Looking for a hearty, nostalgic dish that brings the comfort of Eastern European kitchens right to your table? These juicy pork and beef mixed Russian patties, known as kotleti or katleti, are the kind of homemade meat patties recipe you’ll find at the heart of many authentic Russian food traditions. Paired with sweet caramelized onions and served alongside mashed potatoes, buckwheat, or rye bread, they’re an easy way to explore classic russian cuisine recipes. Whether you’re searching for authentic Russian dinner ideas or just a satisfying meat patty recipe that warms the soul, these kotleti will deliver.
Juicy Pork and Beef Russian Patties with Caramelized Onions
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Russian
Large Mixing Bowl To mix the meat and seasoning thoroughly
Cast iron or nonstick skillet For frying the patties evenly
Spatula To flip the patties without breaking them
Plate lined with paper towels For draining excess oil
For the patties
- 1 lb ground pork not too lean for better moisture
- 1 lb ground beef 80/20 blend preferred
- 1 medium onion grated or very finely minced
- 2 garlic cloves minced
- 2 slices white bread crusts removed and soaked in 1/4 cup milk
- 1 egg
- 1/4 cup plain breadcrumbs
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika optional
- 1/4 tsp dried thyme or dill adds an Eastern European flavor note
- 2 tbsp vegetable oil for frying
For the caramelized onions
- 2 large yellow onions thinly sliced
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- Pinch of salt
- 1/2 tsp sugar optional, helps with browning
To serve (optional but highly recommended)
- Mashed potatoes buckwheat kasha, or dark rye bread
- Pickled cucumbers or shredded cabbage salad
Step 1: Prepare the Bread
Start by soaking the bread slices in milk for 5–10 minutes until fully softened. Squeeze out excess milk before adding the bread to the meat mixture. This step ensures the patties stay soft and juicy—a signature texture of traditional Russian meat patties.
Step 2: Mix the Patty Ingredients
In a large mixing bowl, combine the ground pork and beef, soaked bread, minced onion, garlic, egg, breadcrumbs, salt, pepper, paprika, and herbs. Mix thoroughly with your hands or a sturdy spoon. Don’t overmix, but make sure everything is evenly incorporated.
Step 3: Shape the Patties
Using slightly wet hands (to prevent sticking), form oval-shaped patties about 1 inch thick. This shape is common in russian dishes and helps ensure even cooking.
Step 4: Fry the Kotleti
Heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, add the patties without overcrowding the pan. Fry for 5–6 minutes per side, or until golden brown and cooked through. You may need to work in batches.
Transfer cooked patties to a paper towel-lined plate to drain excess oil.
Step 5: Caramelize the Onions
While the kotleti rest, prepare the onions. In the same skillet, add butter and oil over medium-low heat. Add the sliced onions and a pinch of salt. Stir occasionally and cook for about 20–25 minutes. Add sugar if desired to speed up browning. The onions should turn golden and sweetly fragrant.
Step 6: Serve
Arrange the patties on a platter and generously spoon the caramelized onions over the top. Serve immediately with your choice of sides.
What to Serve with Kotleti (Pairings)
These pork and beef patties are incredibly versatile and can be paired with a variety of authentic Russian food sides and Eastern European recipes:
- Mashed Potatoes: This is perhaps the most traditional pairing. Creamy, buttery mash perfectly complements the texture of the patties and onions.
- Buckwheat Kasha: A healthy and hearty grain often found in russian recipes dinner tables.
- Sour Cream: A dollop of sour cream on the side adds tang and richness.
- Pickled Vegetables: Think gherkins, sauerkraut, or pickled beets—these cut through the richness of the meat beautifully.
- Dark Rye Bread: Dense and chewy rye slices are often used in russian sandwiches, but here they mop up any leftover juices.
- Cabbage Salad or Vinegret: A cold beetroot and potato salad common in Russian and Ukrainian recipes adds a refreshing contrast.
FAQs
1. Can I use only beef or only pork?
Yes, but a mix of pork and beef gives the best flavor and texture. Pork adds juiciness while beef contributes rich depth. If you’re looking for more traditional russian pork recipes, you could go 100% pork, especially for a softer bite.
2. Are kotleti the same as meatloaf?
Not quite, but they’re close cousins. If you’re wondering how to make Russian meatloaf, you’ll find the ingredients are almost identical. Kotleti are individually shaped and pan-fried, while meatloaf is baked whole and sliced.
3. Can I bake the patties instead of frying?
Absolutely. For a healthier version, place the patties on a baking rack over a sheet and bake at 350°F for about 25 minutes. They won’t get as crispy, but they’ll still be delicious.
4. Can I freeze kotleti?
Yes. Shape and freeze them raw on a tray, then transfer to a freezer bag. Cook straight from frozen, adding a few extra minutes to the cook time. It’s a great make-ahead option for russian meat recipes.
5. Are these patties used in other Russian dishes?
Definitely. Some versions of traditional Russian piroshki recipe include patties like these tucked inside dough before being baked or fried. You’ll also find them in open-faced sandwiches or served cold in some foreign food lunchboxes.
