Minced meat patties with potatoes and white cabbage salad - photo 1
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Minced meat patties with potatoes and white cabbage salad

Pikantne Main Dishes Additions Salads 90 min Medium 48 wyświetleń ~29.19 PLN - (0)
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Description

Classic meatballs served with mashed potatoes and a fresh coleslaw made of white cabbage, carrots, and apples. This hearty, homemade dish is well-known in Polish cuisine - soft, juicy patties with a crispy crust, creamy potatoes, and a refreshing, slightly sour coleslaw. Perfect for a family dinner or reheating the next day; it tastes great both with pickled cucumbers and mushroom sauce. Visual appeal: golden-brown patties catch the eye, the white puree contrasts with the vibrant colors of the coleslaw, and the parsley adds freshness.

Ingredients (20)

Servings:
4
  • Ground meat (pork and beef) 600 g
  • Wheat roll (kaiser roll), dry 1 szt.
  • Milk 50 ml
  • Egg 2 szt.
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Rapeseed oil 75 g
  • Potatoes 6.7 szt.
  • Butter 30 g
  • Milk (for puree) 50 ml
  • White cabbage 300 g
  • Carrot 1.9 szt.
  • Apple 0.8 szt.
  • Apple cider vinegar 15 ml
  • sugar 10 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • Dried marjoram 1 łyżeczka
  • ✨ Opcjonalne
  • Breadcrumbs 80 g
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~29.19 PLN (7.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Salad

1

Prepare the vegetables for the salad. Remove the outer leaves from the cabbage, cut the head in half, and use a sharp knife to remove the core. Place the half flat side down on the board and finely shred it into strips about 2-3 mm wide. Peel the carrot and grate it on a coarse grater. Wash the apple, do not peel it (if the skin is healthy), and grate it on the same grater. Transfer the cabbage, carrot, and apple to a large bowl.

Ingredients: White cabbage, Carrot, Apple
Use a large bowl and a sharp knife or mandoline to slice evenly. A common mistake: cutting the cabbage into strips that are too thick makes the salad tough – slice thinly.
2

Prepare the dressing: in a small bowl, mix 15 ml of apple cider vinegar, 15 g of rapeseed oil (1 tablespoon), 10 g of sugar, and a pinch of salt (about 1 g). Stir with a fork until the sugar dissolves and a smooth liquid sauce forms. Drizzle it over the vegetables and mix vigorously with your hands or two spoons to coat each strip of cabbage with the dressing. Set the salad aside for 10–15 minutes to let the flavors meld.

Ingredients: Apple cider vinegar, Rapeseed oil, sugar, Salt
Use a small bowl and a teaspoon for mixing. If you like sharper notes, add a bit of mustard. A common mistake: adding too much salt right away — it's better to season after 10 minutes.

Potatoes

3

Prepare the potatoes: peel them thinly and cut into even pieces (about 3-4 cm), so they cook quickly and evenly. Transfer to a pot with a capacity of at least 2-3 l and cover with cold water (the water should cover the potatoes by 1-2 cm). Add 2 pinches of salt (about 2 g).

Ingredients: Potatoes, Salt
Use a large pot with a lid; cold water ensures even cooking. A common mistake: adding potatoes to boiling water causes them to become mushy on the outside and hard in the center.
4

Cook the potatoes over medium heat with a lid for 15–20 minutes from the moment of boiling, until they are soft. You can check this by piercing the largest piece with a fork — the fork should go in smoothly and without resistance. After cooking, drain the potatoes in a colander and set aside for 1–2 minutes to allow excess water to evaporate.

Ingredients: Potatoes
Use a colander and kitchen gloves when draining hot water. Do not store potatoes in the water after cooking — they will become watery.
5

Prepare the puree: put the hot potatoes back into the pot (on low heat for 20–30 seconds to evaporate any remaining moisture). Add 30 g of butter and 50 ml of warmed milk. Use a potato masher and carefully mash until smooth. Season to taste with salt (1-2 g) and freshly ground pepper. If the puree is too thick, add a tablespoon of warmed milk at a time until you reach the desired creaminess.

Ingredients: Butter, Milk (for puree), Salt, Black pepper
Use a potato masher (not a blender — it breaks down the starch and makes it gummy). Heat the milk before adding it to avoid cooling down the potatoes.

Minced meat cutlet

6

Sauté the onion: peel the onion and chop it very finely. Heat 15 g of rapeseed oil in a pan over medium heat. Add the chopped onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Important: the onion should be soft, not burnt. Set aside to cool.

