{"id":4177,"date":"2026-07-25T20:27:29","date_gmt":"2026-07-25T20:27:29","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatske-polpete\/"},"modified":"2026-07-25T20:31:42","modified_gmt":"2026-07-25T20:31:42","slug":"hrvatske-polpete","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatske-polpete\/","title":{"rendered":"Hrvatske polpete"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-sr-latn-hr-croatian-polpete{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));\n  margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;\n  border:1px solid var(--gj-line);\n  border-radius:20px;\n  background:\n    radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),\n    var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);\n  color:var(--gj-ink);\n  font-family:var(--gj-sans);\n  font-size:16px;\n  font-weight:400;\n  line-height:1.64;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  content-visibility:auto;\n  contain-intrinsic-size:3800px;\n}\n#recipe-sr-latn-hr-croatian-polpete *,\n#recipe-sr-latn-hr-croatian-polpete *::before,\n#recipe-sr-latn-hr-croatian-polpete *::after{box-sizing:border-box}\n#recipe-sr-latn-hr-croatian-polpete :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-sr-latn-hr-croatian-polpete :where(img){max-width:100%}\n#recipe-sr-latn-hr-croatian-polpete .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-sr-latn-hr-croatian-polpete ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-sr-latn-hr-croatian-polpete :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-sr-latn-hr-croatian-polpete :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-sr-latn-hr-croatian-polpete:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-polpete:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-polpete:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-polpete:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-sr-latn-hr-croatian-polpete:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-sr-latn-hr-croatian-polpete .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-sr-latn-hr-croatian-polpete .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-polpete .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-sr-latn-hr-croatian-polpete .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-sr-latn-hr-croatian-polpete .gj-title-main,\n#recipe-sr-latn-hr-croatian-polpete .gj-title-accent{display:block}\n#recipe-sr-latn-hr-croatian-polpete .gj-title b{font-weight:750}\n#recipe-sr-latn-hr-croatian-polpete .gj-title-accent{max-width:820px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-sr-latn-hr-croatian-polpete .gj-sub{max-width:770px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-sr-latn-hr-croatian-polpete .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-sr-latn-hr-croatian-polpete .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-sr-latn-hr-croatian-polpete .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-sr-latn-hr-croatian-polpete .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Facts *\/\n#recipe-sr-latn-hr-croatian-polpete .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-sr-latn-hr-croatian-polpete .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-sr-latn-hr-croatian-polpete .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-polpete .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-sr-latn-hr-croatian-polpete .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-sr-latn-hr-croatian-polpete .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-sr-latn-hr-croatian-polpete .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-latn-hr-croatian-polpete .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-sr-latn-hr-croatian-polpete .gj-section{scroll-margin-top:20px}\n#recipe-sr-latn-hr-croatian-polpete .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-sr-latn-hr-croatian-polpete .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-croatian-polpete .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-sr-latn-hr-croatian-polpete .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-sr-latn-hr-croatian-polpete .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-polpete .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-sr-latn-hr-croatian-polpete .gj-copy-col{min-width:0}\n#recipe-sr-latn-hr-croatian-polpete .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-sr-latn-hr-croatian-polpete .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-latn-hr-croatian-polpete .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-sr-latn-hr-croatian-polpete .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-sr-latn-hr-croatian-polpete .