Russian Katleti Recipe (Turkey and Pork Patties)
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My hubby came up with these katleti after gathering ideas from his mom. He bakes them after sautéing and they come out juicy and tender.
They go really well together with buckwheat, braised cabbage or any potato dishes. You aren’t really Russian or Ukrainian if you haven’t had kotlety; end of discussion.
Ingredients for Russian Katleti:
1 pound ground pork
1 pound ground turkey
1 medium onion, grated
1/2 cup white bread crumbs (We use Panko bread crumbs)
2 Tbsp finely chopped parsley
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp ground pepper
1 Tbsp mayo
How to Make Katleti:
1. Grate 1 onion and chop 2 Tbsp of parsley.
2. Use Kitchen Aid Mixer bowl to combine meat, 1/2 cup of bread crumbs, spices(1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp ground pepper), 1 egg, 1 Tbsp of mayo, onion and parsley. Mix everything well on a lower speed setting (#3), or combine ingredients by hand if no mixer is available.
3. Form patties using ice cream scoop to make even portions. Makes approx. 20 patties. (don’t try to flatten them once they are on the skillet or juices will seep out).
4. Heat about 4 Tbsp of olive oil over medium/high heat and saute the patties (adding more oil if necessary) until browned on both sides ( approx. 3 min on per site), flipping twice so they don’t burn. At the same time preheat your oven to 400°F.
5. Remove patties of the skillet and place them in a glass baking dish. Cover dish with foil and bake for 10 minutes.
“Priyatnoho Apetita” (Enjoy)!
Russian Katleti Recipe (Turkey and Pork Patties)
- 1 lb ground pork
- 1 lb ground turkey
- 1 medium onion, grated
- 1/2 cup white bread crumbs
- 1 egg
- 2 Tbsp finely chopped parsley
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
- 1 Tbsp mayo
- Olive Oil
Grate onion on the large holes of a box grater and finely chop parsley.
Use Kitchen Aid Mixer bowl to combine meat, 1/2 cup of bread crumbs, spices(1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp ground pepper), 1 egg, 1 Tbsp of mayo, onion and parsley. Mix everything well on a lower speed setting (#3), or combine ingredients by hand if no mixer is available.
Form patties using ice cream scoop to make even portions. Makes approx. 20 patties. (don't try to flatten them once they are on the skillet or juices will seep out).
Heat about 4 Tbsp of olive oil over medium/high heat and saute the patties (adding more oil if necessary) until browned on both sides ( approx. 3 min on per site), flipping twice so they don't burn. Preheat your oven to 400°F.
Remove patties of the skillet and place them in a glass baking dish. Cover dish with foil and bake for 10 minutes.
Read comments/reviewsAdd comment/review
Hi, just thought I would bring this to your attention. I think the word you are using “grade” is meant to be grated. Unless of course that is a new term in cooking. Enjoy your recipes!
You are absolutely correct. Thank you so much for pointing that out. Fixed!
I’ve made a version of this recipe for about 40 years and we’ve always loved it. My recipe calls for only ground beef but the other ingredients are similar, although the patties are dredged in breadcrumbs after forming (there are bread crumbs in the patties also). so I’m planning on trying this version soon. I have a question: my recipe is hand written so I have no idea where it came from; the patties are called “bitochki” and I’m wondering if this is correct? Thanks!
Hi Susan, thank you so much for sharing that with me! I believe you’re referring to Otbivni, maybe? I have a recipe for those HERE.
Tried this recipe with just ground turkey and chives instead of parsley (since this is all I had). It came out SO good! Will definitely be making again.
That is so great! So good to know that you loved it! Thanks for sharing that with us.
This quick and easy recipe surprised me! I made a half recipe for dinner, last night, using 1 lb of ground chicken. (I thought I had taken ground pork out of the freezer, but, okay.) It went together so quickly … probably the first time ever that my “prep time” matched yours! I used 2 t Italian seasoning, as I had no parsley. Browned in the skillet, then 10 minutes in the Breville toaster oven, per directions. Amazingly tasty and moist. We reheated the leftovers to go with biscuits, for breakfast. They were still tender and juicy. Great recipe. Thanks.
