Chicken and Mushroom Patties (Kotlety)
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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).
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.
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).
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.
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)

Ingredients
- 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.
As always, thanks for sharing my recipes with the peeps you love.
Be blessed in all your cooking adventures!
Love,
– Natasha
What can I use instead of the panko breadcrumbs? Don’t have any on hand😩
Hi Tanya! I have not tested an alternative to advise. I would assume regular bread crumbs could work.
Thank you Natasha for this wonderful recipe!
I make these often for my elderly parents who always enjoy them!
Yol
Wonderful! So glad you enjoy this recipe. You’re welcome.
These are RIDICULOUSLY GOOD.
I used Kikkoman’s gluten free Panko and King Arthur Paleo Flour, and they turned out amazing 😻
One kid loves them, one kid hates them, but I don’t even care because I could eat the whole batch in one sitting if I didn’t stop myself 😆
Haha, you can’t win them all but I’m glad you were able to make it work using the substitute ingredients that you used.
So so delicious! Thank you!
Had ground chicken and mushrooms in the fridge that needed to be used. Came across this recipe and gave it a try. Very tasty! Moist and delicious. And simple to make. I will definitely make these again. Served with mashed potatoes and gravy.
Simple recipes are our favirte! I’m so happy you enjoyed this recipe, Jane! Thank you for sharing that with us!
Yes, needed a recipe that used my ground chicken and mushrooms-the store has limited meat right now, so this was PERFECT! And yes, my hubby loves his Polish pickles, so this is a great fit!
That’s so great! I’m so glad you enjoyed this recipe!
These are absolutely delicious! They have become a favorite with my family and are now requested at least once a week. And you are correct—they are PERFECT with dill pickles 🙂 Thank you so much for this fabulous recipe!
Hello Katarina, thank you for your fantastic review! Sounds like you guys found your favorite recipe. Love it!
Dear Natasha,
I would like to ask u if I can use oven instead of fry pan? If yes, can you please give me your recommendations, as for the cooking time and the temperature.
Thank you
Hi Gala, It should work but I haven’t tested different oven temps and times so I can’t give you exact advice on that. Thanks and I hope you love the patties!
Yet once again, another fabulous recipe from Natasha. I love that it’s super easy to pull together and comes out yummy and tender. Tender is important as I cook for my 92-year old mom. Let’s just say that chewing is not her strong suite. Thanks! ❤️❤️❤️
You’re so welcome!! I’m so happy you enjoy this recipe!!
I was looking for ground chicken recipes and stumbled across this one, these are SO GOOD!! We’ve already made them several times 🙂 super easy and super delicious!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Sooooo gooood! Toddlers demolished them. Thank you Natasha for helping me feed my family lol I don’t know what I would do without your recipes 🤷♀️ You rock!
That is the best when kids love what we moms make. That’s so great, Tanya!
I just have to say I have just discovered these and they are AMAZING. Our families favourite dinner!
Yay! I’m happy to hear the recipe is a huge hit with your family. Thanks for sharing your excellent review Kristy!
What would be a good side dish with these?
Hi Stephanie, my favorites would be mashed potatoes and a green salad or any of our cucumber tomato salads (we have several) 🙂
Thank you! Making them tonight!
I wish I had thought to take a picture, they came out beautifully and tasted even better! We will be eating these again and again, thank you so much for sharing your wonderful recipe. The only thing I did differently was simply adding seasoning to the flour. I served sweet potato smashers with them.
I’m happy to hear how much you enjoy the recipe Stephanie! I would love it if you joined our private Facebook group where you can share your yummy photos!!
Hi everyone
Maybe this was answered already, but can these be premade and frozen? If so up to which step would be best?
Hi Ariana, I haven’t tried freezing these particular patties but I think it could work to freeze them premade and raw (maybe omit the flour dredging and dredge before cooking), Keep wax paper or plastic wrap between layers so they don’t stick together. I think they would freeze well pre-cooked also.
Can you tell us the calories, fat, carbs in this dish?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Lisa!
Ice cream scoops vary by country, better if you stated heaping tablespoon, option to make a larger patty for say a sandwich roll.
That is a great suggestion! Thanks Lee! 🙂
On another note, the type of mushrooms, you stated Cremini or Button, same species really, one is white, one is slightly brown. I live in Asia, Shiitake and Shimeji are more common, and less expensive, I will make this recipe using Shiitake first then with Shimeji and give my results as well.
Good to know Lee, thanks! 🙂
On my to cook list, these sound wonderful, and you will get a pingback as well. After I make these, I will write another comment on the taste.
