Chicken and Beef Croquettes (Pozharsky Kotleti)
These chicken and beef kotleti (Russian croquettes) are soft, juicy and super flavorful. If you've never tried one; you my friend are missing out. These croquettes are inspired by the famous Russian Pozharsky Kotleti which have been enjoyed by royalty, nobility and later became popular in restaurant
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 3 slices whole wheat bread (crusts removed)
- 1/3 cup whole milk
- 1 lb ground chicken (*see notes)
- 1 lb lean ground beef
- 1/3 cup finely diced onion (1 small onion)
- 3 Tbsp unsalted butter (melted)
- 2 eggs separated into yolks and whites
- 2 Tbsp fresh or frozen dill (chopped)
- 1/2 Tbsp salt
- 1/2 tsp ground black pepper
- 2 eggs (beaten with a fork)
- 1 cup dry Italian bread crumbs
- Light Olive Oil and unsalted butter to saute (equal parts)
Steps
In a shallow bowl, combine 3 slices crustless bread with 1/3 cup milk. Set aside to soak a few minutes.
In the bowl of a mixer (or you can mix by hand), combine 1 lb ground chicken, 1 lb ground beef, 1/3 cup finely diced onion, 3 Tbsp melted butter, 2 egg yolks, 2 Tbsp dill, 1/2 Tbsp salt and 1/2 tsp black pepper. Add milk-soaked bread to the mixing bowl (adding any remaining milk from the plate) and mix until well combined (I used a paddle attachment on low speed).
In a separate medium mixing bowl, beat 2 egg whites on high speed until stiff peeks form. Use a spatula to blend the egg whites into the meat mixture until well combined.
Set up 1 bowl with some cold water to keep hands moist while forming patties. Pour 2 beaten eggs into a second shallow bowl and in a third shallow bowl, add 1 cup Italian bread crumbs.
With wet hands, form patties into ovals (I used a flat ice cream scoop to get even patties). Dip patties on both sides into beaten egg, letting excess egg drip off. Finally dip into bread crumbs and place on a cutting board until ready to saute. It helps to pre-make all of the patties before starting to saute.
Heat a large heavy skillet over medium/low heat with 2 Tbsp butter and 2 Tbsp oil. When butter sizzles, add patties about 6 at a time (don't crowd the pan). Saute about 5 min each side (10 min total), flipping a few times while cooking. To check for doneness: juices will run clear when pierced with a knife, or simply cut one in half and take a peek inside.
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