You’re welcome, Chris! I’m so glad you enjoyed this recipe! That’s so great!
Do you have a version for baking in oven only?… My grandma would prefer it and I suggest just doing by a hamburger timing..
Hi Irina, I’ve tried baking them and it works well. I hope you love this recipe!
Hi, can you mix everything without using a mixer?
Hi Nadia, it is possible but it will require a lot of extra work to get the right consistency. If you experiment, let me know how you liked the recipe.
Can these be frozen and reheated? This makes so many for just my husband and I!
Great question, Katie! You can freeze them after they are cooked by placing them in a single layer on a paper plate or cutting board then covering with plastic wrap and freezing.
Is there anything I can replace the bread crumbs with? Like.. almond flour or something’s like that?
Hi Elaina, I honestly haven’t tried anything different in this recipe so I can’t make a recommendation without testing it first. If you experiment, please let me know how it goes.
My Russian Heritage cookbook suggests soaking 1-2 pieces of white bread in milk and then squeezing dry and breaking up into pieces to mix into the meat instead of breadcrumbs. I haven’t tried it yet but it seems a fairly popular method. I’m sure if you are gluten free there’s an option for that as well!
Thank you so much for sharing that with us Joe!
My MIL makes it without bread for me (doesn’t replace just skips it) bc I’m gluten free. Maybe she adds and extra egg to make sure it binds well. Comes out just as tasty.
Thank you for sharing your gluten-free version!
Whenever I make meatloaf (or patties something similar to this recipe of yours – we make these in Bulgaria, too) and bake it in the oven, some very nasty looking coagulated “juice” forms around the meat. Why is that and how can one avoid it? I hate looking at it. I end up overcooking things just for this stuff to go away.
Hi Ada, I’ve seen that be more of an issue if using thawed frozen ground meat, particularly if it is not fully defrosted. You will have some of that with ground beef in general – it is a natural thing to see and I usually just scrape it away and discard – the same way you would spoon off the foam that floats to the top of a chicken stock.
Could you replace pork with beef?
Hi Alex. I think beef should work just fine. Just don’t use a beef that is too lean or they might be a little dry. Enjoy! 🙂
Made these today with pork and veal following the recipe and they turned out delicious 😊just added 2 eggs instead of one and a bit more of mayo. Thank you for the recipe!
You’re welcome! I’m so happy you enjoyed it
Would you you recommend as the best way to reheat these? I am making some this weekend on Saturday and bringing some to my family Sunday after church. Thanks!
Hi Katie, they work reheated in the oven or on a skillet. I would probably avoid the microwave (it seems to me microwaves make meat taste funny) 😉
I have made these 3 times now and they are awesome. Friends and family love them. Only thing I do is add some dill since I love dill. Will make this recipe again. ( also this is better than my parents recipe)
I’m glad to hear the recipe is a HIT! Thanks so much for sharing your great review!
These were wonderful! I used pork and veal for the meat, and they turned out very juicy.
What I did instead of the oven was the pan-fry as instructed in a deeper pan for 3 minutes on each side (flipping periodically), and then I reduced the heat on the pan to low/med., added about a quarter cup of water, and covered. They steamed in there for about 10-15 minutes and turned out very well.
I’m happy to hear you enjoy the recipe Alexandra! Thanks for sharing your review and tips with other readers!
Wondering what could replace mayo in this recipe, or can I just omit it altogether? I never have mayo on hand because we don’t ever use it. 😉 Thanks!
Hi Joana, you could omit the mayo and still have great results. If your mixture seems a little dry, you might add a teaspoon or so of water. The mayo adds flavor and a little moisture, but the recipe will still work without it. Enjoy!
Natasha, was are your thoughts on stale bread soaked in milk vs. the panko bread crumbs? When I make kotleti for myself I just wing it and throw in what I have, but I am trying to find a recipe for a dinner party that will guarantee delicious authentic results, contingent on me following the recipe correctly 🙂
I plan to use low fat beef and a little pork since the freezer is full of that right now.
