Kotleti are traditional Russian meat patties, renowned throughout Eastern Europe. They are typically flattened and round or oval in shape, resembling a smaller, more flavorful version of an American burger. The exact shape can vary by region or family tradition; my mom shapes them into perfect disks, while my husband’s mom prefers a slightly oval form. The name itself has regional nuances: in Ukraine, they are known as Katleti, in Russia, the singular is Kotleta (Kotleti being plural), and in Poland, they are called Kotlety or Kotlet. Despite these minor linguistic differences, all refer to related, delicious ground meat patties.

Essentially, Kotleti are the Slavic answer to a cutlet, made from ground meat and distinctively seasoned with the savory spices common in Eastern European cooking. They are smaller than a typical hamburger patty, making them incredibly versatile and appealing to all ages, often compared to the satisfying bite of a chicken nugget.

Making Kotleti is quite straightforward, similar to preparing a burger, but with a unique method that yields exceptional tenderness. The process involves seasoning ground meat and using binders like breadcrumbs or crackers to help the patties hold their shape. Interestingly, this specific recipe achieves a perfectly structured and remarkably fluffy texture without the addition of eggs! To get started, you’ll primarily need a spacious mixing bowl for combining ingredients and a sturdy skillet for frying.

My mom’s special technique involves an extra step of baking the patties in the oven after frying, especially with a small amount of water, which steams them to incredible fluffiness. Here are the key steps:

1. Prepare the Meat Mixture: In a large mixing bowl, gently combine all your meat mixture ingredients. While Ukrainians traditionally use their hands, it’s crucial not to over-mix or whip the meat, as this can lead to tougher, less tender patties. Aim for just enough mixing to ensure everything is evenly incorporated.
2. Pan-Fry for a Golden Crust: Preheat a frying pan over medium heat and add a generous amount of oil. Carefully place the formed Kotleti into the hot oil and fry them until they develop a beautiful golden-brown crust on each side. To achieve the best crust, try to limit flipping the patties to just once per side.
3. Steam-Bake for Ultimate Fluffiness: This is where the magic happens! Transfer the pan-fried Kotleti to a 13×9 inch baking dish. Add about 1/2 cup of boiling water to the dish. Cover lightly (or loosely with foil) and bake the Kotleti in the preheated oven for an additional 30-45 minutes. This steaming process infuses moisture and makes the Kotleti incredibly light and fluffy, distinguishing them from ordinary fried patties.

Kotleti are a hearty and satisfying main course that truly shine when paired with traditional Eastern European sides. The classic accompaniments balance the richness of the meat with comforting textures and tangy flavors. A side of perfectly cooked potatoes and a variety of pickled vegetables are almost mandatory. A slice of hearty rye bread is also a perfect addition to complete the meal. Here’s a list of Ukrainian staples that pair wonderfully with Kotleti, enhancing the authentic dining experience:

• Crispy Ukrainian Fried Potatoes
• The BEST Creamy Mashed Potatoes Recipe
• Tangy Pickled Peppers
• Refreshing Pickled Cabbage Salad
• How To Make Homemade Sauerkraut
• Rustic Whole Wheat Sourdough Bread
• Quick One Pot Creamy Angel Hair Pasta Recipe (for a modern twist!)

Absolutely! Substituting fresh bread for crackers is a common and traditional practice in many Kotleti recipes. To do this, simply soak 3-4 slices of white bread in about 1/2 cup of milk until it softens completely. Mash the soaked bread thoroughly and incorporate it into your meat mixture. After forming the patties, you can still coat them in breadcrumbs for an extra crispy exterior.

For those with gluten sensitivities or dietary preferences, you can easily make this recipe gluten-free by omitting both crackers and traditional breadcrumbs. Instead, use old-fashioned rolled oats as a binding ingredient. The oats will absorb moisture and help bind the patties effectively, ensuring a delicious and safe meal for everyone.

While pan-frying Kotleti until nicely browned on each side ensures they are cooked through and delicious, the additional baking step is what truly elevates their texture. Baking them in the oven with a small amount of water creates a steaming environment that makes the Kotleti incredibly tender, moist, and, as we love to say, super fluffy! This is a hallmark of truly authentic, melt-in-your-mouth Kotleti.

