Polish patties (kotlety)
These crispy-edged patties are a Polish kitchen staple, equally at home on weeknight tables and holiday spreads. What makes kotlety distinctive is the bread roll base, which creates a surprisingly tender interior that stays moist even after frying. The marjoram signals authenticity, a spice that tastes unmistakably Eastern European. Ground beef mixed with soaked bread rather than fillers produces patties with genuine substance and flavor.
Instructions
step 1 Soak the bread roll in the milk so it softens completely.
Meanwhile, fry the onion in the oil for around 8 mins or until soft and golden.
Add the fried onion to the beef mince along with the egg, garlic, marjoram and some seasoning.
Squeeze the excess milk from the bread roll and add it to the mince mixture.
Mix everything together and season well. step 2 Divide the meat into 8 patties.
Tip the dried breadcrumbs into a shallow bowl and coat the patties in it, all over.
Heat some oil in a deep frying pan and fry the patties in batches on both sides until browned and cooked through, about 6-7 mins on each side..
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