They are delicious! I would love to hear your comments!
Absolutely perfect! Made exactly as written with only different mushrooms used, which was a mix of Buna Shimiji and Shiitake. I used the coarse plate on my grinder (the wagon wheel), ground 6 thighs, and right after that, ran the cooked mushrooms through. Wonderful flavor, and juicy! Thank you for this recipe.
My pleasure Lee! I’m glad to hear you love it! Thanks for sharing your great review with other readers!
Natasha, just ran across this recipe and looks wonderful going to try it. Question: Is the flour step necessary?
Hi Dave, the flour does help to keep them together a little bit. I think you could make it work fine without the flour if you’re cooking in a good non-stick pan 🙂
ok thanks.
If it’s dipped in flower would it be considered gluten free? That looks yummy!
I would suggest using a gluten free flour to keep it completely gluten free.
Natasha I have leftover chicken from Shabbat that I didn’t use and also mushrooms would it work with leftover chicken or is it better to use fres it’s about what the recipe calls for love the idea of chicken and mushrooms am such a mushroom lova guess it’s part of being Russian eastern European lmao
Hi Tzivia, I don’t think this recipe would work with cooked chicken – the patties would fall apart. It probably has something to do with your roots. I’m a major mushroom lova myself 😉
Oh ok so it’s best to use ground chicken instead or whatever ground meat u have on hand gotcha np definitely wanna try sometime tho they look and sound yummm we should form a mushroom club too lol
I just made these kotlety tonight. They were so juicy!! Everybody loved them!! My picky eater loved them,too. It’s a great way to sneak in mushrooms!! Great recipe!! Also, I am making Kvashenaya Kapusta. It’s on day 2. It grew. Looking good!! I can’t wait to eat:)
Thank you so much for the wonderful recipes all the time.
I wish you publish a book with all of your Russian recipes one day. If you do, I am buying it for sure!!
Thank you for the wonderful review! The book is on my list of things to do in life, but with the new baby, it’s probably not going to happen for a little while 🙂
Can I use beef in this recipe?
Yes, beef would work, just be careful not to overcook them or they might turn out a little dry since beef is dryer than chicken.
love your recipes
Thank you so much Nick 🙂
I made a double batch. My additions to the mixture: 2 cloves of garlic and bunch of parsley. Put everything through the meat grinder. My mistake at the beginning was making the patties one by one and putting them on the pan. Bad idea – takes different time for each one to get cooked. Should roll in the flour, put aside and then place them on the pan all together.
But the results are good anyway : juicy patties. Mushrooms make them much more interesting than regular patties. Thank you!
You’re welcome Maria 🙂
I am not a cook by any stretch of the imagination. This looked easy enough even for me. The only change I made was not cooking the mushrooms first. Tried one & thought something was missing. Looked thru the recipe again & saw pickles. Who knew pickles could make a dish 🙂 I hope they freeze well.
They do freeze well. You can freeze them raw or cooked :). I’m bordering obsession with pickles. I think it’s the same for most Eastern Europeans. Strange but true 🙂
Hello, I just came across this recipe. I have never heard of kotlety and they sure sound delicious. I like to make turkeyburgers and freeze them uncooked for a quick dinner. You said above these can be frozen cooked or uncooked. If you freeze them uncooked do you still dreg in flour or without and would you dreg thawed out patties in flour and then cook? Also could they be cooked on a charcoal grill?
Thank you
I think it would be best not to dredge in flour if you are freezing them raw; otherwise when the thaw, the flour will just seem wet. You could dredge after they thaw or just omit the flour altogether.
Wow, this recipe is absolutely amazing! Just made this and I am having a foodgasm =)) I made double of portions you gave in the recipe and I love the Idea of using mushrooms…never would have thought of that. Thank you, Natasha! Keep’em coming!
Lol. I didn’t think these would have that effect on people. I’m so glad you liked the recipe!
Hi Natasha, great recipes, i just stumbled upon these goodies today.. would love to try out this chicken mushroom patties, except would like to oven grill instead of frying, is that possible? do u think it’ll work? and i’ll be using preserved button mushrooms.
It should work but I haven’t tested different oven temps and times so I can’t give you exact advice on that. Thanks and I hope you love the patties!
Lovely recipe! My Mum used to make them when I was smaller 😉 Kotlety in polish means “cutlet” or “meat cake” or just “patties” as you described. We have a lot of similar dishes to russian cuisine!
Sylvia xx
I’m looking forward to exploring your blog! Are you Polish? Which dish on your blog should I try first? 😉
My mom just made this yesterday (off of your recipe – hers is a little different) and we all really liked them. Btw, they will go really well with the Horseradish Vodka (I just posted a recipe
Nice blog! good job!
