My mother adds this to ground meat. They are moist on the inside and crispy on the outside

Mielone is a classic of Polish cuisine. They taste great with potatoes and this is how my mother always serves them. When I made them myself, they didn’t turn out right. However, I quickly learned the family secret of melt-in-your-mouth cutlets with incredibly crispy skin. The secret lies in a certain popular vegetable that each of us has in our kitchen.

My mother always adds grated potato to the cutlets. The raw vegetable contains a lot of water, which gradually evaporates. In turn, the starch present swells and binds some of the moisture. Thanks to this, the minced meat does not dry out inside and remains moist and juicy.

At the same time, when frying minced meat, the sugars present in the potato and the proteins from the meat make the skin brown faster and more intensely. So we get perfect cutlets – moist on the inside and crispy on the outside.

What ingredients do we need for mince with grated potatoes? Here is the exact list:

• 500 g of minced meat;
• 1 medium raw potato;
• 1 onion;
• 2 cloves of garlic;
• spices: salt and pepper to taste;
• oil for frying.

To make mince, first peel the onion and chop it very finely. Fry it in a small amount of oil until it becomes glassy and lightly browned.

In the next step, peel and grate the potato using a fine grater. Squeeze out excess water, but not completely, so that it does not dry out. Then press the garlic through a press.

Then put the minced meat into a bowl and add onion, potato and garlic. Season everything with salt and pepper.

Knead the mass with your hands for a few minutes until it becomes uniform and sticky. We form cutlets from it and fry them in a pan with heated oil on both sides until they are brown on the outside. Let’s make sure the center is not raw.