Beef Carrot Cutlets

Котлеты ("kotlety") or 'cutlets' are a staple across much of the former USSR. Originally developed in the Russian Empire, they became a standard feature of many of the work and school canteens of the Soviet Union and remain widespread today. They were always a favorite of mine, both in Russia and Ukraine when I lived there and at my godmother's house. 

What follows isn't my godmother's method unfortunately, but rather a blend of this Ukrainian recipe with this Russian version as well as little additions to make these more to my tastes. I made mine a little small, but you could always make them a little larger and adjust the cooking time accordingly. The resulting kotlety were tender, juicy, and flavorful without being underdone or mushy. They bring back many happy memories to me, but even if you haven't had similar life experiences I hope that they will be the beginning of some happy ones for you too!

Beef Carrot Cutlets

(14 servings*)

*I ended up with 14 normal-sized to me (small to North Americans?) kotlety. So "fourteen servings" is pretty relative here - I'll let you do the math on how many servings that is for your family!

Ingredients

450g / 1lb of ground beef

1/3 large carrot (finely grated)

1/2 medium onion (finely grated)

1/4 cup of bread crumbs

1 egg (whisked)

1 tablespoon of mayonnaise

1 teaspoon of garlic powder

1/2 teaspoon of black pepper (or taste)

1/2 teaspoon of bouillon

1/2 teaspoon of salt

2/3 cup of bread crumbs (as needed)

1 1/2 tablespoons of vegetable oil (as needed)

1 1/2 tablespoons of butter (as needed)

Directions

1) Thoroughly mix everything except the final 2/3 cup of bread crumbs, oil, and butter

2) Heat the oil and butter together in a pan or skillet or large wok over medium heat and use 3 tablespoons of the cutlet mixture to form somewhat flattened oval patties.

3) Once the oil/butter is melted and hot, coat the kotlety in the remaining bread crumbs and cook in the oil and butter, covered, for 5 minutes before flipping them to cook for another 5 minutes. (If you're not certain the kotlety are done cut one open to check.) I tend to flatten the kotlety a little more when I flip them, but to each their own! If yours are cooking too slowly or too quickly, adjust the heat as needed to keep them from being underdone or burnt.

4) When your kotlety are done serve as is (they've got veggies in them already after all!) or with salad, mashed potatoes, some bread, et cetera, and enjoy!