Soviet Convict Cutlet
The Soviet Convict Cutlet is a simple, rustic dish made from a mixture of meat (or meat substitutes), bread, and potatoes. The ingredients are combined, shaped into patties, and fried until golden brown. The result is a hearty and filling meal that can be enjoyed on its own or served with a side of vegetables or bread.
Ingredients
- 1/2 pound ground meat beef, pork, or a mix
- 2 medium potatoes boiled and mashed
- 1/2 cup breadcrumbs or stale bread soaked in water and squeezed dry
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil or lard for frying
Instructions
Prepare the Ingredients:
- In a large bowl, combine the ground meat, mashed potatoes, soaked bread, chopped onion, garlic, salt, and pepper.
- Mix until all the ingredients are well incorporated.
Form the Cutlets:
- Divide the mixture into equal portions and shape each portion into a patty or oval cutlet. The mixture should be moist but firm enough to hold its shape.
Fry the Cutlets:
- Heat the vegetable oil or lard in a large frying pan over medium heat. Once the oil is hot, add the cutlets to the pan, being careful not to overcrowd them.
- Fry for about 5-7 minutes on each side, or until the cutlets are golden brown and cooked through.
Serve:
- Remove the cutlets from the pan and drain on paper towels to remove excess oil.
- Serve hot, with a side of boiled potatoes, pickles, or dark bread.
Video
Notes
Variations: In times of extreme scarcity, the meat in the cutlets might be replaced entirely with potatoes or cabbage. Feel free to experiment with different ratios of ingredients based on what you have available.
Serving Suggestions: Pair the cutlets with a simple salad of pickled vegetables or a slice of rye bread to complete the meal.
Storage: Leftover cutlets can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.