet Mielony (Patties)

• 400 g ground pork
• 300 g ground beef (about 15% fat)
• 1 small white roll (about 80 g), torn into pieces
• 120 ml whole milk (for soaking the roll)
• 1 small onion (about 120 g), very finely minced
• 1 large egg
• 1 tsp dried marjoram
• 1.5 tsp fine sea salt
• 0.5 tsp freshly ground black pepper
• 1 small garlic clove, grated (optional)
• 1 tbsp Dijon or Polish mustard (optional)
• 80 g fine dry breadcrumbs (for coating)
• 3 tbsp neutral oil (such as sunflower or canola), divided
• 2 tbsp clarified butter, divided

For the Buttery Potatoes

• 1 kg waxy potatoes (Yukon Gold or similar), peeled and cut into 3–4 cm chunks
• 40 g unsalted butter
• 2 tbsp finely chopped fresh dill or flat-leaf parsley
• 1 tsp fine sea salt (plus more for boiling water)
• 0.25 tsp white or black pepper
• 30 ml warm milk (optional, for extra silkiness)

For the Beet-and-Horseradish Salad

• 500 g cooked beets, peeled and coarsely grated (vacuum-cooked or roasted)
• 2–3 tbsp prepared horseradish, to taste
• 1 tbsp freshly squeezed lemon juice
• 1 tsp red wine vinegar
• 1 tsp granulated sugar (optional, to balance)
• 1 tbsp mild oil (sunflower or light olive)
• 0.5 tsp fine sea salt, plus black pepper to taste
• 1 tbsp chopped dill (optional, for garnish)

Step-by-Step Instructions

Step 1: Soak the roll and prep the aromatics

Place the torn roll in a bowl and pour in the milk. Let it soak for 5–10 minutes until fully saturated. Meanwhile, very finely mince the onion (the finer the cut, the better it will blend). Squeeze the roll thoroughly to remove excess milk; discard the liquid. Set both aside.

Step 2: Make the meat mixture

In a large bowl, combine the ground pork, ground beef, squeezed roll, minced onion, egg, marjoram, salt, pepper, and the optional garlic and mustard. Using clean hands, mix and knead the mixture for about 2 minutes until it turns sticky and cohesive. This brief knead builds structure and ensures juicy patties. Cover and rest the mixture for 10 minutes to hydrate the breadcrumbs from the roll.

Step 3: Shape and bread the patties

Divide the mixture into 8 equal portions (about 100 g each). Lightly wet your hands and form oval patties about 2 cm thick. Spread the breadcrumbs on a plate and coat each patty lightly on all sides, shaking off excess. Place patties on a tray and refrigerate for 10 minutes to set the surface—this helps the crust brown evenly.

Step 4: Start the potatoes

Bring a large pot of well-salted water to a boil. Add the potato chunks and cook until just tender, 12–15 minutes. Drain well. Return to the warm pot and add butter, chopped dill or parsley, salt, pepper, and the optional warm milk. Toss gently to coat. Cover to keep warm.

Step 5: Make the beet-and-horseradish salad

In a bowl, combine the grated cooked beets, horseradish, lemon juice, red wine vinegar, sugar (if using), oil, salt, and pepper. Taste and adjust horseradish and acidity to your preference—the salad should be bright with a nice kick. Stir in dill if using. Refrigerate until serving.

Step 6: Pan-fry the kotlety

Set a large heavy skillet over medium heat. Add 1.5 tbsp oil and 1 tbsp clarified butter. When shimmering, add half the patties without crowding. Fry 4–5 minutes per side, turning once, until deeply golden and cooked through (internal temperature 71°C/160°F). Transfer to a 95°C/200°F oven to keep warm. Repeat with remaining fat and patties, adding a splash more oil if the pan looks dry.

Step 7: Plate and serve

Serve two patties per person with a generous scoop of buttery potatoes and a side of beet-and-horseradish salad. Garnish with extra dill or parsley. Enjoy immediately while the patties are crisp.

Pro Tips

• Minced, not grated: Finely mince the onion for gentle sweetness without excess moisture. If you prefer, briefly sauté the onion until translucent and cool before mixing.
• Use a soaked roll: Traditional soaked roll keeps patties tender. If substituting bread, use 2 slices (about 80 g) of crustless white bread.
• Chill after breading: A short chill sets the surface and prevents breadcrumbs from falling off in the pan.
• Fry in oil plus butter: Neutral oil raises the smoke point; clarified butter adds flavor and browning.
• Thickness matters: Aim for 2 cm thick; too thin dries out, too thick risks undercooking.

Variations

• Turkey or chicken: Swap in 700 g ground turkey or chicken; add 1 tbsp oil to the mix for moisture and cook to 74°C/165°F.
• Gluten-free: Use gluten-free bread for soaking and coat with gluten-free breadcrumbs or fine cornmeal.
• Baked version: Brush patties with oil and bake on a rack at 200°C/400°F for 18–22 minutes, flipping once; broil briefly for extra color.

Storage & Make-Ahead

Refrigerate cooked patties in an airtight container for up to 4 days; reheat in a 180°C/350°F oven for 10–12 minutes to re-crisp. Freeze cooked or raw breaded patties for up to 2 months; thaw overnight in the fridge, then fry or reheat as directed. Beet salad keeps 3–4 days chilled. Potatoes are best fresh, but leftovers reheat gently with a splash of milk. You can mix and shape patties up to 24 hours ahead; keep covered and chilled.

Nutrition (per serving)

Approximate: 900–1000 kcal; Protein 34–38 g; Carbohydrates 70–80 g; Fat 48–56 g; Fiber 7–9 g; Sodium 900–1200 mg. Values will vary based on oil absorption and seasoning.