Sichenyky
“Soft Ukrainian patties of minced meat or fish bound with onion, soaked bread and egg, shaped by hand and fried until golden. They are a homely everyday main, served with mashed potatoes, kasha or a dollop of sour cream.”
Where it comes from
The name sichenyky comes from the Ukrainian word for 'chopped,' pointing to the hand-minced meat at the dish's heart in the days before grinders. A thrifty staple of the village kitchen, it stretched a little meat or a catch of small fish into a satisfying family meal with bread and onion.
On the plate
Juicy and soft within a thin crisp crust, gently savory with sweet onion running through. The soaked bread keeps them tender and light, and a spoon of cool sour cream on top makes them irresistibly homey.
How it works
Milk-soaked bread acts as a panade, trapping moisture and fat so the patties stay tender rather than turning dense. A quick sear sets a flavorful crust while the gentle finish cooks the interior through without drying it.
Variations
Pork, beef or mixed meat, fish sichenyky from pike or carp, mushroom or potato meatless versions, a sour-cream gravy finish
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓20 min active
How it's made
8 steps · Show ↓- 15 min
Soak a few slices of stale bread in milk, then squeeze out the excess.
- 25 min
Combine minced meat or fish with grated onion, the soaked bread, egg, salt and pepper.
- 33 min
Mix and knead the mixture well until it becomes smooth and slightly sticky.
- 43 min
Wet your hands and shape the mixture into oval patties.
- 52 min
Coat the patties lightly in breadcrumbs or flour.
- 68 min
Fry them in hot oil over medium heat until golden brown on both sides.
- 76 min
Lower the heat and cook through, or finish briefly in the oven for thicker patties.
- 82 min
Drain and serve hot with a side of mashed potatoes and sour cream.
