Kotletes (burger rissoles)

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Overview
These are great by themselves as the protein contribution to a meal, or as a hamburger patty. You can also use this as a meatball recipe, or add 2 TB of sour cream to the meatball mixture for Frikadeļu zupa! How versatile are we Latvians?

These store brilliantly in the freezer – make in bulk; they can be frozen cooked or uncooked. Cooked is easier for a quick weeknight reheat meal.

Time
20 minutes to construct, at least 30 minutes resting time, then 10 minutes to cook

Ingredients
500g pork or beef (I tend to use beef these days, or a veal/pork mixture)
¼ onion, finely chopped (or spring onion)
3 TB breadcrumbs
3 TB sauces – a combination of Worcestershire, liquid smoke, hot sauce and BBQ sauce)
1 TB milk
1 egg (not freshly laid)
1 TB mixed herbs (dried is fine)
pinch of salt and pepper

Method
1 – Combine all ingredients in a large bowl – if it feels damp, add more breadcrumbs

2 – Form into patties (or meatballs) and place on a plate. Indent the top with a spoon for more even cooking. Cover with Glad Wrap and rest in the refrigerator for 30-60 minutes.

3 – Cook in a well buttered (or oiled) griddle pan or on a barbeque. – about 5 minutes per side.

Serve with mashed potato and onion sauce on the side (the Latvian way) or as a burger…. or meatballs with pasta…. or in a soup!