More than a humble meat patty, every Estonian family has their own spin on “kotletid” (plural of kotlet). This version swaps standard bread crumbs with crumbs of dark rye bread soaked in milk, delivering an incredibly juicy interior and a deeply savoury flavor. Pair these patties with a bright, refreshing vinaigrette-dressed leafy salad to perfectly balance the rich, comforting meat.
Estonian Kotlet with Garlic Sour Cream Sauce
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 35 minutes
Ingredients
3/4 cup (175 mL) dark rye bread crumbs (or pumpernickel), see Tip
1/3 cup (75 mL) milk
1 egg, beaten
Half onion, grated or minced
2 tbsp (30 mL) EACH chopped fresh dill, chives and parsley
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) freshly cracked black pepper
1 lb (500 g) Medium or Lean Ground Beef
Oil
Garlic Sour Cream Sauce
1/2 cup (125 mL) full-fat sour cream
2 tbsp (30 mL) milk
1 small clove garlic, minced
1/8 tsp (0.5 mL) salt
Instructions
- Combine bread crumbs and milk in a large bowl, stirring well. Let stand for 10 minutes, until all liquid is absorbed and it forms a thick, uniform paste.
- Stir in egg, onion, dill, chives, parsley, salt and pepper. Gently mix in ground beef with a fork just until combined (careful not to over-mix). Using wet hands, divide into 8 equal portions and shape each in an oval patty, about 1inch (2.5 cm) thick. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Garlic Sour Cream Sauce: Meanwhile, whisk together sour cream, milk, garlic and salt in a small bowl. Cover and refrigerate until serving.
- Grill patties on oiled grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 12 to 14 minutes, turning twice, or until digital instant-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Transfer to a clean plate, tent with foil and let rest for 10 minutes.
5. Serve kotletid with Garlic Sour Cream Sauce to dollop on top.
Notes
Tip: To make bread crumbs, leave a few slices of dark rye or pumpernickel bread on a wire rack for a few hours to dry slightly. Crumble with your hands or pulse in a food processor or blender, then measure for the recipe. Store any extra in the freezer for next time.
Tip: To evenly divide beef mixture in step 2, press to the bottom of the bowl and cut like a pie into 8 equal portions.
Tip: When mincing garlic, cut in half lengthwise and remove any green sprout to prevent a harsh flavour in the sauce, then mince.
