Background
The recipe for Polish Fried Patties (Bryzol), dates back to the late 17th century in Poland. Where it was used as an exquisite dish to impress the Nobles and Magnates. Its suspected the name “Bryzol” may have some relation to the French word “brisole” which means thin slice of meat.
Bryzol mainly became popular as a common dish, shortly after the beginning of Polish People’s Republic (1947-1989). The reason for the surge in popularity was due to something called Milk bars (barów mlecznych). These bars, more like food canteens. Focused on making good food, as cheap as possible for everyone. So much in fact, the average milk bar managed to be x3 cheaper than the nearest mainstream restaurant. Often getting support from cities, suppliers and political players to make sure costs and prices on everything remained impossibly low.
Not nearly as many Milk bars still exist today. However, now they are officially subsidised by the government. Who are unfortunately starting to reduce the subsidises. In 2019 an average milk bar 3 course meal was 18zl ($5), Since the reductions the cost for the same 3 course meal has almost doubled to 42zl ($11.50) as of 2025. Which in Poland isn’t much further from mainstream restaurant prices.
Ingredients for Polish Fried Patties
| – 500g (1.1 lbs) Minced beef – 1 large egg – 400g (14 oz) Onions (Optional) – 200g (7 oz) Mushrooms (Optional) – 1/2 Teaspoon of Salt and Pepper – 2 Heaped tablespoons of wheat flour – Oil suitable for frying |
Preparation for Polish Fried Patties
- Peel and chop the onions
- Wash the mushrooms
- Place the mince in a large mixing bowl at room temperature
Method
Mix the Meat
In a large mixing bowl. Add the egg, salt and pepper to the beef mince and mix thoroughly. Once the mix is ready begin making equal sized meat balls, until the mix has been used up.
Now flatten the meatballs into almost burger shaped patties. I suggest no thicker than 1.6cm (1/2 inch) each. The diameter ideally no more than 16cm (6 inches) each. This will help with ensuring they cook properly.
Place the Patties on a chopping board or large plate and sprinkle them evenly with the flour on both sides. Don’t worry if the coat of flour isn’t perfect, you can rub any excess on the patties directly with your hands.
Fry the Meat
Pre-heat a large frying pan on high heat, with enough oil that its at least 7mm (1/4 inch) deep. Place as many patties that will fit flat on the pan and fry for at least a few minutes on each side, until fully cooked. (Note: If your meat was at room temperature beforehand, it will cook much faster).
Once the first patties are finished, take them out and set to the side. Check the oil level in the pan is above the minimum 7mm (1/4 inch) deep and begin the next batch. Continue this process until no more patties remain.
You can keep the patties warm by putting them in the oven at low temperature if you need to. However, I personally find putting them back in the pan for a minute on each side before serving, gives the best results.
Fry the Onion and Mushrooms
Now the patties are done its a good time to used that hot pan for the onions and mushrooms. This part is optional. However, traditional as part of the meal. I suggest frying them for at least 20 minutes until golden.
Serving
Bryzol is traditionally served with Onions, Mushrooms and mashed potatoes.
Storing Polish Fried Patties
If placed in a airtight food safe container and refrigerated within an hour of cooking. Then up to 4 days is possible for storage.