Silesian cuisine is one of the most traditional and conservative in Poland. Here, everything must match and be prepared according to the art passed down between generations. There are no shortcuts here. Silesian mince, or rather carnadlesthey are just like that – classic and traditional, full of flavor of meat enriched with garlic and onion. Of course, there was a roll soaked in milk, which connects everything into one whole.
To prepare this recipe, you will need:
- 500 g minced pork,
- 500 g of minced beef,
- 2 eggs,
- 200 ml of milk,
- 1 stale kaiser roll,
- 1 large onion,
- 2 cloves of garlic,
- ½ teaspoon of salt,
- ½ teaspoon of black pepper.
Additionally:
- breadcrumbs for breading,
- oil for frying.
Serve ready-made Silesian minced meat with boiled potatoes and beetroot salad, cucumber salad or pickled cucumber.
Chop the onion finely and fry in a little oil for 5 minutes until translucent.
Soak the bread in milk, crumble it and set aside for about 15 minutes. After this time, squeeze it well and transfer it to a bowl.
Also add both types of minced meat, onion, eggs, finely chopped garlic and spices to the bun. Mix everything with your hands, knead and massage for a few minutes until the mass becomes elastic. If it is too loose, add a tablespoon of breadcrumbs and mix.
Heat a layer of oil in a pan and pour breadcrumbs into a deep plate.
Form round, slightly oblong and flat cutlets. Roll them in breadcrumbs and shake off the excess. Place the cutlets in well-heated fat. Fry for approx. 8-12 minutes on each side.
Finally, cover the pan with a lid, reduce the heat and simmer for another 5 minutes.
Serve the Silesian minced meat warm, immediately after preparation. You can store them in the fridge for 2 days or freeze them for later.
Sources: Terazgotuje.pl
