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Chicken and Mushroom Patties (Kotlety)

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 sautΓ©ed 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.Β Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.

Chicken and Mushroom Fritters (Katleti)-4
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)

4.9 from 19 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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. πŸ˜‰ Part of the secret to juicer patties appears to be in the cooking method. I sautΓ©ed them covered and uncovered and the covered ones turned out much juicier and tastier.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Servings: 18 -20 (3-inch) patties

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

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • alja musarro
    February 14, 2019

    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! ❀️❀️❀️ Reply

    • Natashas Kitchen
      February 14, 2019

      You’re so welcome!! I’m so happy you enjoy this recipe!! Reply

  • Claire Lichorat
    November 24, 2018

    I was looking for ground chicken recipes and stumbled across this one, these are SO GOOD!! We’ve already made them several times πŸ™‚ super easy and super delicious! Reply

    • Natashas Kitchen
      November 24, 2018

      That’s just awesome!! Thank you for sharing your wonderful review πŸ™‚ Reply

  • Tanya
    July 5, 2018

    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 πŸ€·β€β™€οΈ You rock! Reply

    • Natashas Kitchen
      July 5, 2018

      That is the best when kids love what we moms make. That’s so great, Tanya! Reply

  • Kristy
    April 11, 2018

    I just have to say I have just discovered these and they are AMAZING. Our families favourite dinner! Reply

    • Natasha's Kitchen
      April 11, 2018

      Yay! I’m happy to hear the recipe is a huge hit with your family. Thanks for sharing your excellent review Kristy! Reply

  • Stephanie
    February 6, 2018

    What would be a good side dish with these? Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      Hi Stephanie, my favorites would be mashed potatoes and a green salad or any of our cucumber tomato salads (we have several) πŸ™‚ Reply

      • Stephanie
        February 7, 2018

        Thank you! Making them tonight! Reply

      • Stephanie
        February 7, 2018

        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. Reply

        • Natasha's Kitchen
          February 7, 2018

          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!! Reply

  • Ariana
    January 4, 2018

    Hi everyone
    Maybe this was answered already, but can these be premade and frozen? If so up to which step would be best? Reply

    • Natasha
      natashaskitchen
      January 4, 2018

      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. Reply

  • Lisa
    September 21, 2017

    Can you tell us the calories, fat, carbs in this dish? Reply

    • Natasha's Kitchen
      September 21, 2017

      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! Reply

  • July 20, 2017

    Ice cream scoops vary by country, better if you stated heaping tablespoon, option to make a larger patty for say a sandwich roll. Reply

    • Natasha
      natashaskitchen
      July 20, 2017

      That is a great suggestion! Thanks Lee! πŸ™‚ Reply

  • July 19, 2017

    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. Reply

    • Natasha's Kitchen
      July 20, 2017

      Good to know Lee, thanks! πŸ™‚ Reply

  • July 19, 2017

    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. Reply

    • Natasha's Kitchen
      July 20, 2017

      They are delicious! I would love to hear your comments! Reply

      • July 26, 2017

        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. Reply

        • Natasha's Kitchen
          July 26, 2017

          My pleasure Lee! I’m glad to hear you love it! Thanks for sharing your great review with other readers! Reply

  • Dave S.
    February 7, 2017

    Natasha, just ran across this recipe and looks wonderful going to try it. Question: Is the flour step necessary? Reply

    • Natasha
      natashaskitchen
      February 7, 2017

      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 πŸ™‚ Reply

      • Dave
        February 7, 2017

        ok thanks. Reply

  • Lena
    April 11, 2016

    If it’s dipped in flower would it be considered gluten free? That looks yummy! Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      I would suggest using a gluten free flour to keep it completely gluten free. Reply

  • Tzivia
    February 21, 2016

    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 Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      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 πŸ˜‰ Reply

      • Tzivia
        February 22, 2016

        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 Reply

  • Aya
    June 30, 2015

    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!! Reply

    • Natasha
      natashaskitchen
      June 30, 2015

      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 πŸ™‚ Reply

  • Lena
    April 1, 2015

    Can I use beef in this recipe? Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      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. Reply

  • nick
    March 6, 2015

    love your recipes Reply

    • Natasha
      natashaskitchen
      March 6, 2015

      Thank you so much Nick πŸ™‚ Reply

  • Maria
    November 10, 2014

    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! Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      You’re welcome Maria πŸ™‚ Reply

  • Cook I'm Not
    September 29, 2014

    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 πŸ™‚ I hope they freeze well. Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      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 πŸ™‚ Reply