Thank you! I’m so glad you liked the kotlety 🙂 I just saw your post! Great photos and I’m loving those little bottles 🙂
Made this last night for my family – even doubled the recipe so I’d have some leftovers; it’s all gone! Ground thigh meat and made them with buttered noodles and asparagus on the side. Sprinkled them with green onion and chopped/diced pickles. Really good stuff, went over real big…only change I made to the recipe was a splash or two of Worcestershire sauce while sauteing the mushrooms. Brought me back to my childhood when my grandmother made something very similar. Thanks Natasha!
Thank you for such a great review Doug, I’m so glad that everyone enjoyed them :).
Natasha, these look super delish! One question – in the instructions it says to add 1 tbsp if mayo, but I didn’t notice it on the ingredients list. Is mayo necessary? I never added it to ground meet mixtures before….so just wondering. 🙂
Oh dear, sorry about that! When I was developing the recipe, I was going back and forth about adding mayo and I decided not to add it, but forgot to pull it out of there. I think it would be great with or without it. I made mine without 🙂
Making my second batch right now & I could not wait to sit down to eat them, so I just devoured 2 patties…they are SOOO good!!! Defiantly a keeper 🙂
Amazing combo!! I love anything with mushrooms 🙂
I admit I sampled a couple before they hit the table too! I’m so happy you enjoyed the patties 🙂
For mushroom lovers it is so good. I already ate them too much (i love mushrooms). Thank you for great recipe Natasha.
Thanks Helen for a great review!! 🙂
I just got home from work and totally wiped but the sight of these kotlety made me want to bolt to the nearest store to get the ingredients. My goodness, they look SO delicious! Kotlety and pickles are a match made in heaven but I would go for a serving of home fries instead of noodles. 😉
Ooh home fries, do you mean like pan fries? That does sound so good! And the pickles, oh the pickles! lol
MMM mmmm mmmm. And you are so right: egg noodles and pickles.
Mmmm you’re making me remember my childhood…. actually we ate mostly elbow macaroni! 😉
Looks delicious!!!
I don’t have a food processor or a meat ginder. So when it’s time to make them I will be adventurous!
Thanks for the great recipies.
You’re funny. You are so welcome and I hope you love these!!
Delicious!!! These are going on my dinner list for next week. Thanks for sharing 🙂
Enjoy them! They do make for a great addition to dinner. 🙂
Yum, yum! My favorite! Love the idea of using lots of shrooms and dark meat. Need to make them again!
sorry, Natasha, forgot to ask – what gadget do you use to ground your meat? Thank you
Yesterday I made Farmers cheese and baked bread – best day eVaaaaa!
I use a meat grinder attachment on my kitchenaid stand mixer. I have used a food processor for making ground meat and it actually worked well in a couple of batches. If you don’t have a meat grinder, and don’t want to buy ground chicken, a good processor is an option 😉
Thank you, Natasha. I will try the processor.
Yes, who doesn’t like shroomies?!(secret – two of my brothers-in-laws don’t. I feel sorry for them)
Lol… feel sorry for them. Maybe they won’t notice them in the kotlety? 😉
They do pair really well together and mushrooms are so good for you!
I love kotlety, especially with chicken. And anything with mushrooms! And yes, a combination of spaghetti or buckwheat with kotlety and cold dill pickle is a total childhood throwback. Oh and a bit of ketchup. Mmmm.
Yes, don’t forget the ketchup. lol. I love the old school foods!
Yeah, ketchup was a staple in my Russian home growing up. We dipped kotlety in ketchup, makaroni was mixed with ketchup.. and makaroni-po-flotsky was also mixed with ketchup.! :O Speaking of… recipe for that? 😉
Ketchup with macaroni. I never loved that but my younger sisters were obsessed. That so takes me back! Lol
For real?! You know why I said this;) or give it a guess! You would make a lot of money if you got a contract with a company that sells pickles.
We pretty much always have a jar of baby dills in the fridge. I like ’em cold. 😉 lol It’s one of those childhood combinations I’ll never be able to let go of; noodles and pickles (oh and kotely ofcourse).
Ha-ha! I also remember this combo! My husband don’t understand how I can eat pickles in the morning with eggs and sausage!
Yes, yes – vermicelli, pickles (or zucchini ikra) and chicken patty! The best food ever!
Yes, exactly!! It’s good to know I’m not alone ;).
I still feel like Natasha is hiding a secret 😉
I don’t think I keep those kinds of secrets very well. 😉 no secrets here….