This is one of my all-time favourite meals and the kids love it, too. My mum makes it with beef mince, but pork makes it so much more delicious. The caramelised onion added to the mince is the secret ingredient that makes the rissoles so moreish and I have to keep the kids from eating them all at once, so there is enough left for another day.
The Polish name is “Kotlety Mielone” which translates literally as “Minced Cutlets”, which sounds kind of weird to me, so I’ve rechristened these to Pork Rissoles.
The recipe is my adapted translation from the “Polish Kitchen”, published by National Economic Publishing in Poland in 1990. It’s the 32nd edition. This is a bible of Polish cooking that I imagine is found in every Polish kitchen.
I usually make double the recipe, so there is enough left over to freeze for another day. To reheat, I just place the frozen rissoles on oven tray and heat for 20 minutes at 180 degrees.
Unfortunately, we had run out of plates on the day I cooked these, so I had to plate the meal on our kiddie plastic plates. Not so great if you want to be a food blogger. But this recipe isn’t about looks, it’s about taste, and these rissoles are delicious!
Polish pork rissolesCuisine: PolishDifficulty: Easy
Easy family recipe that is sure to please both adults and kids of all ages.
500 g pork mince
60 g stale bread
1/2 cup milk
2 tsp salt
pepper to taste
1/2 cup packaged breadcrumbs
olive oil for frying
- Finely chop onion and cook in a tbsp of olive oil until golden brown. Set aside to cool.
- Break up bread into smaller pieces and soak in milk until soaked through.
- Once the bread is soft, squeeze out excess milk and place in small food processor.
- Process soaked bread until it’s a consistent mushy texture.
- Add bread mixture, cooled onion, egg, salt and a few shakes of pepper to the mince.
- Use your hands to thoroughly mix the mince mixture until the meat fibres have relaxed and the mixture has come together.
- Place the packaged breadcrumbs on a small plate and get a large or chopping board ready for your rissoles.
- Using your hands, form the pork mixture into oval rissoles approximately the size of your palm. Place into the packaged breadcrumbs to coat all around.
- Fry the rissoles in olive oil on medium heat until medium brown on both sides. Make sure your frying pan has a good coverage of olive oil on the bottom, around 2 mm deep. Replenish the oil from time to time as it gets absorbed by the meat.
- Once cooked, place on paper towel to absorb excess oil.
- Serve with mashed potato and steamed veggies.
- If you hate handling raw meat, or mixing mince with your hands, use disposable gloves.
- These are great for freezing once cooked. They would last up to 2 months in the freezer. Just place frozen on an oven tray and bake for 20 minutes in a moderate oven.
- I use olive oil in my cooking, but any fat would be suitable – coconut oil, butter, etc.
I would love for you to try this recipe at home and let me know what you think.
I would also love your feedback on the layout of this post. Do you like having a photo for each step, or would you prefer a cleaner version of the recipe with just the ingredients and directions? This is all new to me, so I’m very happy to hear from you about what you prefer.