Chicken Kotleti Patties with Mushroom Stuffing
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Serving Size: 2 patties, about 2.5 oz each
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
Prepare the mushroom filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions until translucent (about 5 minutes).
- Add mushrooms, garlic, salt, pepper, and thyme/dill. Cook until mushrooms release liquid and it evaporates, about 8–10 minutes.
- Cool the filling completely before stuffing.
Prepare the kotleti mixture
- In a large bowl, combine ground chicken, eggs, almond flour, grated onion, garlic, salt, pepper, paprika, and parsley. Mix until just combined (don’t overmix or kotleti may turn dense).
Shape the kotleti
- With damp hands, take about ¼ cup of the meat mixture. Flatten into a small patty.
- Place 1–2 teaspoons of the mushroom filling in the center of the meat. Gently fold the meat around the filling, pinching the edges to seal so nothing leaks out. Then shape it into a kotleta — like a small burger patty — round or oval, with the top and bottom flattened.
- Repeat until all are formed (should yield ~20 kotleti).
Cook the kotleti
- Heat 1 Tablespoon of oil in a nonstick skillet on medium heat.
- Add the chicken patties in batches and cook, covered, until golden on both sides, approximately 5 minutes per side.
Notes
- Using lean ground turkey: Absolutely works! It makes the kotleti a little lighter and slightly less juicy than chicken, but still very tasty. To keep them moist, don’t skip the onion and egg in the mixture.
Cook Times
Ingredients
Ingredients
For the filling
- 1 pound cremini mushroom or white, or any other type, finely chopped
- 2 tablespoon extra virgin olive oil
- 1 each medium onion finely diced
- 2 clove garlic minced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoon fresh thyme or dill
For the kotleti mixture
- 3 pound ground chicken or turkey
- 2 each egg
- 1 cup almond flour or gluten-free breadcrumbs substitute
- 1 each medium onion grated or very finely minced
- 2 clove garlic minced
- 2 teaspoon sea salt or to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 2 tablespoon Italian parsley finely chopped
For cooking
- 2 tablespoon avocado oil or oil spray
Cooking Tools Required
12-inch nonstick skillet, Air fryer, Cutting board, Kitchen towels, Mixing bowls, Mixing spoon, Oven, Saute panReheating/Serving Instructions
Keeps well in the fridge for 3–4 days or freeze up to 2 months. Reheat covered in the oven to keep juicy. Heat in a 350 degree oven for 15 minutes, or heat in a large sauté pan over medium heat until heated through.
Nutrition
Calories: 342kcal | Carbohydrates: 7g | Protein: 29g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 796mg | Potassium: 978mg | Fiber: 2g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg | Phosphorus: 324mg
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