Kotletes (English)

Adapted from Latviešu ēdieni
Serves many

• 1 lb pork
• 1 lb beef
• 2 eggs, beaten
• 2 - 3 slices of french bread
• 1/4 cup of milk
• 1 Tbsp marjoram
• 1 Tbsp paprika
• salt and pepper
• 1/2 cup breadcrumbs, plus more for dredging
• 1/2 medium onion, coarsely chopped
• 6 cloves garlic, crushed
• oil

Soak bread in milk, reserving half a slice. Grind beef and pork in a meat grinder or food processor until coarsely ground. Saute onion and garlic with a pinch of salt until edges begin to brown. Drain bread mixture. Combine onions, garlic, and bread with meat. Grind or process again until finely ground, running the remaining slice of bread last to catch any left-behind bits. Mix spices, bread crumbs, two big pinches of salt and eggs into meat mixture until thoroughly combined.

Form into 1/2" thick, teardrop shaped patties. Dredge in breadcrumbs and set aside.

Preheat oven to 325F.

In a large skillet set over medium-low heat, add 1 tbsp oil, swirling to coat. Brown kotletes nicely on both sides (about 4 minutes). Remove to a foil- or silicone-lined baking sheet, setting about 1" apart.

Bake for about 20 - 30 minutes, until done.