Lean Turkey Kotlety with Mushroom Filling

Name: Lean Turkey Kotlety with Mushroom Filling
Total time: 60 min
Cuisine: Eastern European
Ingredients: 3 Tbsp Extra light olive oil for sautéing; ½ large onion, finely grated plus juice released from grating; ½ lb fresh mushrooms, sliced; 1 cup cooked buckwheat (grechka); Salt to taste; 1 lb ground turkey; ½ lb ground beef (9% fat or leaner); 1 large egg; 1 garlic clove, finely grated or pressed; ½ medium zucchini, finely grated (about ¾ cup); 1 Tbsp mayonnaise; 2 Tbsp all-purpose flour plus 1 cup for dredging; Black pepper to taste

Recipe GLPR711177f0291002

Eastern European

Main Course

60 min

Oven

Stovetop

SNAP eligible

These savory turkey and beef patties are stuffed with a hearty mushroom and buckwheat filling, then pan-fried until golden brown. A classic Eastern European comfort food that is both lean and satisfying, perfect for a family dinner.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

3 Tbsp Extra light olive oil for sautéing

½ large onion, finely grated plus juice released from grating

½ lb fresh mushrooms, sliced

1 cup cooked buckwheat (grechka)

Salt to taste

1 lb ground turkey

½ lb ground beef (9% fat or leaner)

1 large egg

1 garlic clove, finely grated or pressed

½ medium zucchini, finely grated (about ¾ cup)

1 Tbsp mayonnaise

2 Tbsp all-purpose flour plus 1 cup for dredging

Black pepper to taste

Directions

Heat 1 Tbsp oil in a large non-stick skillet over medium heat.
Add the finely grated onion along with the juice released from grating. Sauté for 2 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the sliced mushrooms and continue sautéing over medium heat for 4-5 minutes, stirring occasionally, until the mushrooms are soft and have developed a golden brown color.
Stir in the cooked buckwheat and mix until well combined. Season with salt to taste. Remove from heat and let cool completely.
In a large bowl or the bowl of a stand mixer, combine the ground turkey, ground beef, finely grated onion (with released juice), grated garlic clove, finely grated zucchini, egg, salt, black pepper, mayonnaise, and 2 Tbsp flour. Mix until just combined using a paddle attachment or spoon, being careful not to overmix.
Set up an assembly station with a bowl of cold water to keep your hands wet, the meat mixture, the cooled mushroom-buckwheat filling, and a shallow bowl containing 1 cup flour for dredging.
Wet your hands with cold water. Place a scoop of meat mixture (about the size of a small ice cream scoop) into your palm and create a well in the center by pushing your thumb into it.
Fill the well with about 1 to 1½ teaspoons of the mushroom-buckwheat filling. Bring the edges of the meat around the filling and seal carefully, ensuring there are no gaps. Form into an oval-shaped patty.
Lightly dredge each patty in flour, using dry hands to pat off excess flour. Place dredged patties on a floured plate until ready to cook.
Heat 2 Tbsp oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully add 5 kotlety to the pan, cover, and sauté undisturbed for 4 minutes until the bottom is golden brown.
Remove the cover and flip each patty carefully. Sauté the second side for 3 minutes until golden, then turn onto their sides and cook for an additional 1 minute to brown all edges.
Transfer the cooked kotlety to a covered plate to keep warm. Wipe the pan with a paper towel, add more oil if needed, and repeat with remaining patties in batches of 5.
Serve the kotlety warm. They can be reheated gently in a covered skillet or in the oven if needed.

Comments

Grocery List Plus Editorial Staff4.25

This is a hybrid meatball-and-stuffing dish that delivers lean protein for a reasonable cost—ground turkey and beef are standard finds at Harris Teeter, Food Lion, Kroger, and Walmart, running about $3–$4 per pound combined. The stated 60 minutes is honest for mixing, browning, and gentle simmering, though you'll spend 15 minutes on prep alone (mincing mushrooms and zucchini). The real caveat is buckwheat: Harris Teeter carries it in the bulk or grain section, but Food Lion and Walmart may require a hunt through natural-foods aisles, and ALDI stocks it inconsistently. This is a same-night dish best served fresh, though leftovers keep one day cold or reheated gently. It feeds a family of four comfortably and is forgiving once you get the kotlety mixture together, making it solid for a planned weeknight rather than a last-minute pull.