Minced Meat Patties (Kotlety Mielone)

Place the bread roll or slice of white bread in a bowl and pour over the milk. Let it soak until fully soft, then squeeze out excess liquid. The bread should be moist but not dripping — this keeps the patties juicy.

Add the ground meat to a large bowl. Add the soaked bread, egg, finely chopped onion, minced garlic, salt, and black pepper. Finely chopped onion blends better into the meat and prevents large pieces from falling out during frying.

Mix the ingredients just until combined. Do not overmix — too much mixing makes the patties dense instead of tender.

With slightly wet hands, shape the mixture into oval or round patties of equal size. Even size ensures the patties cook evenly and finish at the same time.

Lightly coat each patty in breadcrumbs. Breadcrumbs create a more golden, crisp exterior but are optional.

Heat oil or lard in a frying pan over medium heat. The fat should be hot but not smoking. If the oil is too hot, the patties will brown too quickly and stay raw inside.

Place the patties in the pan, leaving space between them. Fry for about 3-4 minutes per side, until golden brown and cooked through.Turn the patties gently using a spatula to keep their shape.

Remove the patties from the pan and place briefly on paper towels. Let them rest for 1-2 minutes before serving. Resting helps the juices redistribute inside the meat.

Serve hot with potatoes, salad, or vegetables. ENJOY!