Chicken and Beef Croquettes (Pozharsky Kotleti)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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 restaurants and commoners. Enjoy these with anything you can dream up - potatoes, pasta, quinoa, buckwheat... or put them between a dinner roll and make amazingly good sliders for your next party!
Ingredients for Croquettes:
- 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
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.
On Ground Chicken: You can either use a meat grinder or a food processor, or even a strong blender like Blendtec to grind your own chicken.