Recipe for: Juicy minced meat patties with mushrooms - photo 1
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Recipe for: Juicy minced meat patties with mushrooms

Pikantne Main dishes Regional Cuisine of Poland 40 min Medium 21 wyświetleń ~34.17 PLN * - (0)
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Description

Classic Polish meat patties with finely chopped mushrooms that add moisture and a delicate forest note. The recipe combines traditional flavors of Polish cuisine with a simple technique that ensures juiciness – bread soaked in milk, sautéed mushrooms, and a short mixing of the mixture. The patties taste great with mashed potatoes, sautéed young cabbage, or a spring salad with sorrel. The dish looks impressive: a golden crust, a tender interior with visible pieces of mushrooms, aromatic and hearty.

Ingredients Used

Ingredients (13)

Servings:
4
  • Ground pork 600 g
  • Mushrooms 300 g
  • Onion 1 szt. (~150 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat roll 80 g
  • Milk 100 ml
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Butter 20 g
  • Sour cream 60 g
💰 Szacowany koszt dania: ~34.17 PLN (8.54 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace and tools: a large mixing bowl, a frying pan with a diameter of 24–28 cm, a cutting board, a knife, 2 plates, and a paper towel. Cut the bread into pieces and place it in the bowl, pour milk over it, and set aside for 5 minutes until the bread absorbs the liquid and softens. Clean the mushrooms with a damp towel, trim the ends of the stems, and chop them into small cubes (about 3–5 mm). Peel the onion and chop it into small cubes.

Ingredients: wheat roll, Milk, Onion
Use a sharp chef's knife or kitchen knife; finely chop the mushrooms and onion into even pieces to distribute the flavor evenly in the mixture. Squeeze the excess milk out of the bread before adding it to the meat.

Frying mushrooms

2

Heat a skillet over medium heat. Pour in 1 tablespoon of oil (from 30 g) and add the chopped onion. Sauté for 3-4 minutes until the onion becomes translucent and slightly golden. Add the chopped mushrooms and sauté, stirring every minute, for 6-8 minutes until most of the moisture from the mushrooms evaporates and the pieces are lightly browned. Finally, add the finely chopped garlic and sauté for 30 seconds until fragrant. Transfer the mushrooms with the onion to a plate, draining any excess fat if necessary.

Ingredients: Rapeseed oil, Onion, Garlic, Butter
Use a pan with a diameter of 24–28 cm; do not overcrowd the pan – if there are a lot of mushrooms, fry in batches. You will recognize they are ready by the 'mushroom' smell and when there is only a slight moisture left in the pan, and the pieces are golden.

Mixing the mixture

3

In a large bowl, place the ground meat. Squeeze the soaked bread lightly to remove excess milk (it should be moist, not wet) and add it to the meat. Add the egg, sautéed mushrooms with onion, marjoram, salt, and pepper. Manually knead the mixture for 2–3 minutes until the ingredients are combined; the mixture will be cohesive, but do not overheat it with your hands for more than 4–5 minutes. If the mixture is too loose, add 10–20 g of breadcrumbs or chill the mixture for 10 minutes in the refrigerator.

Ingredients: Ground pork, wheat roll, Marjoram, Salt, Black pepper
Use a large wooden spoon or your hands (wash your hands first). The mixture is ready when it is uniform, holds its shape, and does not crumble when lightly squeezed. Do not knead for too long, as the patties will be tough.

Shaping the patties

4

Divide the mixture into 8 equal parts (about 75 g each; you will get 8 patties). Wet your hands with cold water, take a portion and shape it into a round flat patty about 1.5–2 cm thick. Press gently to avoid pushing out excess air. Arrange the patties on a plate or a baking sheet lined with parchment paper, leaving space between them.

Ingredients: Ground pork
Use water to moisten your hands so the dough doesn't stick. If the dough sticks too much, chill it in the fridge for 10 minutes. An even thickness will ensure uniform frying.

Frying the cutlets

5

In a large skillet, heat the remaining oil (about 1 tablespoon) over medium-high heat. When the fat is hot (drop in a bit of breadcrumbs – it should sizzle slowly), place the chops in the skillet. Fry for 3–4 minutes on each side until golden. Reduce the heat to medium and cover the skillet for 2–3 minutes to allow the chops to cook through. After removing from the skillet, let them rest for 2 minutes covered — the juices will redistribute inside.

Ingredients: Rapeseed oil, Ground pork
The best is a non-stick pan 26–28 cm. Do not flip the cutlets too early — they should easily release from the pan when they are ready. Use a spatula with a thin edge.

Finishing (optional sauce)

6

If you want sauce: in the same pan after the cutlets, sauté for a moment (1 min) a tablespoon of butter, add the drained leftover mushrooms, pour in the cream (60 g) and cook for 2–3 minutes on low heat until the sauce thickens. Season with salt and pepper. Serve the cutlets drizzled with sauce or alongside the sauce.

Ingredients: Butter, Sour cream, Salt, Black pepper
If you are using butter, add it at the end of frying the mushrooms so it doesn't burn. The sauce should be creamy, not too runny — cook briefly to prevent the cream from curdling.

Serving

7

Arrange the cutlets on plates: 2 cutlets per serving. Serve with mashed potatoes or young cabbage and a few tablespoons of mushroom sauce or a fresh green salad. Garnish with parsley or a leaf of sorrel for a spring touch.

Ingredients: Ground pork
Use large warm plates; serving hot cutlets on a cold plate cools them down faster. For children, serve the cutlets cut into strips.

Fun Fact

💡

Meatballs are a dish known in Poland since the 19th century; the addition of fresh mushrooms is a newer custom, particularly popular in home kitchens, where mushrooms add moisture and richness to meat dishes.

Best for

obiad rodzinny niedzielny obiad przyjęcie dla przyjaciół

Tips

🍽️ Serving

Serve the patties immediately after a short rest, preferably with mashed potatoes and pickles for contrast. For a lighter version, skip the cream and serve with a fresh salad with rhubarb or sorrel.

🥡 Storage

Store the patties in the refrigerator for up to 2 days in a closed container. For reheating, use a skillet over low heat covered (2–4 minutes on each side) or an oven preheated to 160°C for 8–10 minutes. Repeated reheating is not recommended.

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