Kotleti (breaded pan-fried pork and turkey patties) with buckwheat and tomato-cucumber salat
Eastern European cuisine · J. Kenji López-Alt · ♥ 687 likes · 24K views · 29 min video
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Read about pork in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½–⅔ whole onion
- garlic
- 1 cup cilantro
- parsley
Finely chop half to two thirds of a large onion with garlic, about a cup of cilantro and some parsley (stems too) in a food processor, which breaks down the onion and releases its juices.
- pork and turkey
- zucchini
- 1 tbsp ajika
- 1½ tbsp salt
- 1 tsp black pepper
Combine with ground pork and turkey and zucchini; add about a tablespoon of ajika, salt and about a teaspoon of black pepper.
Mix with a pincer grip, then knead until a little sticky and bouncy, with the fat smeared and glossy; rest the mixture.
- 1 cup roasted buckwheat
- 2 cup water
- butter
- salt
Buckwheat: put a cup of roasted buckwheat (unrinsed), two cups of water, a couple of pats of butter and salt in a pot; bring to a boil, then cover and simmer on low 20 to 22 minutes.
Take off the heat, cover with a towel and steam at least 15 minutes before fluffing with a fork.
With wet hands form oval patties (optionally freeze on a sheet pan 30 to 40 minutes so they hold their shape); dip with two forks to bread.
- ½ inch oil
- Anaheim peppers
Shallow fry in about half an inch of shimmering oil 5 to 7 minutes until golden brown and cooked through.
- tomato
- cucumber
- cilantro
- parsley
- salt
- unrefined sunflower oil
- pepper
Salat: toss tomato, cucumber and thinly sliced Anaheim pepper with rough-chopped cilantro and parsley; dress with salt, unrefined sunflower oil and pepper.
- tamari
Plate the kotleti with buckwheat and salat, with the sour plum sauce.
Plating and tasting