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Lean Turkey Kotlety with Mushroom Filling

Lean Turkey Kotlety with Mushroom Filling from @natashaskitchen

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My sister’s mom-in-law, Galina, shared this recipe for stuffed kotlety with me. I tried them at my sister’s house and they were so flavorful but they were lean and felt good in my pregnant belly. I knew I had to recreate them. A few days later, these were on my stove-top.

There’s a surprise ingredient in these that makes the meat juicier and healthier (zucchini!) and you can’t even tell it’s in there when you eat them! Sure, sure you could just make plain kotlety without the stuffing but these are way more fun and exciting!

I loved Galina’s addition of buckwheat, but if you don’t have it on hand, you can just double the mushroom/onion filling ingredients and make a simple mushroom filling. Thank you Galina for sharing this delicious recipe! 

Ingredients for Turkey Beef Katlety:

1 lb lean Ground Turkey
1/2 lb lean Ground beef (I used 9% fat)
1/2 large onion, finely grated + juice released from grating onion
1 garlic clove, finely grated or pressed
1/2 medium zucchini (about 3/4 cup finely grated)
1 large egg
1 tsp salt (we used sea salt)
1/8 tsp black pepper, freshly ground
1 Tbsp mayo,
1 Tbsp flour + 1 cup more to dredge patties
Oil to saute (I used extra light olive oil which has a higher smoke point than other olive oils)

Ingredients for Buckwheat & Mushroom filling:

(If you don’t have buckwheat, double the mushrooms & onions and just use that as a filling):

1/4 large onion, finely chopped
1/2 lb Mushrooms, sliced
1 cup cooked buckwheat (grechka) **see notes below on buying/cooking buckwheat
Salt to taste

Lean Turkey Kotlety with Mushroom Filling

**Notes on buying/ cooking buckwheat:

1. We have found the best source for buckwheat to be European stores/ Russian stores. Theirs don’t turn mushy and is a great value. Whole foods sells a good one too but it’s spendy.

2. Buckwheat is cooked similar to white rice. We put it in the rice maker: 1 cup rinsed buckwheat + 2 cups filtered water + 2 Tbsp butter + 1/2 tsp salt and we set it on the white rice setting.

How to Prepare the Mushroom & Buckwheat Filling:

1. Heat a large non-stick pan over medium heat with 1 Tbsp oil. Add finely chopped onion and saute 2 minutes, stirring occasionally. Onions will be soft and translucent.

2. Add sliced mushrooms and saute another 4-5 minutes on medium heat, stirring occasionally, or until mushrooms and onions are soft and browned.

Lean Turkey Kotlety with Mushroom Filling-5

3. Add 1 cup cooked buckwheat, stir to combine and season with salt to taste (I used about 1/4 tsp salt). Remove from heat and set aside to cool.

Lean Turkey Kotlety with Mushroom Filling-6

How to Make the Meat Patties/ Katlety:

1. In the bowl of your mixer (you don’t need a mixer but I love mixing meat in my KitchenAid), combine all ingredients for Katlety: 1 lb ground turkey, 1/2 lb ground beef, 1/2 large onion, finely grated (with juice that is released from onion), 1 finely grated garlic clove, 1 small finely grated zucchini, 1 egg, 1 tsp salt, 1/8 tsp black pepper, 1 Tbsp mayo and 1 Tbsp flour. Use the paddle attachment (or a mixing spoon) to stir until well combined.

Lean Turkey Kotlety with Mushroom Filling-4

2. Set up your assembly line: (1) Add some cold water to a bowl since you want to keep your hands wet while molding the turkey patties. (2) You’ll also need your bowl of meat mixture, (3) followed by your bowl of filling and (4) a shallow bowl  with 1 cup of flour to dredge the patties once they are formed.

3. Wet hands will keep the meat from sticking to you. Place a flat ice cream scoop of meat mixture into your hand and create a well in the center.

