Kotlety and mash

As a loanword to Russian, it turns into "kotleta", and has come to be the language's main term for breaded meat products. No bone need be involved, and in fact, even shredded or ground meats that are shaped, breaded, and fried are commonly known as "kotlety" (plural, unless referring to one particular singular unit thereof). For example, the proper Russian name of Chicken Kiev is "kotlety po-Kievski". Furthermore, though technically incorrect, folk usage expands "kotleta" even further, to a blanket term for all manner of fried animal products except steaks/fillets, breaded or not. Indeed, anything that is processed any further than a simple cut - from Italian meatballs, tonkatsu, and hamburger patties, all the way to gefilte fish and beyond - becomes simply "kotlety".

400g pork mince

3 cloves garlic

1 onion

1/2 cup porrige oats

1 egg

1 apple, grated

salt, pepper

For the mash:

1 large potato

3 sweet potatoes

In a food processor blitz the onion and garlic. Mix very well with the rest of the ingredients.

Shape the mixture into 6 large balls/patties. Pat them down a little.

Heat the oil in a large non-stick frying pan and add the kotlety. Cook for 5-6 mins on each side.

Serve with potato mash.