top of page

Veggie Kotlety

(Polish Patties)

Kotlety are a staple of many Slavic and Persian households, and I never thought to emulate them as plant based.

​

That was, until my Polish mum decided, on a whim, to try, and ended up preferring these ones to the traditional meat kotlety!

​

Wholesome, flavourful, and packed with protein, this is a recipe you have to try!

Ingredients

  • 1 Winter Squash, Peeled and De-seeded

  • Olive Oil (For frying / roasting)

  • 1 Onion

  • 2 Garlic Cloves, Minced

  • 1 tbsp Balsamic Vinegar

  • 75g Wild Garlic

  • 125g Mushrooms

  • 1 tbsp Soy Sauce

  • 2 Bread Slices, cut into small chunks

  • 3 tbsp Plant-Based Milk

  • 2 tbsp Flax Seed x 4 tbsp Water

  • Handful of Chopped Walnuts

  • 200g Breadcrumbs (To roll in)

  • Fresh Parsley / garden herbs

(Makes around 12)

​

*Substitutes*

Wild Garlic - Spinach, Chard or other greens,

Walnuts - Almonds, Pecans, Hazelnuts,

Flax Seed - Chia Seeds

kotlety.jpg

Recipe

  1. Prepare squash by cutting into cubes, drizzling with olive oil and roasting for 30-40 minutes at 180c / 356f.

  2. Fry diced onions with balsamic vinegar. After a couple minutes, add diced mushroom and minced garlic.

  3. Once the onion mix has softened, add soy sauce and take off the heat.

  4. Create a flax egg by mixing flax seed and water.

  5. In a large bowl, soak the bread chunks in milk until softened. Then add the onion mix, nuts, parsley, fresh greens, flax egg, as well as a pinch of salt and pepper. Using a potato masher, mash the mix until its able to be worked into patties. If it's still too runny, add a pinch of breadcrumbs.

  6. Shape the mix into balls and then roll in breadcrumbs to coat.

  7. Fry the kotlety in olive oil until golden on the outside.

  8. Serve with mushroom gravy, potatoes, and veg.

All Recipes

bottom of page