Lean Turkey Kotlety with Mushroom Filling

Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add ¼ finely chopped onion and saute for 2 minutes, stirring occasionally. Add ½ pound sliced mushrooms and saute for 4-5 minutes, stirring occasionally. Stir in 1 cup of cooked buckwheat and season with salt to taste. Remove the pan from the heat and set aside to cool.

Combine 1 lb ground turkey and ½ lb of ground beef with ½ a finely grated large onion, 1 finely grated garlic clove, 1 small finely grated zucchini, 1 egg, 1 teaspoon of salt, ⅛ teaspoon of black pepper, 1 tablespoon of mayo, and 1 tablespoon of flour. Mix well.

Add some cold water to a bowl since you want to keep your hands wet while molding the turkey patties. Place a bowl of meat mixture next to the water bowl, followed by the bowl of mushroom filling. Place 1 cup of flour in a shallow bowl for dredging the patties once they are formed.

Wet hands. Place an ice cream scoop of meat mixture in your hand. Flatten and create a well in the center. Add 1 - 1 ½ teaspoons of mushroom filling to the center of the meat. Bring the meat around the filling and create a seal. Shape into an oval.

Repeat until the meat mixture and mushroom filling is used up.

Dredge each patty lightly in flour patting between two dry hands to remove excess flour. Place each of the floured patties on a floured plate until you are ready to cook.

Heat 2 tablespoons of oil in a large non-stick pan. Once the oil is hot, add the patties and cook in batches until golden brown on all sides. 4 minutes on the first side and 3 minutes after you flip them.

Cover the cooked patties to keep them warm while you cook the remaining batches.

Serve warm.