Dinner · Polish

Polish Beef Patties (Kotlety)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 24, 2026

These Polish kotlety are tender, savory beef patties with a soft interior thanks to a milk-soaked roll worked right into the mix. They fry up golden and crisp in a breadcrumb coating, and they go with just about anything from mashed potatoes to a simple cucumber salad. Make a batch on Sunday and eat them all week.

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Polish Beef Patties (Kotlety)

Why you'll love this

  • Crisp golden crust with a soft, savory center.
  • Made from budget-friendly pantry and fridge staples.
  • Great hot or cold, perfect for meal prep.
  • Kid-friendly and endlessly versatile.

EveryDayMeal recipe

Polish Beef Patties (Kotlety)

Prep
20m
Cook
30m
Total
50m
Serves
4
Level
Easy

Ingredients

  • 1 bread roll
  • 1/2 cup milk
  • 1 onion, chopped
  • about 1/2 cup, divided vegetable oil
  • 1 pound ground beef
  • 1 egg
  • 1 garlic clove, minced
  • pinch dried marjoram
  • 3/4 cup breadcrumbs
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Skillet or deep frying pan
  • Shallow bowl for breading
  • Spatula

Instructions

  1. Tear the bread roll into pieces, drop it into the milk, and let it soak until completely soft, about 5 minutes. This softened bread is what keeps the patties moist and light instead of dense.
  2. Heat about 2 tablespoons of the oil in a skillet over medium heat and cook the chopped onion for 8 minutes, until soft and lightly golden, so it turns sweet and mellow rather than sharp.
  3. In a large bowl, combine the ground beef, cooked onion, egg, minced garlic, and marjoram. Squeeze the excess milk from the soaked bread and add the bread to the bowl, then season generously with salt and pepper.
  4. Mix everything with your hands until fully combined and slightly sticky, which helps the patties hold their shape while frying.
  5. Divide the mixture into 8 equal portions and shape each into an oval patty about 1/2 inch thick.
  6. Spread the breadcrumbs in a shallow bowl and coat each patty all over, pressing gently so the crumbs stick.
  7. Heat the remaining oil in a deep skillet over medium heat. Fry the patties in batches, without crowding, for about 6 to 7 minutes per side, until deep golden brown and cooked through (no pink in the center).
  8. Drain the patties on a paper-towel-lined plate and serve warm.

Tips from the kitchen

  • Do not skip soaking the bread; that softened bread is the secret to juicy, tender patties.
  • Fry a tiny piece of the mixture first to check the seasoning before shaping all the patties.
  • Keep the oil at a steady medium heat so the crust browns while the inside cooks through without burning.

Estimated nutrition per serving: 420 cal · 26g protein · 18g carbs · 27g fat

Make it your own

  • Swap half the beef for ground pork for a richer, more traditional flavor.
  • Add a tablespoon of chopped fresh parsley or dill to the mix for brightness.
  • Use panko instead of regular breadcrumbs for an extra-crunchy coating.

Storing & make-ahead

Store cooled patties in an airtight container in the fridge for up to 4 days. Reheat in a skillet or 350F oven until warmed through. They also freeze well for up to 3 months; thaw overnight before reheating.

Good to know

Can I bake these instead of frying?
Yes. Place breaded patties on an oiled baking sheet and bake at 400F for about 25 minutes, flipping halfway, until browned and cooked through.
Why did my patties fall apart?
They usually need more binding. Make sure the egg and squeezed bread are well mixed in, and chill the shaped patties for 15 minutes before frying.
What should I serve with kotlety?
Classic pairings are mashed or boiled potatoes and a fresh cucumber or cabbage salad.
Can I use ground turkey?
Absolutely. Ground turkey works well; just add a little extra oil since it is leaner and can dry out.

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