3 slices sandwich bread, crust removed
1 cup whole milk
3 garlic cloves, minced
1 kg mince beef
salt, to taste
black pepper, to taste
1 cup flat leaf parsley, finely chopped
vegetable oil for frying
In a large bowl, soak bread in milk for 4 – 5 minutes.
To the bread mixture, add eggs and beat together.
Add garlic, parsley, salt and pepper and stir to combine.
Add the meat and gently work the mixture with your hands to combine the ingredients.
Using ¼ cup measuring cup, scoop out the meat mixture and roll out the balls. Gently press the center of the ball to get flat shape.
In a large skillet, heat the oil over medium heat
Working in batches, cook Polpete on each side until browned and cooked through.
- In Croatia, Polpete are typically made with ground beef or a mixture of pork and beef and served with mashed potatoes or rice as a main course. Every region or even family makes her own version of Polpete so you can find many variations of the recipe but the basic ingredients are usually the same.
- In my experience, children love Polpete so it’s a great dish to serve at kids’ party. I usually pair Polpete with french fries.
- Polpete can feed a large group of people so they are a great choice for buffet or food station. You can make them in advance and keep in the refrigerator until the party. To reheat them, preheat the oven to 180°C, lay them in a big baking dish, cover with aluminum foil and put them in the oven for 20 – 30 minutes or until warm.
- Serve with plain rice, Spinach Rice, Garlic Green Beans, Garden Barley, mash potatoes or a salad.