Juicy pan-fried beef and chicken patties bound with soaked bread and egg, served with boiled potatoes and lingonberry sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic plate
Garnishes: lingonberry jam, fresh parsley
Accompaniments: boiled potatoes, sauerkraut
Instructions
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1
Squeeze excess milk from soaked bread. Combine with ground beef, ground chicken, grated onion, garlic, egg, salt, and pepper.
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2
Mix thoroughly until the mixture is uniform and slightly sticky.
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3
Shape into oval patties about 2cm thick, pressing firmly.
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4
Coat each patty lightly in breadcrumbs.
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5
Fry in butter over medium heat for 5-6 min per side until golden brown and cooked through.
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6
Serve hot with boiled potatoes and a spoonful of lingonberry jam.
Did You Know?
Every Latvian school cafeteria serves kotletes — they are the ultimate comfort food of Latvian childhood.
Chef's Notes
Equipment Tips
- mixing bowl
- skillet
- meat grinder or food processor
Garnishing
lingonberry jam, fresh parsley
Accompaniments
boiled potatoes, sauerkraut
The Story Behind Kotletes
Kotletes arrived in Latvia via German and Russian culinary influences in the 19th century. The Latvian version uses a mix of meats and soaked bread for tenderness. They became a staple of everyday Latvian home cooking and remain the most commonly prepared main course in Latvian households.
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