Kotleti (Russian meat patties)

Yield: makes 10 or 12

Milk – 250ml
Porridge Oats – 30g
Semolina Flour – 20g
Pork and beef mince meat – 700g
Onion (chopped really small) – 1 large (or 2 small)
Egg – 1
Breadcrumbs (for frying)

Make a porridge by boiling milk with the porridge oats for 2 minutes on the hob. Take off the heat, add in the semolina flour, close with a lid and set aside for 20 minutes.

To the mince meat, add the chopped up the onion and the egg. Add in the porridge mixture.

Mix together using your hand in a squeezing motion to mush together all the ingredients. Then scoop underneath the mixture, lift it out of the bowl and throw it back. This will make the kotleti soft and tender. This needs to be done several times.

Using wet hands, form the mince into 10 or 12 patties shaped like elongated meatballs. Roll each one in the breadcrumbs before frying.

Fry on high heat, then lower the heat and cover the frying pan with a lid and cook until ready.