I do love how moist and juicy katleti are when they are made with soaked bread. Both of these are excellent and use soaked bread. The difference is in the kind of breads this one uses rye bread and this one uses whole wheat bread.
Hi Natasha! Love the site. I come from a Ukrainian/Moldovan family and I LOVE katleti! However, I started avoiding pork in my diet, so I was wondering what could be substituted. THanks!
Thank you Aida ?. I would recommend making this recipe instead with chicken and beef. Let me know how they will turn out.
Made these tonight my 2 time such a major big hit these burger patties are not only good with potatoes they r also really way good with Israeli couscous rest are in the freezer they freeze really well thanx again Natasha darlin gnite cheers
I’m so happy you enjoyed the recipe!! 🙂
I think this is my favorite from the main beef and pork section and also the kotleti pozharzky my love for cooking and baking has really totally risen even more
Do you have any ideas how to freeze these? I’ve searched eveywhere.. Can I just put them in a glass container with a lid? Or in a plastic ziplock? Or do I have to wrap each one separately & in what?
Sorry for the question lol
Hi Stacy, you can freeze them after they are cooked by placing them in a single layer on a paper plate or cutting board then covering with plastic wrap and freezing.
My mom used to freeze them raw (pre-freeze on a cutting board and then put in ziplock bag) so then all you have to do is defrost in fridge overnight Or on the counter for few hrs, and fry some up fresh whenever craving for katleti strikes
That’s a great idea. Thank you for sharing that with me.
Natasha thank you so much for this katleti recipe!! They turn out sooo yummy, love them, & so does everyone who ever tries them 🙂 I’ve made them with pork & turkey, beef & turkey (most usual), chicken & pork, following this recipe and always turns out so good!
Cooked them as my first meal for an in-laws gathering (a newlywed), & left a very good impression on my husband’s family 😉
Natasha, thank you for such a wonderful review and I’m so happy your family was impressed 😁.
Hello Natasha, I made your turkey and pork kotleti recipe for dinner tonight, but made it into one delicious meatloaf instead. Baked at 350 for just over an hour. The turkey/pork combo is really flavourful and moist; I added some fresh basil that I’m growing this summer and 1 crushed garlic clove. Once again, your recipes are so easy to follow and just yummy! Keep up the great work! Janet
Wow I love that you made it into a meatloaf! Thank you so much for sharing that with me 🙂 Did you use any kind of sauce over the top?
Not this time, but I would imagine your fave bbq sauce would work. I prefer the top crispy and golden, but I’ve also put strips of good bacon across the top for extra flavor. 🙂
I agree about the crispy and golden top – we don’t usually put anything on katleti bit I wondered if you tried anything with the meatloaf. Thanks again for sharing! Sounds amazing! 🙂
Considering making these tomorrow for the first time. Have already tried making the zucchini patties and the tender chicken fritters. Came out great, thanks Natasha for the wonderful recipes.
Also contemplating on using sunflower oil instead of olive oil to give it a more authentic Ukranian feel. Even though olive oil might be healthier. Not sure . What are your thoughts on that Natasha?
I don’t usually cook with sunflower oil because it has a low smoke point and isn’t ideal for sauteeing. I like it in salads for the flavor boost.
Thanks. I ended up using olive oil and they came out delicious. Added a clove of garlic because I only had garlic salt and not powder. Also used 2 eggs instead of 1, because they seemed small. Tomorrow back to making the zucchini patties. This is becoming one of my favorite websites. Thank you for all the great advice.
P.S. I love all the grechka (buckwheat) recipes, and have been eating it regularly instead of rice or mash. Bought the Russian kind that doesn’t turn mushy. Great flavor, healthy and reminds me of childhood.
Awww that’s just awesome! I really enjoyed reading your comment. Thanks Arthur!
