Chicken Kotleti Patties with Mushroom Stuffing

Serving Size: 10

These juicy kotleti are made with ground chicken or turkey, filled with a savory mushroom and onion mixture, then baked to golden perfection. They’re gluten- and dairy-free, packed with protein, and a healthier twist on a traditional comfort food. Perfect for meal prep or family dinners. Pair with roasted veggies, mashed cauliflower, or a fresh salad.

Recipe by: Olga's Flavor Factory

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55

Recipe Serving Size10

Cooking Tools Required

12-inch nonstick skillet, Air fryer, Cutting board, Kitchen towels, Mixing bowls, Mixing spoon, Oven, Saute pan

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

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.

Reheating 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.

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