Kotleti are tender, juicy pan-fried meat patties made from ground pork and beef bound with milk-soaked bread, a classic Eastern European comfort dish. The butter-and-water simmer finish ensures they stay moist while developing a golden crust.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Tear the white bread into pieces and soak in ½ cup of milk in a small bowl until fully saturated.
In a large mixing bowl, combine ground pork, ground beef, grated onion, garlic powder, onion powder, and kosher salt.
Once the bread has absorbed the milk, add it to the meat mixture and knead gently with your hands until fully incorporated.
Using a 1-inch cookie scoop, take two scoops of meat mixture stacked together and form into a football-shaped patty. Wet your hands if needed. Repeat until all the meat is shaped.
Heat a large skillet over medium heat and add 2 tablespoons of avocado oil. Arrange patties in a circle, filling the middle afterward, and cook for 2–3 minutes per side until golden brown. Add extra oil if necessary and avoid pressing the patties.
Lower the heat, add water and butter to the skillet, cover with a lid, and let the patties simmer gently for 5 minutes. If cooked in batches, combine all patties before simmering.
Serve the kotleti over mashed potatoes or buckwheat, top with tomato gravy and fresh herbs, and enjoy alongside pickles.
Written automatically by CookOS, not by the creator.
Refrigerate cooked kotleti in an airtight container for up to 3 days; reheat gently in a skillet over low heat with a splash of water to restore moisture.
large skillet with lid · 1-inch cookie scoop (for portioning)
Written automatically by CookOS, not by the creator.
Milk-soaked bread acts as a binder and tenderizer, keeping the patties moist and preventing them from becoming dense or dry during cooking.
Kotleti are done after 2–3 minutes per side until golden brown, then 5 minutes of simmering with butter and water. They should be cooked through but still tender inside.
Yes, form and refrigerate uncooked kotleti for up to 24 hours before pan-frying. Cook from cold, adding 1–2 extra minutes per side if needed.
Avocado oil is recommended for its high smoke point and neutral flavor. You can substitute with vegetable or canola oil if necessary.
Freeze uncooked formed patties on a tray, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2–3 extra minutes per side.
