60 min
Lean Turkey Kotlety with Mushroom Filling
Recipe GLPR711177f0291002
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.
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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.