      • MARIANNE JOHNSON
        March 19, 2015

        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 Reply

        • Natasha
          natashaskitchen
          March 20, 2015

          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. Reply

  • Andrew Parfenov
    May 14, 2014

    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! Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      Lol. I didn’t think these would have that effect on people. I’m so glad you liked the recipe! Reply

  • Gulnaz
    April 23, 2014

    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. Reply

    • Natasha
      natashaskitchen
      April 23, 2014

      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! Reply

  • Lovely recipe! My Mum used to make them when I was smaller πŸ˜‰ 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 Reply

    • Natasha
      natashaskitchen
      March 30, 2014

      I’m looking forward to exploring your blog! Are you Polish? Which dish on your blog should I try first? πŸ˜‰ Reply

  • March 25, 2014

    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! Reply

    • Natasha
      natashaskitchen
      March 25, 2014

      Thank you! I’m so glad you liked the kotlety πŸ™‚ I just saw your post! Great photos and I’m loving those little bottles πŸ™‚ Reply

  • March 17, 2014

    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! Reply

    • Natasha
      natashaskitchen
      March 17, 2014

      Thank you for such a great review Doug, I’m so glad that everyone enjoyed them :). Reply

  • Dasha
    March 16, 2014

    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. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 16, 2014

      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 πŸ™‚ Reply

  • Vika
    March 16, 2014

    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 πŸ™‚
    Amazing combo!! I love anything with mushrooms πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 16, 2014

      I admit I sampled a couple before they hit the table too! I’m so happy you enjoyed the patties πŸ™‚ Reply

  • Helen
    March 14, 2014

    For mushroom lovers it is so good. I already ate them too much (i love mushrooms). Thank you for great recipe Natasha. Reply

    • Natasha
      natashaskitchen
      March 14, 2014

      Thanks Helen for a great review!! πŸ™‚ Reply

  • March 14, 2014

    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. πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      March 14, 2014

      Ooh home fries, do you mean like pan fries? That does sound so good! And the pickles, oh the pickles! lol Reply

  • March 13, 2014

    MMM mmmm mmmm. And you are so right: egg noodles and pickles. Reply

    • Natasha
      natashaskitchen
      March 13, 2014

      Mmmm you’re making me remember my childhood…. actually we ate mostly elbow macaroni! πŸ˜‰ Reply

  • EsteraC
    March 13, 2014

    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. Reply

    • Natasha
      natashaskitchen
      March 13, 2014

      You’re funny. You are so welcome and I hope you love these!! Reply

  • Delicious!!! These are going on my dinner list for next week. Thanks for sharing πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 13, 2014

      Enjoy them! They do make for a great addition to dinner. πŸ™‚ Reply

  • Iryna B.
    March 13, 2014

    Yum, yum! My favorite! Love the idea of using lots of shrooms and dark meat. Need to make them again! Reply

    • Iryna B.
      March 13, 2014

      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! Reply

      • Natasha
        natashaskitchen
        March 13, 2014

        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 πŸ˜‰ Reply

        • Iryna B.
          March 14, 2014

          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) Reply

          • Natasha
            natashaskitchen
            March 14, 2014

            Lol… feel sorry for them. Maybe they won’t notice them in the kotlety? πŸ˜‰

    • Natasha
      natashaskitchen
      March 13, 2014

      They do pair really well together and mushrooms are so good for you! Reply

  • March 13, 2014

    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. Reply

    • Natasha
      natashaskitchen
      March 13, 2014

      Yes, don’t forget the ketchup. lol. I love the old school foods! Reply

      • Julia
        March 13, 2014

        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? πŸ˜‰ Reply

        • Natasha
          natashaskitchen
          March 13, 2014

          Ketchup with macaroni. I never loved that but my younger sisters were obsessed. That so takes me back! Lol Reply

  • March 13, 2014

    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. Reply

    • Natasha
      natashaskitchen
      March 13, 2014

      We pretty much always have a jar of baby dills in the fridge. I like ’em cold. πŸ˜‰ lol It’s one of those childhood combinations I’ll never be able to let go of; noodles and pickles (oh and kotely ofcourse). Reply

      • Iryna B.
        March 13, 2014

        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! Reply

        • Natasha
          natashaskitchen
          March 13, 2014

          Yes, exactly!! It’s good to know I’m not alone ;). Reply

        • March 13, 2014

          I still feel like Natasha is hiding a secret πŸ˜‰ Reply

          • Natasha
            natashaskitchen
            March 13, 2014

            I don’t think I keep those kinds of secrets very well. πŸ˜‰ no secrets here….

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