Lean Turkey Kotlety with Mushroom Filling-7

4. Fill with about 1 to 1 1/2 tsp of mushroom/buckwheat filling (I used a mini ice cream scoop for easy measuring). With wet hands, bring the edges of your meat around the filling to create a seal, making sure there aren’t any gaps. Form each patty into an oval.

Lean Turkey Kotlety with Mushroom Filling-8

5. Dredge lightly in flour patting between two dry hands to get excess flour off. I place 5 kotlety in the flour plate at a time and then wash my hands and dredge the kotlety. Place dredged kotlety on a floured plate until ready to saute (it’s even better to line the plate with parchment paper so they don’t stick to the plate).

Lean Turkey Kotlety with Mushroom Filling-9

Lean Turkey Kotlety with Mushroom Filling-2

6. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. Once oil is hot, add kotlety (about 5 at a time), cover with a dome-shaped lid and saute 4 minutes on medium heat undisturbed.

Remove cover and saute second side another 3-4 minutes. I turned them onto their sides for an additional minute as well to  brown all sides. Remove from the pan and cover to keep warm while you prepare the remaining kotlety.

Wipe the pan with a paper towel between each batch and add more oil as needed. Serve warm. These also re-heat really well on a covered skillet, or in the oven.

Lean Turkey Kotlety with Mushroom Filling-10Lean Turkey Kotlety with Mushroom Filling from @natashaskitchen

Lean Turkey Kotlety with Mushroom Filling

4.89 from 9 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Lean Turkey Kotlety with Mushroom Filling from @natashaskitchen
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$15
Servings: 8 (makes 18-20 kotlety)

Ingredients

Ingredients for Kotlety:

  • 1 lb lean Ground Turkey
  • 1/2 lb lean Ground beef I used 9% fat
  • 1/2 large onion finely grated + juice released from grating onion
  • 1 garlic clove finely grated or pressed
  • 1/2 medium zucchini about 3/4 cup finely grated
  • 1 large egg
  • 1 tsp salt we used sea salt
  • 1/8 tsp black pepper freshly ground
  • 1 Tbsp mayo
  • 1 Tbsp flour + 1 cup more to dredge patties
  • Oil to saute I used extra light olive oil which has a higher smoke point than other olive oils

Ingredients for the Mushroom/buckwheat filling:

  • 1/4 large onion finely chopped
  • 1/2 lb Mushrooms sliced
  • 1 cup cooked buckwheat grechka **see notes below on buying/cooking buckwheat
  • Salt to taste

Instructions

How to Prepare the Mushroom & Buckwheat Filling:

  1. Heat a large non-stick pan over medium heat with 1 Tbsp oil. Add finely chopped onion and saute 2 minutes, stirring occassionaly. Onions will be soft and translucent.
  2. Add sliced mushrooms and saute another 4-5 minutes on medium heat, stirring occassionally, or until mushrooms and onions are soft and browned.
  3. Add 1 cup cooked buckwheat, stir to combine and season with salt to taste (I used about 1/4 tsp salt). Remove from heat and set aside to cool.

How to Make the Meat Patties/ Kotlety:

