Silesian karminadle
Alternative namesGehaktyz, karbinadle, kardinadle
Place of originSilesia, Poland
Serving temperatureHot
Main ingredientsPork

Karminadle, gehaktyz, karbinadle, kardinadle - a Silesian dish, meatballs traditionally prepared from pork meat. The aforesaid compose a traditional Upper Silesian karminadle, served with potato pureé, kasza or rice.[1]

Generally, karminadle are small, round and often flattened cutlets made from pork or pork-beef meat, although more commonly historically from rabbit meat, due to the ongoing rabbit breeding tradition in Upper Silesia. Formerly, karminadle was a holiday-only dish, presently served during a normal weekday.[2]

Karminadle, sliced in half, may be served cold on bread or bread rolls.[3][4]

See also


  1. ^ "KARMINADLE - kotlety mielone po śląsku (autor: remprzem) - DoradcaSmaku.pl". www.doradcasmaku.pl. Retrieved 26 August 2017.
  2. ^ "Karminadle". ewawachowicz.pl. Retrieved 26 August 2017.
  3. ^ "Kuchnia śląska: przepisy, kulinarna tradycja :: karminadle". Kuchnia śląska: przepisy, kulinarna tradycja. Retrieved 26 August 2017.
  4. ^ "Przepis na karminadle, czyli kotlety mielone po śląsku | Party.pl". Party.pl (in Polish). Retrieved 26 August 2017.