Chicken and mushroom patties stacked with parchment paper between each one garnished with chives

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These chicken and mushroom kotleti (Russian meat cakes) are so juicy and delicious. They’re healthier than the average chicken patty since they are loaded with mushrooms.

These patties are perfect with mashed potatoes and pickles. You can also serve them as sliders (mini chicken burgers) – pickles on the side. If you’re like me and you roll “old school”, you may choose to wolf these down with a bowl of buttered noodles and a pickle (don’t worry, I’m not going to say anymore about pickles at this time).

Part of the secret to juicer patties appears to be in the cooking method. I sautéed them covered and uncovered and the covered ones turned out much juicier and the flavors melded together just right. And my son thinks they are giant chicken nuggets. Score one for Mom!

Ingredients for Chicken and Mushroom Patties (Katleti):

1 lb ground chicken (I ground my own chicken thighs; trimmed of extra fat)
1 lb button or cremini mushrooms, sliced
1 small onion grated on the lare holes
2 large eggs
1/2 cup Panko bread crumbs
2 Tbsp Olive oil for the mushrooms plus more to saute patties
1 1/2 tsp Salt and 1/2 tsp Pepper, or to taste
1/2 cup flour for dredging the meatballs

To serve:

Pickles, just kidding (maybe).

Chicken and Mushroom Fritters (Katleti)

How to Make Juicy chicken and mushroom patties:

1. Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you’re feeling adventurous.

Chicken and Mushroom Fritters (Katleti)-2Chicken and Mushroom Fritters (Katleti)-1

2. In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).

Chicken and Mushroom Fritters (Katleti)-3

3. I used an ice cream scooper for portion control and placed one scoop (about a heaping Tablespoon) of the mixture at a time into the flour, then I dredged it on both sides and used my hands to create oval patties, tapping off excess flour. If you’re making sliders, make them round like mini burgers.

4. Heat 2-3 Tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.

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Chicken and Mushroom Patties @NatashasKitchen

And that’s it! These patties (aka giant chicken nuggets) are quick and easy to make. I hope your families love them!

And here’s the print-friendly:

Chicken and Mushroom Patties (Kotlety)

4.95 from 36 votes
Author: Natasha of NatashasKitchen.com
These chicken and mushroom katleti (Russian meat cakes) are so juicy and delicious. They're healthier than the average chicken patty since they are loaded with mushrooms. These patties are perfect with mashed potatoes, served as sliders (mini chicken burgers) - pickles on the side, or if you roll "old school", you may choose to wolf these down with a bowl of buttered noodles and a pickle. 😉 Part of the secret to juicer patties appears to be in the cooking method. I sautéed them covered and uncovered and the covered ones turned out much juicier and tastier.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 18 -20 (3-inch) patties
  • 1 lb ground chicken, I ground my own chicken thighs; trimmed of extra fat
  • 1 lb button or cremini mushrooms, sliced
  • 1 small onion grated on the large holes
  • 2 large eggs
  • 1/2 cup Panko bread crumbs
  • 2 Tbsp Olive oil for the mushrooms plus more to saute patties
  • 1 1/2 tsp Salt and 1/2 tsp Pepper, or to taste
  • 1/2 cup flour for dredging the meatballs

Instructions

  • Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you're feeling adventurous.
  • In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).
  • Place about a heaping Tablespoon of the mixture at a time into the flour, then I dredged it on both sides and used my hands to create oval patties, tapping off excess flour. If you're making sliders, make them round like mini burgers.
  • Heat 2-3 tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Chicken and Mushroom Patties, Kotlety
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

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As always, thanks for sharing my recipes with the peeps you love.
Be blessed in all your cooking adventures!
Love,
– Natasha

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Dahna
    May 30, 2024

    These look wonderful and healthy Can they be reheated or frozen and reheated? Has anyone tried these with a sauce? Thanks.

    Reply

    • Natasha's Kitchen
      May 30, 2024

      I imagine that would be fine

      Reply

  • LV
    February 8, 2024

    I have been making these for family and friends for some time now. We all love them and many of us prefer them to hamburgers. They are super moist and tasty and are one of my go to recipes.

    Reply

    • NatashasKitchen.com
      February 8, 2024

      So glad to hear that!

      Reply

  • Tanya
    October 10, 2022

    What can I use instead of the panko breadcrumbs? Don’t have any on hand😩

    Reply

    • NatashasKitchen.com
      October 10, 2022

      Hi Tanya! I have not tested an alternative to advise. I would assume regular bread crumbs could work.

      Reply

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