Kotlety Rybne

Name: Kotlety Rybne
Prep time: 25 min
Cook time: 11 min
Total time: 36 min
Cuisine: Polish
Ingredients: 600 g Cod fillet, roughly chopped; 1 Stale bread roll, torn; 100 ml Milk; 1 Egg, beaten; 10 g Fresh dill, chopped; 10 g Chive, chopped; 80 g Breadcrumb; 1 tsp Salt; ½ tsp Black pepper, ground; 60 ml Sunflower oil

Kotlety Rybne · ready in 36 min · 4 servings · 407 kcal per serving · easy · 10 ingredients

Classic Polish fish patties made from white fish, soaked stale roll, egg, dill, and a crisp breadcrumb coat: tender inside, golden outside.

Prep: 25 min
Cook: 11 min
Total: 36 min
Serves: 4
kcal: 407
Difficulty: easy

Polish Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gCod fillet, roughly chopped
1Stale bread roll, torn
100 mlMilk
1Egg, beaten
10 gFresh dill, chopped
10 gChive, chopped
80 gBreadcrumb
1 tspSalt
½ tspBlack pepper, ground
60 mlSunflower oil

Equipment

stovetop, bowl, food processor, knife, cutting board, shallow dish, frying pan, spatula, instant-read thermometer, spoon, tray, serving plate

Instructions

Mise En Place
Gather and measure all ingredients; set out a bowl, food processor, knife, board, shallow dish, frying pan, spatula, and thermometer. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Soak Roll
Soak the torn stale roll in milk for 5 minutes, then squeeze it firmly so it stays moist but no longer drips. · 5 min
What to look for: The roll is soft throughout but not swimming in milk.
Blend Fish
Blend the squeezed roll with roughly chopped cod in short pulses until combined but still slightly coarse, not pasty. · 3 min
What to look for: The fish mixture looks moist, pale, and lightly textured.
Season Mixture
Add the egg, chopped dill, chive, salt, and black pepper; mix gently until the mass holds together when pressed. · 3 min
What to look for: The mixture is speckled with herbs and binds into a soft mass.
Shape Patties
Shape the fish mixture into 8 oval patties with damp hands, then coat each one evenly in breadcrumbs. · 8 min
What to look for: Each patty is oval, even in thickness, and fully covered with crumbs.
Heat Oil
Heat sunflower oil in a frying pan over medium heat until it shimmers and a breadcrumb dropped in sizzles at once. · 3 min
What to look for: The oil is shimmering and a test crumb bubbles immediately.
Fry First Side
Fry the patties in a single layer for 3-4 minutes, leaving space between them so the breadcrumb crust sets golden. · 4 min
What to look for: The underside is firm and deep golden at the edges.
Fry Second Side
Turn the patties carefully and fry for 3-4 minutes more, until both sides are golden and the centers are cooked through. · 4 min
When it is done: Check that the center is opaque and reaches 63°C / 145°F.
Serve Patties
Serve the kotlety rybne hot, with their crisp breadcrumb crust and tender, dill-scented center. · 1 min
What to look for: The patties are intact, golden, and steaming lightly.

Nutrition (per serving)

kcal	407
Protein	34 g
Carbohydrates	26 g
of which sugars	3 g
Fat	19 g
of which saturated	2 g
Fibre	2 g
Sodium	935 mg

Nutri-ScoreB

Allergens

Contains: fish, gluten, milk, eggs

Ingredient substitutions

Stale bread roll

Breadcrumb: Soak briefly in milk; the patties will be a little denser than with a stale roll.

Milk

Water: Use only for soaking the roll; the flavor will be less rich.

Fresh dill

Chive: Use only if dill is unavailable; the patties will taste more oniony and less traditional.

Chive

Fresh dill: Keeps the flavor fresh, though the light onion note from chive will be missing.

Breadcrumb

Stale bread roll: Dry and crumble the roll finely before coating the patties.