Begin by soaking the slices of bread in milk for about 5 to 7 minutes. Once soft, squeeze out the excess milk using your hands but keep the bread moist. Set aside while you prepare the meat mixture.

In a large bowl, combine the minced meat, grated onion, minced garlic, soaked bread, egg, salt, pepper, and marjoram if using. Mix thoroughly using clean hands until the mixture feels cohesive and slightly sticky, which helps the kotletes hold their shape.

Using damp hands, form the meat mixture into oval shaped patties, about 2 centimetres thick. You should get roughly 8 kotletes. Avoid making them too large, as this can affect even cooking.

Lightly dredge each kotlete in plain flour, tapping off the excess. This creates a thin crust that helps seal in the juices and adds a subtle crisp when pan fried.

Heat sunflower oil or butter in a large frying pan over medium heat. Once hot but not smoking, carefully place the kotletes in the pan without overcrowding. Work in batches if needed.

Fry each side for 4 to 5 minutes until a golden crust forms. Do not press down on the patties while frying, as this forces out moisture and leads to dryness.

Once browned on both sides, transfer the kotletes to a baking dish. Cover with foil and finish cooking in a preheated oven at 180°C (fan 160°C) for 10 to 12 minutes. This ensures the centres are fully cooked and remain juicy.

While the kotletes finish in the oven, prepare any desired sides. Traditionally, they are served with boiled potatoes, pickled cucumbers, or braised cabbage. A dollop of sour cream or mushroom sauce also pairs beautifully.

Serve the kotletes hot, garnished with fresh parsley or dill if available. Arrange them on a plate with potatoes and a spoon of sour cream on the side. Their delicate crust and moist centre make them a standout feature on any Latvian table.