  1. In the bowl of your mixer (you don't need a mixer but I love mixing meat in my KitchenAid), combine all ingredients for Katlety: 1 lb ground turkey, 1/2 lb ground beef, 1/2 large onion, finely grated (with juice that is released from onion), 1 finely grated garlic clove, 1 small finely grated zucchini, 1 egg, 1 tsp salt, 1/8 tsp black pepper, 1 Tbsp mayo and 1 Tbsp flour. Use the paddle attachment (or a mixing spoon) to stir until well combined.
  2. Set up your assembly line: (1) Add some cold water to a bowl since you want to keep your hands wet while molding the turkey patties. (2) You'll also need your bowl of meat mixture, (3) followed by your bowl of filling and (4) a shallow bowl with 1 cup of flour to dredge the patties once they are formed.
  3. Wet hands will keep the meat from sticking to you. Place a flat ice cream scoop of meat mixture into your hand and create a well in the center.
  4. Fill with about 1 to 1 1/2 tsp of mushroom/buckwheat filling (I used a mini ice cream scoop for easy measuring). With wet hands, bring the edges of your meat around the filling to create a seal, making sure there aren't any gaps. Form each patty into an oval.
  5. Dredge lightly in flour patting between two dry hands to get excess flour off. I place 5 kotlety in the flour plate at a time and then wash my hands and dredge the kotlety. Place dredged kotlety on a floured plate until ready to saute (even with a floured surface, some of my kotelty still stuck to the plate so keep a spatula on hand to lift them up).
  6. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. Once oil is hot, add kotlety (about 5 at a time), cover and saute 4 minutes on medium heat undisturbed. Remove cover and saute second side another 3 minutes. I turned them onto their sides for an additional minute as well to brown all sides. Remove from the pan and cover to keep warm while you prepare the remaining kotlety. Wipe the pan with a paper towel between each batch and add more oil as needed. Serve warm. These also re-heat really well on a covered skillet, or in the oven.

Recipe Notes

**Notes on buying/ cooking buckwheat:
1. We have found the best source for buckwheat to be European stores/ Russian stores. Theirs don't turn mushy and is a great value. Whole foods sells a good one too but it's spendy.
2. Buckwheat is cooked similar to white rice. We put it in the rice maker: 1 cup rinsed buckwheat + 2 cups filtered water + 2 Tbsp butter + 1/2 tsp salt and we set it on the white rice setting

Final Final Picmonkey Hashtag bannerLean Turkey Kotlety with Mushroom Filling from @natashaskitchen

P.S. Do you have a good source for buckwheat? Please share in a comment below! 🙂 Thanks and have an awesome week!

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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  • Anya
    December 9, 2018

    What kind of mushrooms do you use? Reply

    • Natashas Kitchen
      December 10, 2018

      Hi Anya, we used regular white mushrooms 🙂 Reply

  • Mayya
    September 14, 2018

    Natasha, would you happen to know why the katleti develop a black crust on them while frying? And the oil gets black in it. I used two different high smoke point oils. First the light Olive oil you suggested and then canola just to see it it would help. Still had that problem. Reply

    • Natasha
      September 14, 2018

      Hi Mayya, it is most likely due to cooking over too high of heat. I would suggest reducing the heat and cooking them a little longer to cook through. Reply

  • Andrea
    September 2, 2018

    Can I freeze these, uncooked and then cook them from frozen, or thaw them overnight in the refrigerator and cook them? has anyone tried this? How was the quality? I’d like to be able to make a bunch and store them for convenience. Reply

    • Natashas Kitchen
      September 3, 2018

      Hi Andrea, I haven’t tried freezing them but I would imagine it would be best frozen after the fact then before. If you experiment please let me know how you like it? Reply

  • Olya
    February 5, 2018

    These are so juicy and delicious😋😊😀 I made these without stuffing and I didn’t have beef on hand so I used more turkey.Thank you for the recipe!!! Reply

    • Natasha's Kitchen
      February 5, 2018

      You’re welcome Olya! I’m glad to hear the recipe was a success. Thanks for sharing your great review with other readers! Reply

  • Piet
    October 21, 2015

    I made these last night and rather than putting them onto a floured pan after coating them with flour, I put them onto parchment paper. No stick, no problem. I would guess that wax paper might have the same result. Great recipe and instructions! Reply

    • Natasha
      natashaskitchen
      October 21, 2015

      That is a great tip! Thank you for sharing that! Reply

  • Оксана
    October 15, 2015

    Hey Natasha:)) I’ve made these kotley and they are AWESOME👌🏼 to make the process a little faster do you think mixing everything together even the filling would work? thank you in advance (: Reply