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-sr-latn-hr-croatian-polpete .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-wrap,\n#recipe-sr-latn-hr-croatian-polpete .gj-steps-wrap,\n#recipe-sr-latn-hr-croatian-polpete .gj-practical,\n#recipe-sr-latn-hr-croatian-polpete .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-group ul{list-style:none}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-sr-latn-hr-croatian-polpete .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-sr-latn-hr-croatian-polpete .gj-steps-wrap{counter-reset:gj-step}\n#recipe-sr-latn-hr-croatian-polpete .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-polpete .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-latn-hr-croatian-polpete .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-sr-latn-hr-croatian-polpete .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-sr-latn-hr-croatian-polpete .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-sr-latn-hr-croatian-polpete .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:38px minmax(0,1fr);gap:12px;align-items:start;padding:13px 4px;border-bottom:1px solid var(--gj-line);transition:background 200ms var(--gj-ease)}\n#recipe-sr-latn-hr-croatian-polpete .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:32px;height:32px;place-items:center;border-radius:50%;background:var(--gj-gold-soft);color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-croatian-polpete .gj-step-t{margin:0 0 3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-croatian-polpete .gj-step-x{color:var(--gj-ink-soft);font-size:14.2px;line-height:1.6}\n#recipe-sr-latn-hr-croatian-polpete .gj-cue{color:var(--gj-gold-deep);font-weight:650}\n\n\/* Practical cards *\/\n#recipe-sr-latn-hr-croatian-polpete .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:12px}\n#recipe-sr-latn-hr-croatian-polpete .gj-info-card{min-width:0;padding:17px 18px;border:1px solid var(--gj-line);border-radius:13px;background:rgba(255,253,250,.74)}\n#recipe-sr-latn-hr-croatian-polpete .gj-info-card h4{display:flex;align-items:center;gap:9px;margin-bottom:7px;color:var(--gj-night);font-size:15px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-croatian-polpete .gj-info-card h4::before{content:\"\";width:14px;height:1px;flex:0 0 auto;background:var(--gj-gold)}\n#recipe-sr-latn-hr-croatian-polpete .gj-info-card p,\n#recipe-sr-latn-hr-croatian-polpete .gj-info-card 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#recipe-sr-latn-hr-croatian-polpete{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}\n  #recipe-sr-latn-hr-croatian-polpete .gj-hero{display:none}\n  #recipe-sr-latn-hr-croatian-polpete .gj-title{font-size:24pt}\n  #recipe-sr-latn-hr-croatian-polpete .gj-title-accent,\n  #recipe-sr-latn-hr-croatian-polpete .gj-sec-num,\n  #recipe-sr-latn-hr-croatian-polpete .gj-cue,\n  #recipe-sr-latn-hr-croatian-polpete .gj-stage,\n  #recipe-sr-latn-hr-croatian-polpete .gj-steps>li::before{color:#000}\n  #recipe-sr-latn-hr-croatian-polpete .gj-facts,\n  #recipe-sr-latn-hr-croatian-polpete .gj-nutri-row,\n  #recipe-sr-latn-hr-croatian-polpete .gj-ing-grid,\n  #recipe-sr-latn-hr-croatian-polpete .gj-info-grid,\n  #recipe-sr-latn-hr-croatian-polpete .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-croatian-polpete .gj-fact,\n  #recipe-sr-latn-hr-croatian-polpete .gj-nutri-row>div,\n  #recipe-sr-latn-hr-croatian-polpete .gj-ing-group,\n  #recipe-sr-latn-hr-croatian-polpete .gj-info-card,\n  #recipe-sr-latn-hr-croatian-polpete .gj-steps>li,\n  #recipe-sr-latn-hr-croatian-polpete .gj-pull,\n  #recipe-sr-latn-hr-croatian-polpete .gj-rail,\n  #recipe-sr-latn-hr-croatian-polpete .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-croatian-polpete .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-croatian-polpete .gj-rail *{color:#111!important}\n  #recipe-sr-latn-hr-croatian-polpete .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-sr-latn-hr-croatian-polpete\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-croatian-polpete\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Mesne polpete \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-croatian-polpete\"><span class=\"gj-title-main\"><b>Hrvatske polpete<\/b> od me\u0161anog mlevenog mesa<\/span><span class=\"gj-title-accent gj-serif\">sa per\u0161unom i zlatnom koricom<\/span><\/h2>\n    <p class=\"gj-sub\">So\u010dne polpete od govedine i svinjetine povezuju se mlekom, prezlama, jajetom i per\u0161unom, zatim se pr\u017ee u plitkoj masno\u0107i do tamnozlatne korice.