Omg wow Natasha these kotleti came out really great and so super yummm will definitely be making these again thanx soooo much I’ve made a lot of your recipes been such a major go to whenever I’ve needed new ideas such a pleasure and so out there
I’m truly happy you’re enjoying the recipes! You are really on a roll with your cooking/baking! 🙂
Yo gurl u have no idea what a major lifeline it’s been if not for me cooking and baking my family would be eating a lot of takeout which is so not the healthiest thing the mushrooms and parsley worked out well still have enough leftover that I think I’m gonna save these babies for Shabbat (the Sabbath) eventually wanna try ur other kotleti recipes I served them with two sides yellow rice and garlic roasted string beans mmmmm worked well together and now I’m out for the night sweet dreams
Yo Natasha I’m gonna g willing make these tomorrow night for dinner was wondering if I could add some mushrooms onions and fresh herbs like parsley and or dill always love trying out new things these look very similar to fish cod kotleti in my youth when my mom would make em except she fried em straight up no baking @ the end can’t wait for tomorrow night when it’s then meat night
Those add-ins sound like they would work great!
Cool awesome sauce I will definitely let ya know how it turns out hun gnite sleep tight sweet dreams cheers
Mmmmm yummmm love the idea of letting em bake up a little bit after frying would a good substitute be ground beef and chicken or beef and turkey since I cannot eat pork @ usual my mouth is watering lol
I think beef and chicken would work well. Just don’t use a beef that is too lean or they might be a little dry. Enjoy! 🙂
Cool awesome ok I’ll definitely keep in mind not to buy a very lean ground beef perfect for Tuesday night which is usually meat yo I’m looking forward to hun cheers
I’ve used this recipe many times for the ingredients list, but always just cooked my kotleti on the stove until done. Yesterday I tried them like you suggested (on stove and then in oven) and they were so juicy and good! This is definitely the best “technique” for kotleti that I’ve found (I’ve tried out a lot…)
That’s awesome! Thank you so much for your great review! 🙂
they taste so much better with ground chicken!
Thank you so much for sharing that! I’ll have to give it a whirl next time 🙂
Natasha, Iam so happy I found your site.
Today I made chicken kotlety from your recipe and they came out great, very soft!
Now a question, do I need to soak the bread crumbs in milk as I did for the chicken kotleti? The recipe didn’t mention milk, so Iam assuming not.
It isn’t necessary for this recipe, but you probably could add a splash if you wanted the kotlety even more tender :). I’m so glad you enjoyed the chicken kotlety 🙂
Hi Natasha! I just wanted to say thanks for great recipes! I made this recipe twice now and loving it, bUT I only use lean beef. What you think if I used only ground turkey?
Luda, I think pork makes them more juicy but they can be made with just ground turkey if you are looking for healthier version. Let me know how they turn out :).
Made these tonight per kids request. So so good! I’ve never baked kotleti before, but it made them so tender! Thank you. Used ground beef and around pork 50/50. Left out the parsley and added 1 tbsp of kosher salt. These were a hit and it’s going to be my go to recipe.
Hi Katya! I’m so happy you enjoyed the recipe! That’s awesome!! Thanks for sharing your variations. 🙂
Do you bread them before frying? I never though of skipping that step. What would be the difference in taste?
Some katleti I do bread first and others I don’t. Sometimes I dredge in flour. Breading would give the outside a crispy texture.
Thank you very much for sharing your recipe. I made these tonight, and they turned out wonderfully! Coincidentally, I had a friend over, and we had them with homemade Caipirinhas. 😛 Now I have one more side dish to serve at dinner parties.
Ooh what are caipirinhas? Sounds fascinating!
Made these yesterday and they are so easy to make and taste really good with your buckwheat (kasha) & mushrooms. Yum!!
Oh that is a good combo! I love me some kasha 🙂 I wish more Americans would discover it. I don’t see it nearly as often as I like in American cuisine!
