Kotlety mielone

Method

Soak the bread in milk until soft, then squeeze out excess liquid and mix with the minced pork and beef. Fry the chopped onion gently until softened and add to the meat mixture along with the beaten egg, salt and pepper, combining thoroughly. Shape the mixture into 8 oval patties, roughly 2cm thick. Coat each kotlet lightly in flour, shaking off any excess. Heat oil in a large frying pan over medium-high heat and fry the kotlety for 4-5 minutes on each side until golden brown and cooked through. Serve hot with mashed potatoes and a simple beetroot salad or pickled vegetables.