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Glavno jelo<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska<\/strong><\/li>\n      <li>Metod: <strong>Plitko pr\u017eenje<\/strong><\/li>\n      <li>Te\u017eina: <strong>Lako do srednje zahtevno<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>8 polpeta, 4 porcije<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Pr\u017eenje<\/dt><dd>20 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Odmor smese<\/dt><dd>20 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>1 h 5 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 550 kcal<\/dd><\/div>\n  <\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Polpete-3.webp\" alt=\"Pet hrvatskih polpeta sa zape\u010denom koricom, dve prepolovljene, uz blitvu i krompir na tanjiru\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Ravnomerno pr\u017eene polpete od me\u0161anog mesa sa vidljivom mekom sredinom i prilogom od blitve i krompira.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-croatian-polpete\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-hr-croatian-polpete\">Povezivanje smese, oblikovanje i ravnomerno pr\u017eenje<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Polpete su jedan od onih ku\u0107nih recepata koji se prepoznaju po obliku i mirisu, iako se ta\u010dan sastav menja od doma\u0107instva do doma\u0107instva. U Dalmaciji se mogu kuvati u \u0161al\u0161i, dok se jednostavne pr\u017eene polpete slu\u017ee sa krompirom, blitvom, salatom ili hlebom. Ova verzija ostaje bez sosa kako bi se naglasila dobro zape\u010dena povr\u0161ina i so\u010dna sredina. Polpete su spljo\u0161tene, debljine oko dva centimetra, pa se ravnomerno peku u tiganju i dobijaju ve\u0107u zlatnu povr\u0161inu od okruglih \u0107ufti.<\/p>\n        <blockquote class=\"gj-pull\">Mekana sredina ne dolazi od nedovoljnog pe\u010denja, ve\u0107 od natopljenih prezli i kratkog me\u0161anja.<\/blockquote>\n        <p>Me\u0161avina govedine i svinjetine daje \u010dvrstinu i dovoljno masno\u0107e. Samo nemasna govedina \u010desto postaje suva pre nego \u0161to sredina dostigne bezbednu temperaturu, dok previ\u0161e masna svinjetina pu\u0161ta mnogo te\u010dnosti i ote\u017eava stvaranje korice. Luk se vrlo sitno secka i kratko omek\u0161ava, jer sirovi krupni komadi ostaju hrskavi i mogu da razdvoje mesnu masu. Beli luk i per\u0161un daju jasnu aromu, a slatka paprika ostaje diskretna, vi\u0161e kao toplina u pozadini nego dominantan za\u010din.<\/p>\n        <p>Prezle se prvo natapaju mlekom. Taj mali korak stvara mekanu vezu koja zadr\u017eava sokove i spre\u010dava tvrdu, gumastu sredinu. Suve prezle dodate direktno mesu nastavljaju da upijaju vlagu tokom pr\u017eenja i mogu da isu\u0161e smesu. Jaje povezuje sastojke, ali jedno jaje je dovoljno za 600 grama mesa. Ve\u0107a koli\u010dina daje zbijenu teksturu nalik mesnoj vekni. Smesa se me\u0161a hladnim rukama samo dok se ujedna\u010di; dugo gnje\u010denje izvla\u010di proteine i \u010dini polpete opru\u017enim.<\/p>\n        <p>Dvadeset minuta odmora u fri\u017eideru omogu\u0107ava prezlama da upiju mleko i masi da se u\u010dvrsti. Polpete se zatim oblikuju vla\u017enim rukama u jednake komade. Vaga je korisna: oko 105 grama po komadu daje osam velikih polpeta koje se peku pribli\u017eno isto vreme. U sredini se pravi vrlo plitko udubljenje palcem, jer se mleveno meso skuplja tokom termi\u010dke obrade. Bez udubljenja, polpeta se izbo\u010di i sredina ostane deblja od ivica.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Tiganj mora biti zagrejan, ali ulje ne sme da dimi. Polpete se spu\u0161taju sa razmakom i ne pomeraju prvih nekoliko minuta. Korica se formira tek kada povr\u0161inska vlaga ispari i meso ostane u punom kontaktu sa tiganjem. Pre\u010desto okretanje kida zape\u010deni sloj. Jedno okretanje je obi\u010dno dovoljno, uz kratko pe\u010denje bo\u010dnih ivica ako su komadi deblji. Temperatura se posle po\u010detnog zape\u010denja smanjuje kako povr\u0161ina ne bi pregorela pre nego \u0161to sredina bude bezbedna.<\/p>\n        <p>Boja preseka nije pouzdan dokaz da je mleveno meso gotovo. Najdeblja polpeta proverava se termometrom umetnutim sa strane prema centru i mora da dostigne najmanje 71 \u00b0C. Posle pr\u017eenja polpete odmaraju pet minuta na re\u0161etki ili tanjiru, bez \u010dvrstog pokrivanja koje bi omek\u0161alo koricu. Poslu\u017eene uz blitvu i krompir, pire ili sezonsku salatu daju potpun ru\u010dak. Hladne mogu da se stave u sendvi\u010d, ali se za to moraju brzo ohladiti i \u010duvati u fri\u017eideru.