For kotlety:
- 1 lb Ground turkeylean
- ½ lb Lean ground beef
- ½ large Onionfinely grated + juice released from grating onion
- 1 clove Garlicfinely grated or pressed
- ½ medium Zucchinifinely grated
- 1 Large eggs
- 1 tsp Salt
- ⅛ tsp Black pepperfreshly ground
- 1 tbsp Mayonaise
- 1 tbsp All-purpose flour
- Vegetable oilto saute
For mushroom/buckwheat filling:
- ¼ Onionlarge , finely chopped
- ½ lb Mushroomssliced
- 1 cup Buckwheat groatscooked
To dredge patties:
- 1 cup All-purpose flour
Lean Turkey Kotlety with Mushroom Filling
These Lean Turkey Kotlety with Mushroom Filling are one of my family’s favorite meals. Kotlety simply means meat patties. This is slightly different from the usual meat patties in that it has a delicious moist mushroom filling. Absolutely delicious!
To assemble these patties, I like to set up a little kotlety assembly station. First in line, add some cold water to a bowl. You will need to keep your hands wet while molding the meat patties. Place the bowl of meat mixture next to the water bowl, followed by a bowl of mushroom filling and finally a shallow bowl with 1 cup of flour to dredge the patties once they are formed.
To make the Lean Turkey Kotlety with Mushroom Filling, you will need the following ingredients:
Steps to make Lean Turkey Kotlety with Mushroom Filling
1 | Prepare filling | 10 |
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. | ||
2 | Combine ingredients for patties | 3 |
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. | ||
3 | Set up assembly station | 2 |
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. | ||
4 | Shape patties | 2 |
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. | ||
5 | Repeat | 10 |
Repeat until the meat mixture and mushroom filling is used up. | ||
6 | Dredge patties in flour | 3 |
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. | ||
7 | Fry patties | 15 |
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. | ||
8 | Keep warm | |
Cover the cooked patties to keep them warm while you cook the remaining batches. | ||
9 | Serve | |
Serve warm. | ||
Recipe Reviews
So juicy and delicious meat patties! Thanks again for great recipe!
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