Does it have to be a glass dish?? And do you think beef and Turkey will be a good combination,cys thats wat i have on hand!!! Thanks!!;)
I see a couple comments here mentioning adding carrots?? Is it good with carrots? Ive never tried kotletu with carrots! But would be happy to add extra vitamins!!!;)
so can you please tell me how do kotlety taste with carrots in them? is it better with carrots or without?? I dont want to ruin the kotlety adding carrots in them, and end up with my husband not eating them! he is a picky eater!! 🙂
I haven’t tried adding carrots to my katleti. I’d probably leave them out 🙂
It can be a metal pan. I think the beef and Turku might be a little dry but it could work. I think it would still be tasty 🙂 chicken and pork also work well together (I have another recipe for katleti with those that are super good too!)
I make them 50/50 turkey & beef but rolling the rest of your recipe, and they are so juicy & tender, not dry at all!
I made these for dinner tonight…. they turned out very good! my husband usually doesn’t like kotleti, but today he said that he actually really likes them…;-) Thank you for such amazing recipe! I also used some of the kotleti meat for meat ball soup that you also have listed… it worked out perfect! saved time and have full meal;-)
Very thankful! God’s blessings!
How awesome!! Thanks so much for sharing your food story with me 🙂 I am happy as a clam reading your comment.
Thanks for sharing the recipe Natasha.
I never used parsley when cook katleti. Want to seal this idea to get a little more of greens in our menu. My family like when I put katleti on the steam after frying it.. Nor baking is a great idea too.
I haven’t tried steaming katleti before. I’ve tried baking them and it works well. Thanks for the tip!
Has anyone tried making katleti with just turkey?
This recipe would be great with turkey
Hi there, do u think chicken will be good instead of pork? 🙂 thanks
Yes, it can be a great substitute Galina :).
“You aren’t really Russian or Ukrainian if you haven’t had katlety; end of discussion.”
That is right. I had always kOtlety. I am Polish 🙂 But I am not sure about Belarussians 😉
I guess I should include Polish to that statement! 🙂 I can’t wait to check out your website. I love polish food too!
Thank you so much for the delicious recipe! I made them and my whole family couldn’t stop eating them! I have noticed you removed the carrots from the recipe, why’s that?
I think we just forgot them when we re-took the pictures. Oops 🙂 I guess finely grated carrots are optional.
woops.. I think I responded to the wrong recipe– 🙂 It was supposed to be for the chicken and pork katleti– the smaller meatball ones. Sorry–feel free to move it?
The meatball ones are my favorite 🙂 I’ll add it there. Thanks Julie!
I made this tonight. It was delish! Can’t wait to try out more of your recipes!
I like to make mine a combo of beef and pork, pork and chicken or beef and chicken. I haven’t tried making it with ground turkey, but that’s a good idea! I’ve been known to add in grated carrots, so it’s nice to see someone else who does that. The only real difference I see is that I do soak break in milk and add it in to give it a lighter texture, which is a trick I learned from my mother in-law and she makes really good kotleti.
I looked for a katleti recipe for the longest time.. Now i found this and will definitely try it.. Thanks
I always make mine with beef, and they rock. But I can see how pork would make them really juicy. I’ve also made them with venison/beef as in 2/3 venison and 1/3 beef.
Rather than baking them, I sauteed them covered on low for the last however many minutes, can’t remember.
Then it never occurred to me to add carrots and I’ve usually added sauteed onions to bitki, but not usually kotleti. I have this great cookbook with a ridiculous name “Please to the Table” and it suggested to grate the onions into the hamburger. I like that since it makes it nice and juicy.
I am pretty sure I fried them in butter too or maybe a mix of the two. The recipe also called for whipped egg whites to lighten them up, but I usually try to avoid that sort of thing. They were light enough as is with the addition of piece of bread soaked in milk + the milk itself.
My American hubby, though, he needs to stick them b/w two pieces of bread a la hamburger and eat them with catsup, and I find that distressing.
Lol, thats hilarious. My grandpa, when he first moved to america did the opposite; when we gave him a sandwich, he took it apart and ate the meat first.
My husband eating kotleti the same way and e”he calls it russian hamburgers, it’s heart breaking…
Lol Russian hamburgers.