Ingredients: Onion, Rapeseed oil
Use a pan with a diameter of 24–28 cm. If the onion browns too quickly, lower the heat — burnt onion will add bitterness.
7

Prepare the soaked bread: tear the bread (60 g) into pieces and soak it in 50 ml of milk. Leave it for 5 minutes until the bread absorbs the milk, then squeeze out the excess liquid thoroughly with your hands or in a strainer — the mixture should remain moist but not watery.

Ingredients: Wheat roll (kaiser roll), dry, Milk
Use a small bowl for soaking. Squeeze the bread firmly — too wet a mixture will prevent the patties from holding their shape.
8

Prepare the meat mixture: in a large bowl, place the ground meat (600 g). Add the squeezed bread, cooled sautéed onion, beaten egg (120 g), garlic pressed through a garlic press (10 g), 2 g of pepper, 2 g of marjoram, and 3 pinches of salt (about 3 g). Knead with your hand or a wooden spoon for about 2–3 minutes until the ingredients are combined and the mixture is uniform. The mixture should be soft, slightly sticky, but not watery.

Ingredients: Ground meat (pork and beef), Wheat roll (kaiser roll), dry, Egg, Garlic, Dried marjoram, Salt, Black pepper, Onion
Use a large bowl and a wooden spoon or a mixer with a meat attachment (short pulses). Do not knead too long (max 3-4 minutes), as the meat will become compact.
9

Shaping the patties: wet your hands with water or a little oil (to prevent sticking). Take a portion of meat about 75 g (if you don't have a scale, it's a portion the size of a fist), form it into a ball, then gently flatten it into an oval shape about 1.5–2 cm thick. Make a slight indentation in the center with your finger — this will prevent bulging while frying. If you are using breadcrumbs for coating (optional), coat each patty on both sides in breadcrumbs.

Ingredients: Breadcrumbs, Rapeseed oil
Use a kitchen scale for even portions. A common mistake: too thick patties won't cook through in the middle. A dent in the center helps maintain an even shape while frying.
11

Drain and rest: after frying, transfer the cutlets to a plate lined with paper towels for 2–3 minutes to drain excess fat and allow the juices to redistribute evenly. Serve hot.

Ingredients: Ground meat (pork and beef)
Use a plate and paper towel. Do not cover the cutlets tightly right after frying — they will become rubbery.

Minced meat cutlet - frying

10

Heat the pan: in a large skillet, heat 45 g of canola oil over medium-high heat. Place the chops spaced apart (do not crowd the pan). Fry the first side for 4–5 minutes, until a golden-brown, crispy crust forms. Flip and fry the second side for another 4–5 minutes. Check the internal temperature (if you have a thermometer) — it should reach at least 72°C. If the chops are thicker, cover the pan for 2–3 minutes and reduce the heat to cook through.

Ingredients: Rapeseed oil, Ground meat (pork and beef)
Use a 26–28 cm non-stick or cast iron skillet. Do not flip the cutlets too often — allow a crust to form. A common mistake: too high a temperature causes burning on the outside and raw inside.

Assembly and serving

12

Arrange on plates: place a portion of mashed potatoes (about 250 g) on each plate, next to it lay 2 cutlets (or 1 large one), and on the side add a portion of salad (about 150 g). Sprinkle the potatoes and cutlets with finely chopped parsley (optional). Serve immediately while everything is hot.

Ingredients: Potatoes, Ground meat (pork and beef), White cabbage, Parsley
Use large plates with a diameter of 24–28 cm to aesthetically arrange the elements. Additionally, you can serve pickled cucumbers or mushroom sauce.

Fun Fact

💡

Meatballs have been a very popular dish in Poland since the 19th century; they have taken on local variations, often made with any ground meat and served with potatoes and a salad as a staple home meal.

Best for

rodzinny obiad kolacja dla gości poniedziałkowy obiad po weekendzie

Tips

🍽️ Serving

Serve the cutlets hot, right after resting. Add a slice of lemon or a tablespoon of thick sauce (e.g., mushroom sauce) for adults. The salad can be chilled before serving, but the cutlets and potatoes should be hot. Arrange the cutlets slightly overlapping the puree on the plate for a nice effect.

🥡 Storage

Storage: patties and potatoes can be stored in the refrigerator in an airtight container for up to 2 days. The salad is best stored separately (up to 24 hours). Reheating: heat the patties in a pan over medium heat, covered, for 4–6 minutes on each side or in the oven at 160°C for 10–12 minutes; heat the potatoes with a little milk in a saucepan over low heat.

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