For optimal fluffiness, bake the Kotleti in a preheated 350°F (175°C) oven with 1/2 cup of boiling water for approximately 30-45 minutes. If you’re ever unsure about the doneness of your meat, especially with ground meat, it’s always best to use an instant-read meat thermometer. Insert it into the thickest part of a Kotleta, ensuring it reads an internal temperature of 160°F (71°C) for beef or pork, or 165°F (74°C) for poultry.

In traditional Russian and Ukrainian kitchens, sunflower oil is a very popular choice for frying due to its mild flavor and high smoke point, making it versatile for both salads and cooking. However, you don’t need to limit yourself to sunflower oil. Any mild-flavored cooking oil with a relatively high smoke point will work beautifully. Options include vegetable oil, canola oil, grapeseed oil, or even a light olive oil. Extra virgin olive oil can also be used, but be mindful of its slightly lower smoke point and stronger flavor, which might subtly alter the taste of the Kotleti.

Leftover Kotleti are incredibly delicious, often tasting even better the next day – some people even enjoy them cold straight from the refrigerator! To store them safely, ensure the Kotleti have cooled completely to room temperature. Then, transfer them to an airtight container or wrap them tightly in plastic wrap or aluminum foil. Stored properly in the refrigerator, they will remain fresh and flavorful for up to 4 days.

To Reheat: For a quick reheat, you can use a microwave, warming them until hot throughout. For a crispier exterior, toast them in a preheated 350°F (175°C) oven for about 10-15 minutes, or until thoroughly heated.

Absolutely, Kotleti are an excellent option for meal prepping and can be easily frozen! This Kotleta recipe can be stored in the freezer for up to 6 months, and even longer in a deep freezer. Having a batch of frozen Kotleti on hand is a lifesaver for busy moms, offering a convenient and wholesome dinner option during hectic weeknights.

To Freeze: Allow the cooked Kotleti to cool completely to room temperature. For best results, flash freeze them first by arranging the patties in a single layer on a parchment-lined baking tray. Once solid (after a few hours), transfer the frozen meat patties into a freezer-safe bag or an airtight container, removing as much air as possible to prevent freezer burn. Label with the date and store in the freezer.

To Reheat Frozen Kotleti: You can reheat them directly from frozen. Bake them in a preheated 350°F (175°C) oven for approximately 35-40 minutes, or until thoroughly heated through. Alternatively, for a quicker method, microwave them for 2-3 minutes, flipping once halfway through, though the oven method will yield a better texture.

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  Prepare the Cracker Binder: In a small bowl, soak the crushed Ritz crackers in 1 cup of milk for a few minutes until softened. Once soft, mash them well with a fork until they form a paste. Set this mixture aside. This is a crucial step for the Kotleti’s unique fluffy texture.
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  Combine All Ingredients: In a large mixing bowl, add the ground meat (beef or pork mix), the mashed cracker-milk mixture, finely grated onion, crushed garlic, salt, and black pepper. Gently combine all the ingredients with your hands until just mixed. Be careful not to overwork the meat, as this can make the patties tough.
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  Form and Coat the Patties: Take about 2 tablespoons of the meat mixture and form it into a 2-inch ball. Gently flatten it into a disk shape, about 1/2 to 3/4 inch thick. Lightly dip each patty into the bread crumbs, ensuring an even coating. This breading will give a nice crispy exterior when fried.
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  Pan-Fry to Golden Perfection: Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, carefully place the coated Kotleti into the pan, ensuring not to overcrowd it. Fry them until they are beautifully golden brown and crispy on each side. This usually takes about 3-5 minutes per side.
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  Steam-Bake for Fluffiness: Preheat your oven to 350°F (175°C). Place the pan-fried Kotleti into a 13×9 inch baking dish. Pour 1/2 cup of boiling water into the bottom of the dish around the patties. Cover the dish loosely with foil and bake for 30-45 minutes. This steaming process will make your Kotleti incredibly tender and moist, ensuring they are cooked through and wonderfully fluffy. Serve hot and enjoy!

Nutritional Information per Serving