<\/p>\n        <p>Veli\u010dina tiganja direktno uti\u010de na koricu. U malom tiganju ispu\u0161tena para ostaje oko mesa, temperatura pada i polpete se kuvaju umesto da se pr\u017ee. Dve uredne ture daju bolji rezultat od jedne pretrpane. Izme\u0111u tura uklanjaju se samo zagorele mrvice, dok se aromati\u010dni sme\u0111i tragovi ostavljaju ako nisu crni i gorki. Uredno pe\u010dena povr\u0161ina ostaje suva nekoliko minuta odmora pre serviranja.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-croatian-polpete\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od rastresite smese do tamnozlatne povr\u0161ine<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-croatian-polpete\">Ritam me\u0161anja, odmora i pr\u017eenja<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 45 min \u00b7 Odmor: 20 min<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Omek\u0161avanje luka i natapanje prezli mlekom.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT15M\">0:15<\/time><span>Kratko me\u0161anje mesa, za\u010dina, jajeta i veziva.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Oblikovanje jednakih polpeta posle hla\u0111enja.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Pr\u017eenje u dve ture i provera temperature sredine.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Sitno seckani luk se kratko omek\u0161a, a prezle se natapaju mlekom. Obe vrste mlevenog mesa zatim se ne\u017eno povezuju sa lukom, belim lukom, jajetom, prezlama, per\u0161unom i blagim za\u010dinima. Smesa odmara dvadeset minuta u fri\u017eideru, pa se deli na osam jednakih, spljo\u0161tenih polpeta sa plitkim udubljenjem u sredini. Pr\u017ee se u tankom sloju ulja, bez pretrpavanja tiganja i bez stalnog okretanja. Kada obe strane dobiju tamnozlatnu koricu, temperatura u centru najdebljeg komada proverava se sondom i mora dosti\u0107i najmanje 71 \u00b0C. Pet minuta odmora \u010duva sokove, a polpete se zatim slu\u017ee dok je korica jo\u0161 suva, uz krompir, blitvu ili sve\u017eu salatu.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-croatian-polpete\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-hr-croatian-polpete\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-sr-latn-hr-croatian-polpete\">\n          <h4 id=\"recipe-ing-1-sr-latn-hr-croatian-polpete\">Za smesu<\/h4>\n          <ul>\n            <li><strong>300 g mlevene govedine<\/strong><\/li>\n            <li><strong>300 g mlevene svinjetine<\/strong><\/li>\n            <li><strong>100 g crnog luka, veoma sitno seckanog<\/strong><\/li>\n            <li><strong>2 \u010dena belog luka, sitno seckana<\/strong><\/li>\n            <li><strong>1 veliko jaje<\/strong><\/li>\n            <li><strong>70 g prezli<\/strong><\/li>\n            <li><strong>80 ml punomasnog mleka<\/strong><\/li>\n            <li><strong>20 g lista per\u0161una, sitno seckanog<\/strong><\/li>\n            <li><strong>1 ka\u0161i\u010dica slatke mlevene paprike<\/strong><\/li>\n            <li><strong>1 ka\u0161i\u010dica soli<\/strong><\/li>\n            <li><strong>1\/2 ka\u0161i\u010dice mlevenog crnog bibera<\/strong><\/li>\n          <\/ul>\n        <\/section>\n      <\/div>\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-sr-latn-hr-croatian-polpete\">\n          <h4 id=\"recipe-ing-2-sr-latn-hr-croatian-polpete\">Za pr\u017eenje<\/h4>\n          <ul>\n            <li><strong>45 ml suncokretovog ulja<\/strong><em>U nutritivnoj proceni ra\u010duna se pribli\u017eno 20 ml upijene masno\u0107e.<\/em><\/li>\n          <\/ul>\n        <\/section>\n        <aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei gluten, mleko i jaje. Mleko mo\u017ee da se zameni vodom ili neslanim temeljcem, a prezle bezglutenskim prezlama iste mo\u0107i upijanja. Jaje se mo\u017ee zameniti sa 15 g skroba i 30 ml vode, ali polpete postaju ne\u0161to ne\u017enije pri okretanju.<\/aside>\n      <\/div>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-croatian-polpete\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-hr-croatian-polpete\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Priprema smese<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Omek\u0161ajte luk<\/p><p class=\"gj-step-x\">Zagrejte 1 ka\u0161i\u010dicu ulja i dinstajte sitno seckani luk 5 minuta na srednje slaboj vatri. Dodajte beli luk, kuvajte jo\u0161 30 sekundi i ohladite.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Natopite prezle<\/p><p class=\"gj-step-x\">Pome\u0161ajte prezle i mleko u maloj \u010diniji i ostavite 5 minuta, dok ne nastane mekana, vla\u017ena masa bez slobodne te\u010dnosti.