Dinner · Polish

Polish Beef Patties (Kotlety Mielone)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 25, 2026

These Polish patties are tender, juicy, and easy to love, made with a soaked bread roll that keeps them soft on the inside and a crisp breadcrumb coating on the outside. They come together with pantry basics and pan-fry to a beautiful golden brown. Serve them alongside mashed potatoes and a simple salad for a comforting plate any night.

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Polish Beef Patties (Kotlety Mielone)

Why you'll love this

  • Simple pantry ingredients turn into a satisfying, hearty meal.
  • The soaked bread keeps them incredibly moist inside.
  • Crispy golden crust with a tender center.
  • Great for feeding the whole family on a budget.

EveryDayMeal recipe

Polish Beef Patties (Kotlety Mielone)

Prep
15m
Cook
30m
Total
45m
Serves
4
Level
Easy

Ingredients

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

Equipment

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

Instructions

  1. Tear the bread roll into a bowl and pour the milk over it, then let it soak for about 5 minutes until completely soft, which keeps the patties moist and tender.
  2. Heat about 2 tablespoons of the oil in a skillet over medium heat and cook the chopped onion for about 8 minutes, stirring now and then, until soft and golden so it adds sweetness instead of a sharp raw bite.
  3. In a large bowl, combine the ground beef, cooked onion, egg, minced garlic, and marjoram, then season generously with salt and pepper.
  4. Squeeze the excess milk out of the soaked bread and add the bread to the meat mixture, then mix with your hands until everything is evenly blended but not overworked.
  5. Divide the mixture into 8 equal portions and shape each into an oval patty about 3/4 inch thick.
  6. Spread the breadcrumbs in a shallow dish and press each patty into them, coating all sides so they fry up crisp and golden.
  7. Heat a thin layer of oil in a deep skillet over medium heat and fry the patties in batches, about 6 to 7 minutes per side, until deeply browned and cooked through to no pink in the center.
  8. Drain the patties briefly on paper towels and serve hot.

Tips from the kitchen

  • Do not skip soaking the bread, it is the secret to soft, juicy patties rather than dense, dry ones.
  • Fry a tiny test piece first to check the seasoning before shaping all the patties.
  • Keep the oil at a steady medium heat so the crumb coating browns without burning before the inside cooks.

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 spoonful of Dijon mustard to the mix for a little tang.
  • Use panko crumbs for an extra crunchy coating.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat or in a 350 degrees F oven until warmed through. Cooked patties also freeze well for up to 2 months, thaw overnight in the fridge before reheating.

Good to know

Can I bake these instead of frying?
Yes, place the coated patties on a greased baking sheet and bake at 400 degrees F for about 25 to 30 minutes, flipping halfway, until browned and cooked through.
What can I serve with kotlety?
They are classic with mashed potatoes, buttered noodles, or boiled potatoes and a fresh cucumber or cabbage salad.
My patties fell apart, what went wrong?
They likely needed more binding. Make sure the egg and squeezed bread are fully mixed in, and let the mix chill for 15 minutes before shaping.
Can I use ground turkey?
Yes, ground turkey works, though it is leaner, so add a splash more milk-soaked bread to keep them moist.

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