Entree: Russia – Buryat & Lake Baikal – Посикунчики ➤ Posikunchiki (Small fried Buryat meat patties made with minced mutton and onion)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground mutton or lamb
- 1 large (about 6 oz) onion, finely chopped (approx. 170 g)
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp (30 ml) plain yogurt or kefir
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1 g) ground coriander (optional)
- 3 tbsp (45 ml) vegetable oil or rendered fat for frying
- 2 tbsp (8 g) chopped fresh dill or green onion for garnish
- 1 cup (240 ml) sour cream or smetana for serving

Instructions

1. In a large bowl combine the ground mutton, finely chopped onion, minced garlic, egg, yogurt or kefir, 1/2 cup (60 g) flour, salt, pepper, and ground coriander if using; mix until evenly combined but do not overwork.
2. Shape the mixture into small patties about 2.5 inches (6 cm) in diameter and 1/2 inch (1 cm) thick; you should get roughly 10–12 patties. Place on a plate, cover, and refrigerate for 15–30 minutes to firm.
3. Lightly dredge each chilled patty in a little extra flour, shaking off excess.
4. Heat the vegetable oil or rendered fat in a large skillet over medium heat until shimmering. Add the patties in a single layer (work in batches if necessary) and fry 3–4 minutes per side, until a deep golden crust forms and the interior reaches a safe temperature.
5. Transfer cooked patties to a paper-towel-lined plate to drain briefly. Keep warm in a low oven while finishing remaining batches.
6. Serve hot garnished with chopped dill or green onion and a generous spoonful of sour cream on the side.