Minced meat patties with potatoes (a Polish classic with a delicate twist) - photo 1
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Minced meat patties with potatoes (a Polish classic with a delicate twist)

Main dishes Regional Cuisine of Poland Lunches 60 min Medium 55 wyświetleń ~24.13 PLN - (0)
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Description

Traditional meatballs served with creamy mashed potatoes — a classic, hearty dish of Polish cuisine, perfect for a family dinner. The meatballs combine juicy minced pork and beef with sautéed onions and soaked bread, resulting in a meaty yet tender texture. The puree made with hot milk and butter is velvety and slightly fluffy. The dish has distinct homemade aromas: the sweetness of onions, the herbal note of marjoram, and possibly fresh parsley as a contrast. Serve with pickled cucumbers or carrot salad to cut through the richness. It looks rustic: golden meatballs next to white creamy puree, sprinkled with greenery. The recipe includes detailed step-by-step instructions on how to shape the meatballs, how to check their doneness, and how to achieve velvety puree — perfect for beginners.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pork and beef minced meat 500 g
  • Kaiser roll 1 szt.
  • Milk 300 ml
  • Egg 1 szt.
  • Onion 1 szt.
  • Breadcrumbs 80 g
  • Rapeseed oil 30 g
  • Potatoes 5.3 szt.
  • Butter 50 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • Dried marjoram 1 łyżeczka
  • ✨ Opcjonalne
  • Parsley 1 pęczek
  • Mustard 15 g
💰 Szacowany koszt dania: ~24.13 PLN (6.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Mashed potatoes

1

Peel the potatoes using a peeler, cutting away any green or damaged parts. Cut into even pieces (about 2–3 cm) — this will ensure they cook evenly. Place the chopped potatoes in a large pot and cover them with cold water so that it rises about 2 cm above the potatoes. Add 1 g of salt to the water (some salt will be added later to the puree for taste), bring to a boil over high heat, then reduce the heat to medium-low and cook for 18–22 minutes until a fork easily goes into a piece of potato (it should fall apart without resistance).

Ingredients: Salt, Potatoes
Use a large pot (at least 3–4 l) so the potatoes have enough space; start with cold water, this will ensure even cooking. The time depends on the size of the pieces and the variety of potatoes.
7

When the potatoes are soft (check with a fork), drain them in a colander. Return them to the pot and place over low heat for 1–2 minutes to evaporate the remaining water — shake the pot occasionally. Heat the remaining milk (about 200 ml) until hot but not boiling. Add the butter (50 g) to the potatoes and start mashing with a potato masher — do this vigorously until smooth. Gradually pour in the hot milk until you achieve the desired consistency (creamy, lump-free). Season to taste with salt and pepper. If the puree seems too thick, add a tablespoon of hot milk.

Ingredients: Milk, Salt, Black pepper, Potatoes, Butter
Use a potato masher or a masher with a long handle; do not use a hand blender, as the puree will become sticky. The temperature of the milk affects the smoothness — cold milk will cool down the potatoes and make them lumpy.

Filling (meatballs)

2

Peel the onion, cut it in half and chop it into small cubes (about 3 mm). Heat a pan (preferably 26–28 cm) over medium heat, pour in about 15 g of rapeseed oil (1 tablespoon), add the onion and sauté for 3–4 minutes, stirring, until it becomes translucent and slightly golden — do not burn. Set the onion aside to cool on a plate (it's important that the meat mixture is not hot).

Ingredients: Onion, Rapeseed oil
Use a non-stick pan or one with a thick bottom; stir with a wooden spoon. Let the onion cool completely, otherwise the mixture will heat up and the patties will fall apart.
3

Tear the bread roll into pieces and place them in a bowl. Pour part of the warm (not hot) milk (about 100 ml) over it — just enough for the bread to absorb the liquid. Wait 3–5 minutes until the bread is soft, then squeeze out the excess liquid firmly with your hands or through a sieve; you should end up with a moist but not watery mixture.

