(I also posted this recipe in The Nourishing Gourmet’s Pennywise Platter.)
My mom raised us on katletky (cot-let-key) and now my children are getting their share. Just a simple little meat patty – Russian peasant food, really. But oh so flavorful, nourishing and versatile. I strive to always have the freezer stocked with them.
Here are a few ways we enjoy them:
- topped with sauteed mushrooms and caramelized onions
- topped (already cooked) with tomato sauce and cheese, baked at 350 til bubbly
- straight out of the fridge with some mustard on sprouted toast for breakfast or lunch
- in school lunches (with ketchup for dipping)
- packed as snacks for kids (kept cold)
I buy grassfed ground chuck (80-85% lean) if it is available – and I don’t worry about the fat. Nourishing fats and protein are good for kids (and those chasing them). And fat lowers the acidifying effect of meat a notch since it is neutral on the alkaline-acid scale.
This family recipe calls for a slice of bread which helps the patties stay together. Gluten free bread works or even oats. I have even omitted the grain altogether and that’s usually how I do it now, but it takes a little practice getting the patties to hold together.
1/4 small onion chopped into a few big chunks
one slice bread (GF bread or oats work, or omit bread altogether – it’s just a little harder to form patties)
1/2 tsp. salt & a few grinds pepper
2 Tbsp. olive oil
1 lb. ground chuck
1) Place all ingredients EXCEPT oil and meat in blender. Blend until smooth (add a small amount of water if needed to puree ingredients).
2) Place the meat in a large bowl and pour the onion puree on top. Work it through the meat with your hands.
3) Heat oil in a pan (preferrably a cast iron skillet) over medium heat. You only need oil for the first round.
4) Take about an egg-sized portion of meat and work it into a patty about the size of an average cookie. I like mine thin. Pan fry for about 1-2 minutes on each side, until cooked through. I usually fit about three at a time in the pan. Have a book handy to keep you occupied in between flips.
Note 1: if you get a lot of burning and splattering, reduce the heat. This will probably be necessary as your pan will just get hotter throughout the cooking process. If burned bits start building up in the pan, carefully swipe them out with a paper towel before your next batch.
Note 2: This recipe works well with ground chicken or turkey, though you may need to bake them in the oven after pan-frying to get them cooked through.