In a small pot, cover the potatoes with water, bring to a gentle boil, cover and cook for 15-20 minutes. Once cooked peel and grate. Set aside.
Combine the bread crumb and milk and allow to sit for 5 minutes.
In a large mixing bowl combine all the ingredients for the Cotlet. Knead for a few minutes to form a smooth paste.
Heat 1/2 cup oil in a wide skillet over medium heat. Dip your hands in a bowl of water to moisten them. Shape the meat mixture into balls the size of a large egg and then flatten them into oval patties.
Brown the patties on both sides in the skillet over medium heat for about 5 minutes on each side. Add more oil if necessary. Repeat until all the patties have been fried.
Remove from the pan and place on a plate lined with paper towels to soak up any excess oil.