Ingredients: Kaiser roll, Milk
The milk should be warm (about 30–40°C) — cold soaking will take longer. Squeeze the bread well, as too much liquid will dilute the mixture.
4

In a large bowl, place the ground meat, add the cooled, drained onion and the squeezed bread. Crack in the egg, add salt (6 g), pepper (2 g), marjoram (2 g). If you want to add a flavor twist, mix in 15 g of mustard (optional). With your hands (preferably clean and slightly damp), knead the mixture for 1–2 minutes — until the ingredients are combined, the mixture is uniform and slightly sticky. Do not knead for more than 3 minutes, as the meat will become tough after frying. Chill the bowl for 10–15 minutes in the refrigerator — this will make shaping easier.

Ingredients: Pork and beef minced meat, Kaiser roll, Egg, Onion, Salt, Black pepper, Dried marjoram, Mustard
Use a large bowl. If you don't want to knead by hand, use a wooden spoon; however, your hands sense the consistency better. The mixture should be moist but not runny.

Shaping and Breading

5

Take the mixture out of the fridge. Wet your hands with cold water (this will prevent sticking). Divide the mixture into 8 equal portions — each will weigh about 100–110 g. Take a portion, shape it into a ball, then flatten it into a patty about 1.5–2 cm thick. Make a slight indentation in the center with your finger — the patties won't puff up too much while frying. Lightly coat each patty in breadcrumbs (about 80 g — spread evenly), shaking off the excess.

Ingredients: Pork and beef minced meat, Breadcrumbs
Use a table or cutting board for shaping. Do not pound the patties too hard — keep a delicate texture. If the mixture is sticky despite wetting your hands, chill it for another 5–10 minutes.

Frying the cutlets

6

Heat a medium-sized skillet (26–28 cm) over medium heat. Pour in the remaining canola oil (about 15 g) and add 10 g of butter for color and flavor. Check the temperature: toss in a bit of breadcrumbs — if it starts to sizzle and brown in about 10 seconds, the fat is ready. Arrange the patties so that there is space between them (cook in batches if necessary). Fry the first side for 4–5 minutes without pressing, until the edges turn golden. Flip with a spatula to the other side and fry for another 4–5 minutes. They should be golden on the outside. Check the center with one patty: the cut should be free of slippery, pink blood — the juices must be clear, and the internal temperature should be at least 72°C.

Ingredients: Pork and beef minced meat, Rapeseed oil, Butter
Use a spatula to flip the patties, do not pierce them with a fork (they will lose their juices). The pan should have an even heat distribution. If the patties are browning too quickly, lower the heat and cover for 1–2 minutes to finish cooking the center.

Assembly and serving

8

After frying, place the cutlets on plates next to the portioned mashed potatoes. Wait 2–3 minutes before serving to allow the juices to distribute evenly. Sprinkle the cutlets and mashed potatoes with fresh, finely chopped parsley (optional). Serve with pickled cucumbers or carrot salad for contrast.

Ingredients: Pork and beef minced meat, Potatoes, Parsley
Use medium-sized flat plates; when serving the family, keep the cutlets in a slightly warmed oven (about 80°C) for a maximum of 10 minutes to keep them warm.

Fun Fact

💡

Minced meat patties became popular in Poland in the 20th century as a way to use ground meat and leftover bread — a quick, economical, and tasty dish that has permanently found its place in homes.

Best for

rodzinny obiad niedzielny posiłek wizyta gości

Tips

🍽️ Serving

Serve the patties immediately after resting for 2–3 minutes; add a bit of butter to the mashed potatoes just before serving for a glossy finish. A pickled cucumber, coleslaw, or cucumber salad pairs well with the dish. For a bolder flavor, you can serve with a light gravy or onion sauce.

🥡 Storage

Store the patties and puree separately in airtight containers in the refrigerator for up to 2 days. To reheat the patties, use the oven at 160°C for 10–12 minutes (cover with foil to prevent drying out) or sauté in a pan for 3–4 minutes on each side. Heat the puree slowly with a little milk over low heat, stirring to regain a creamy consistency.

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