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Котлети (Kotleti) Cassowary Style

Fried Slavic meatball / dumpling
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Cuisine: Slavic
Ingredients Method Notes

Ingredients
  

  • 450 g Ground prok
  • 450 g Ground beef
  • 2 cups rolled oats
  • 10 slices bread May vary. Dark rye preferred, whole wheat works.
  • 2 cups milk Unflavored, unsweetened milk substitutes work great
  • 1 tbsp salt
  • 2 tbsp pepper to taste
  • 2 tbsp majorum to taste
  • 2 tbsp thyme to taste
  • 1 tbsp dill
  • 3 large eggs
  • sunflower oil for frying

Method
 

  1. Soak oats and chopped bread slices in just enough milk to be absorbed by them.
  2. Mix in all seasonings and eggs
  3. Mix in meats (blend thoroughly, by hand works best)
  4. Let soak for at least 30m
  5. Spoon into hot oil on med-high or high. Each kotlet should be about palm sized lozenge shape (easily achievable with a large serving spoon). Fry the koleti about 5-6 at a time in a deep frying pan for 4-5m per side, until interior is180F and outside is crunchy and golden brown.

Notes

Tastes great with rice, potatoes, cucumbers, pickles, and all sorts of Slavic sides.