    • Natasha
      natashaskitchen
      October 15, 2015

      I think it could work to make just a patty out of all of the ingredients without making the filling. Reply

  • Katya
    October 5, 2015

    Hi Natasha, these are my favorite kotleti! I’ve made them 3 times already, love them. I’ve modified them as such: I don’t do the filling, no time. I make them gluten-free – with oat bran instead of flour. This recipe and your site in general is very popular with Russian mommies here in LA. 🙂 Reply

    • Natasha
      natashaskitchen
      October 5, 2015

      I’m so happy you enjoy the recipe and thanks for sharing that Russian Mom’s enjoy my site. That’s just awesome 🙂 Reply

  • Marsha
    January 10, 2015

    This dish looks amazing. I love finding new recipes that I have never seen or even though of…and this one fits the mold. Will have to try this very soon. Saved in my inbox. Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      January 10, 2015

      You’ll find plenty of unique recipes here ;). thanks so much Marsha and I hope you LOVE them! 🙂 Reply

  • Erica
    December 8, 2014

    Made these today. Heavenly! I had some mushrooms left over so I made some gravy to go along with these… YUM! THANKS!! Reply

    • Natasha
      natashaskitchen
      December 8, 2014

      I’m so happy you loved the recipe! Thank you for a great review 🙂 Reply

  • Angela
    September 11, 2014

    Can these be done just using the turkey meat? Would other proportions need to be changed? Reply

    • Natasha
      natashaskitchen
      September 11, 2014

      Yes you can replace the other meat with turkey and leave everything else the same 🙂 Reply

  • Susanna Faygenbaum
    September 9, 2014

    Do I need to add more of anything in the recipe if I have 1.2 lb of turkey and 1 lb of beef? Thbx Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      I used just half a pound of beef. You’ll end up with more meat mixture if you use the full pound of beef, but the rest could remain the same. Reply

  • NatashaG
    September 2, 2014

    I’m not much of a cook so when I made these for my boyfriend and his family tonight I was nervous but so relieved to see how much everyone enjoyed them!! Thank you for sharing such an awesome dish for me to make. I was the star of the night because of you 😉 2thumbs up!!! Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      I’m so happy to hear that! Thanks so much for the great review and congrats on your cooking success! 🙂 Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      Natasha, I’m so glad that everyone enjoyed this recipe and thank you for letting me know :). Reply

  • Oksana
    August 30, 2014

    Just made these delicious katletki. So so yummy! Thank you again for such an amazing recipe!  Reply

    • Natasha
      natashaskitchen
      August 30, 2014

      I’m so happy you liked them! Thanks so much for the great review 🙂 Reply

  • Uh oh. My husband is going to go crazy over these!!! I can’t wait for him to come home so I can make them for him (and me)! Yummmy! Reply

    • Natasha
      natashaskitchen
      August 30, 2014

      I hope you both love them! 🙂 Reply

  • August 29, 2014

    I really believe you have to be Slavic or be married to one to understand how truly glorious kotlety are! I am working on a similar post but more vegetarian.;-) When I was pregnant I could only eat food I grew up with, everything else was making me sick! It was one expensive pregnancy. lol Reply

    • Natasha
      natashaskitchen
      August 29, 2014

      I’m kind of the same way. I’m hoping this all gets better soon 🙂 I’m ready to want to be in the kitchen again! Reply

  • Katie
    August 28, 2014

    I have tried katleti with mushrooms but never with buckwheat. I love buckwheat and can’t wait to try this recipe! Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      If you’re a buckwheat fan, then you’ll love these! It’s nice to have that extra little surprise in there 😉 Reply

  • August 28, 2014

    Hey Natasha! I always wonder why people dip meatballs in flour, can you explain? Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      It adds flavor and helps seal them in so they hold together better. I always thought it sealed in the juices better also. Reply

      • August 29, 2014

        I think a flour coating also gives a bit of a crispy finish to the kotlety and any other fried patties. 🙂 Reply

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