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Pove\u017eite sastojke<\/p><p class=\"gj-step-x\">U velikoj \u010diniji sjedinite govedinu, svinjetinu, ohla\u0111eni luk i beli luk, jaje, natopljene prezle, per\u0161un, papriku, so i biber. Me\u0161ajte samo dok smesa ne postane ujedna\u010dena.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Ohladite smesu<\/p><p class=\"gj-step-x\">Pokrijte \u010diniju i ostavite 20 minuta u fri\u017eideru da prezle dovr\u0161e upijanje i masa postane pogodna za oblikovanje.<\/p><\/div><\/li>\n    <\/ol>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Oblikovanje i pr\u017eenje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Oblikujte osam polpeta<\/p><p class=\"gj-step-x\">Podelite smesu na 8 delova od pribli\u017eno 105 g. Vla\u017enim rukama oblikujte diskove debljine oko 2 cm i u sredini svakog napravite plitko udubljenje.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Zagrejte tiganj<\/p><p class=\"gj-step-x\">U \u0161irokom tiganju zagrejte polovinu preostalog ulja na srednjoj vatri. Ulje treba da bude sjajno, ali ne sme da dimi.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Ispr\u017eite prvu stranu<\/p><p class=\"gj-step-x\">Polo\u017eite \u010detiri polpete sa razmakom i pr\u017eite 4\u20135 minuta bez pomeranja, dok se ne formira \u010dvrsta tamnozlatna korica.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Okrenite i dovr\u0161ite<\/p><p class=\"gj-step-x\">Okrenite polpete, smanjite vatru za jedan stepen i pr\u017eite jo\u0161 4\u20136 minuta. Ponovite sa drugom turom i ostatkom ulja. <span class=\"gj-cue\">Sredina najdeblje polpete mora dosti\u0107i najmanje 71 \u00b0C.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Kratko odmorite<\/p><p class=\"gj-step-x\">Prenesite polpete na re\u0161etku ili tanjir i ostavite 5 minuta bez \u010dvrstog pokrivanja, kako bi se sokovi rasporedili, a korica ostala suva.<\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-croatian-polpete\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-hr-croatian-polpete\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Po dve polpete \u010dine jednu porciju. Uz njih odgovaraju blitva sa krompirom, pire-krompir, salata od paradajza ili jednostavan kupus. Limun nije neophodan, ali nekoliko kapi mo\u017ee da osve\u017ei masniju smesu.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i podgrevanje<\/h4><p>Kuvane polpete rashladiti u roku od 2 sata i \u010duvati u fri\u017eideru do 3 dana. Podgrevati u poklopljenoj posudi sa jednom ka\u0161ikom vode ili u rerni na 170 \u00b0C, dok sredina ne dostigne 74 \u00b0C. Mogu da se zamrznu do 2 meseca, odvojene papirom za pe\u010denje.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Cela koli\u010dina mesa mo\u017ee da bude govedina, uz dodatnih 15 ml ulja u smesu.<\/li><li>Dve ka\u0161ike rendanog tvrdog sira mogu da zamene 20 g prezli.<\/li><li>Sitno seckana nana mo\u017ee da zameni polovinu per\u0161una za sve\u017eiju aromu.<\/li><li>Polpete mogu da se ispeku na 210 \u00b0C oko 18 minuta, uz okretanje na polovini vremena.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Luk se hladi pre dodavanja mesu kako ne bi zagrejao smesu i omek\u0161ao mast.<\/li><li>Jednaka masa svakog komada daje ravnomerno vreme pr\u017eenja.<\/li><li>Termometar se uvodi sa strane prema centru da sonda ostane u najdebljem delu.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>\u0160irok te\u017eak tiganj<\/li><li>Velika i mala \u010dinija<\/li><li>Kuhinjska vaga<\/li><li>Lopatica sa tankom ivicom<\/li><li>Digitalni termometar sa sondom<\/li><li>Re\u0161etka ili tanjir za odmor<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-croatian-polpete\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-hr-croatian-polpete\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 550 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 18 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 31 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 39 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 1050 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 2 polpete. <strong>Klju\u010dni alergeni:<\/strong> gluten, mleko i jaje. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brendova, oce\u0111ivanja, upijanja masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Zavr\u0161na tekstura<\/p>\n    <p class=\"gj-close-quote\">Korica treba jasno da pucketa pod vilju\u0161kom, dok sredina ostaje so\u010dna i potpuno pe\u010dena.<\/p>\n    <p class=\"gj-close-copy\">Polpete uspevaju kada se vezivo hidrira pre pr\u017eenja, smesa ne gnje\u010di predugo i temperatura proveri sondom. 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