Russian Meat Patties (Kotleti) with Milk-Soaked Bread | CookOS

Russian Meat Patties (Kotleti)

Name: Russian Meat Patties (Kotleti) with Milk-Soaked Bread
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 12 servings
Cuisine: Russian
Ingredients: 1 lb ground pork; 1 lb ground beef; 1 large egg; salt, to taste; black pepper, to taste; 3 slices white bread; 1 cup milk; 1 medium onion; 2 tbsp avocado oil; fresh dill, for garnish

Russian meat patties (kotleti) are ground pork and beef patties bound with milk-soaked bread and pan-fried until golden, resulting in an exceptionally soft and juicy interior that's a staple of Russian home cooking.

🌍Russian 🏷️Kotleti 🏷️Meat patties 🏷️Ground beef 🏷️Ground pork Comfort food

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Total

27 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

1 lb ground pork
1 lb ground beef
1 large egg
salt, to taste
black pepper, to taste
3 slices white bread
1 cup milk
1 medium onion
2 tbsp avocado oil
fresh dill, for garnishoptional

10 Ingredients

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Instructions

1
In a large bowl, combine the ground pork, ground beef, and egg.
2
Season the meat mixture with salt and freshly ground black pepper.
3
In a separate bowl, place the slices of white bread and pour milk over them. Press down to ensure they are fully soaked.
4
Blend the medium onion in a blender until it forms a smooth puree.
5
Add the onion puree to the meat mixture.
6
Squeeze the excess milk from the soaked bread and add the bread to the meat mixture.
7
Using your hands, mix all the ingredients together until well combined.
8
To tenderize the meat, pick up the entire mixture and throw it back into the bowl several times.
9
Form the mixture into 12 evenly-sized round patties.
10
Heat avocado oil in a large skillet over medium-high heat.
11
Carefully place the patties in the hot skillet and cook uncovered for 7 minutes on the first side.
12
Flip the patties, then cover the skillet with a lid. Reduce the heat to low and cook for another 10 minutes until cooked through.
13
Remove from the pan, garnish with fresh dill if desired, and serve.

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Tips & Notes

Pro tips

Squeeze excess milk from bread before mixing into meat to avoid overly wet patties that fall apart during frying.
Keep patties refrigerated for at least 30 minutes before frying to help them hold their shape and develop a better crust.
Pan-fry over medium heat rather than high heat to ensure the interior cooks through before the exterior burns.
Form patties with slightly wet hands to prevent sticking and achieve an even, compact shape.

Substitutions

Ground pork and beef → all ground beef or all ground pork (adjust salt slightly, as beef may need slightly less)
White bread → brioche or challah (avoid whole wheat, which changes texture)
Avocado oil → vegetable oil or sunflower oil (common in Russian cooking)
Fresh dill → fresh parsley or omit (dill is traditional but optional for garnish)

Storage & make-ahead

Store cooked kotleti in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low heat or in a 325°F oven for 10-12 minutes to retain moisture.

Common Questions

Why do you soak bread in milk for kotleti?

Milk-soaked bread acts as a binder and moisture retainer, keeping the patties tender and juicy rather than dense or dry during cooking.

Can you make kotleti ahead of time?

Yes, form patties up to 4 hours ahead and refrigerate on a parchment-lined plate, uncovered, before frying.

What's the best oil for frying kotleti?

Avocado oil works well due to its high smoke point, but vegetable or sunflower oil are traditional Russian alternatives.

How do you know when kotleti are done?

Fry 3-4 minutes per side until golden brown and the internal temperature reaches 160°F (71°C).

Can you freeze unbaked kotleti?

Yes, freeze formed patties on a tray for 2 hours, then transfer to freezer bags for up to 3 months; fry from frozen, adding 1-2 extra minutes per side.