Recipe: Mama’s Kotleti from Polina Chesnakova’s newest book, “Chesnok.” (Patreon)

Polina Chesnakova recently stopped by my place to show me her mother’s kotleti recipe while we chatted about the cuisine and identity across Eastern Europe. You can find the full interview and transcript ad-free on Patreon, or over on my YouTube channel.

The recipe below is being shared from her newest book, “Chesnok: Cooking from My Corner of the Diaspora.” Grab a copy of the full book for yourself!

Mama’s Kotleti (Mama’s Cutlets) Full Recipe

This dish yields 4 servings (with leftovers).

Ingredients

1 large yellow onion, quartered

1 cup (35 g) roughly chopped cilantro leaves and stems

1/4 cup (9 g) roughly chopped parsley leaves and tender stems

1 large garlic clove, peeled but whole

1 medium zucchini (8 to 10 ounces / 225 to 280 g), trimmed

1 pound (450 g) ground pork

1 pound (450 g) ground dark turkey (93/7)

2 tablespoons adjika paste or relish, hot chopped peppers, or chili garlic sauce, plus more to taste

4 teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

2 eggs

1½ cups (120 g) panko or fine dried breadcrumbs

Sunflower oil, light olive oil, or other oil with a high smoke point, for pan-frying

Method

In a food processor, combine the onion, herbs, and garlic and process until finely chopped. Transfer to a large bowl. Switch to the shredding disc, shred the zucchini, and add to the bowl. (Alternatively, finely chop the onions and herbs, crush the garlic in a press, and coarsely grate the zucchini.)

To the zucchini-onion mixture, add the pork, turkey, adjika, salt, and pepper. Begin to mix, squeezing the meat through your fingers, until the flavorings are fully and evenly incorporated into the meat. Hold the bowl in place with one hand while you knead the meat with the other: scoop the meat from the bottom with a closed hand, fold it over the top, and flatten it back down with the heel of your hand. Don't be afraid to get aggressive—you can even slam it back down! Continue until the fat is evenly integrated and the meat comes together in a homogeneous, slightly tacky, and sticky mass.

(To test for seasoning, take a teaspoon of meat, set it on a plate, and microwave on high for 15 seconds. Taste and add more salt, pepper, and adjika if needed.)

Cover and refrigerate for at least 30 minutes and up to 1 day to allow flavors to meld.

When ready to cook the kotleti, line a baking sheet with parchment paper. With slightly wet hands, divide the meat into 16 equal portions (about 100 g each) and shape into elongated oval patties about 3½ inches (9 cm) long. Transfer to the prepared baking sheet once formed. The patties are easier to handle when they're thoroughly chilled, so if desired, freeze for 30 to 40 minutes.

Set up a dredging station in two shallow bowls. Lightly beat the eggs in one bowl and place the panko in a second bowl. Take one patty and dip both sides into the egg, shaking to remove excess. Then fully coat in the panko. Carefully return to the baking sheet, reshaping and flattening it out as needed. Repeat with remaining patties.

Line a baking sheet with paper towels and set near the stove. Pour 1/4 inch (6 mm) of oil into a large nonstick sauté pan or skillet and heat over medium heat until hot and shimmering (to test, throw a bread crumb in and if it immediately starts to sizzle, the oil is ready).

Working in batches, carefully lower the kotleti into the oil away from you and cook until the bottom is golden brown and crispy, 5 to 7 min-utes. The kotleti should sizzle, not sputter or crackle, so adjust the heat as needed if they're browning too quickly or if it seems the temperature of the oil dropped too much. Carefully flip using two forks and continue to cook until the other side is golden brown and the meat is cooked through, another 5 to 7 minutes.

Transfer to the paper-towel-lined pan and allow to cool for 10 minutes before serving. Store leftovers in the refrigerator for up to 5 days.