natashaskitchen4.8
Lean Turkey Kotlety with Mushroom Filling
This post may contain affiliate links. Read my disclosure policy. My sister’s mom-in-law, Galina, shared this recipe for stuffed kotlety with me. I tried them... Read More
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●spatula
- ●skillet
- ●oven
📝 Preparation Steps
1
How to Prepare the Mushroom & Buckwheat Filling:
2
Heat a large non-stick pan over medium heat with 1 Tbsp oil. Add finely chopped onion and saute ⏱️ 2 minutes, stirring occassionaly. Onions will be soft and translucent.
large onion (finely grated + juice released from grating onion)1/2large onion (finely chopped)1/4
3
Add sliced mushrooms and saute another ⏱️ 4-5 minutes on medium heat, stirring occassionally, or until mushrooms and onions are soft and browned.
large onion (finely grated + juice released from grating onion)1/2large onion (finely chopped)1/4
4
Add 1 cup cooked buckwheat, stir to combine and season with salt to taste (I used about 1/4 tsp salt). Remove from heat and set aside to cool.
cooked buckwheat (grechka **see notes below on buying/cooking buckwheat)1 cupsalt (we used sea salt)1 tspSalt to taste
5
How to Make the Meat Patties/ Kotlety:
6
In the bowl of your mixer (you don't need a mixer but I love mixing meat in my KitchenAid), combine all ingredients for Katlety: 1 lb ground turkey, 1/2 lb ground beef, 1/2 large onion, finely grated (with juice that is released from onion), 1 finely grated garlic clove, 1 small finely grated zucchini, 1 egg, 1 tsp salt, 1/8 tsp black pepper, 1 Tbsp mayo and 1 Tbsp flour. Use the paddle attachment (or a mixing spoon) to stir until well combined.
large onion (finely grated + juice released from grating onion)1/2large onion (finely chopped)1/4medium zucchini (about 3/4 cup finely grated)1/2large egg1salt (we used sea salt)1 tspSalt to tastetsp black pepper (freshly ground)1/8
7
Set up your assembly line: (1) Add some cold water to a bowl since you want to keep your hands wet while molding the turkey patties. (2) You'll also need your bowl of meat mixture, (3) followed by your bowl of filling and (4) a shallow bowl with 1 cup of flour to dredge the patties once they are formed.
8
Wet hands will keep the meat from sticking to you. Place a flat ice cream scoop of meat mixture into your hand and create a well in the center.
9
Fill with about 1 to 1 1/2 tsp of mushroom/buckwheat filling (I used a mini ice cream scoop for easy measuring). With wet hands, bring the edges of your meat around the filling to create a seal, making sure there aren't any gaps. Form each patty into an oval.
10
Dredge lightly in flour patting between two dry hands to get excess flour off. I place 5 kotlety in the flour plate at a time and then wash my hands and dredge the kotlety. Place dredged kotlety on a floured plate until ready to saute (even with a floured surface, some of my kotelty still stuck to the plate so keep a spatula on hand to lift them up).
11
Heat a large non-stick pan over medium heat and add 2 Tbsp oil. Once oil is hot, add kotlety (about 5 at a time), cover and saute ⏱️ 4 minutes on medium heat undisturbed. Remove cover and saute second side another ⏱️ 3 minutes. I turned them onto their sides for an additional minute as well to brown all sides. Remove from the pan and cover to keep warm while you prepare the remaining kotlety. Wipe the pan with a paper towel between each batch and add more oil as needed. Serve warm. These also re-heat really well on a covered skillet, or in the oven.
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