Ingredients
Method
- Soak oats and chopped bread slices in just enough milk to be absorbed by them.
- Mix in all seasonings and eggs
- Mix in meats (blend thoroughly, by hand works best)
- Let soak for at least 30m
- Spoon into hot oil on med-high or high. Each kotlet should be about palm sized lozenge shape (easily achievable with a large serving spoon). Fry the koleti about 5-6 at a time in a deep frying pan for 4-5m per side, until interior is180F and outside is crunchy and golden brown.
Notes
Tastes great with rice, potatoes, cucumbers, pickles, and all sorts of Slavic sides.