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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, graded
1/2 cup white bread crumbs (We use Panko 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

How to Make Katleti:

1. Grade 1 onion and chop 2 Tbsp of parsley.

Russian Katleti-5

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.

Russian Katleti-6

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).

Russian Katleti

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.

Russian Katleti-7

5. Remove patties of the skillet and place them in a glass baking dish. Cover dish with foil and bake for 10 minutes.

Russian Katleti-2

“Priyatnoho Apetita” (Enjoy)!

Russian Katleti-3

Russian Katleti Recipe (Turkey and Pork Patties) - Котлеты

5 from 14 votes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $8-$10
Servings: 8 -10

Ingredients

  • 1 lb ground pork
  • 1 lb ground turkey
  • 1 medium onion graded
  • 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

Instructions

  1. Grade onion and chop 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. 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.
  6. Enjoy!

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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

  • Katie
    October 6, 2019

    Hi Natasha,

    Can these be frozen and reheated? This makes so many for just my husband and I!

    Thanks,
    Katie Reply

    • Natashas Kitchen
      October 7, 2019

      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. Reply

  • Elaina
    May 23, 2019

    Is there anything I can replace the bread crumbs with? Like.. almond flour or something’s like that? Reply

    • Natasha
      May 24, 2019

      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. Reply

  • Ada
    March 6, 2019

    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. Reply

    • Natasha
      March 6, 2019

      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. Reply

  • Alex
    September 18, 2018

    Could you replace pork with beef? Reply

    • Natashas Kitchen
      September 18, 2018

      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! 🙂 Reply

  • Olha
    June 25, 2018

    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! Reply

    • Natashas Kitchen
      June 25, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Katie
    March 22, 2018

    Hi Natasha,
    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! Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      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) 😉 Reply

  • Malka
    November 8, 2017

    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) Reply

    • Natasha's Kitchen
      November 8, 2017

      I’m glad to hear the recipe is a HIT! Thanks so much for sharing your great review! Reply

  • Alexandra
    July 3, 2017

    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. Reply

    • Natasha's Kitchen
      July 5, 2017

      I’m happy to hear you enjoy the recipe Alexandra! Thanks for sharing your review and tips with other readers! Reply

  • Joana
    March 20, 2017

    Hi there!
    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! Reply

    • Natasha
      natashaskitchen
      March 20, 2017

      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! Reply

  • Ilona B
    December 15, 2016

    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.
    Thanks! Reply

  • Aida
    August 18, 2016

    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! Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Thank you Aida ?. I would recommend making this recipe instead with chicken and beef. Let me know how they will turn out. Reply

  • July 12, 2016

    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 Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      I’m so happy you enjoyed the recipe!! 🙂 Reply

      • July 13, 2016

        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 Reply

  • Stacy K
    July 6, 2016

    Ammazingggg!

    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 Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      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. Reply

  • Natasha
    July 6, 2016

    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 😉
    Thank you! Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Natasha, thank you for such a wonderful review and I’m so happy your family was impressed 😁. Reply

  • Janet Marzan
    June 12, 2016

    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 Reply

    • Natasha
      natashaskitchen
      June 13, 2016

      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? Reply

      • Janet Marzan
        June 13, 2016

        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. 🙂 Reply

        • Natasha
          natashaskitchen
          June 13, 2016

          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! 🙂 Reply

  • Arthur K
    March 5, 2016

    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? Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      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. Reply

      • Arthur Koval
        March 6, 2016

        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. Reply

        • Natasha
          natashaskitchen
          March 6, 2016

          Awww that’s just awesome! I really enjoyed reading your comment. Thanks Arthur! Reply

  • Tzivia
    March 1, 2016

    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 Reply

    • Natasha
      natashaskitchen
      March 1, 2016

      I’m truly happy you’re enjoying the recipes! You are really on a roll with your cooking/baking! 🙂 Reply

      • Tzivia
        March 1, 2016

        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 Reply

  • Tzivia
    February 29, 2016

    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 Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      Those add-ins sound like they would work great! Reply

      • Tzivia
        February 29, 2016

        Cool awesome sauce I will definitely let ya know how it turns out hun gnite sleep tight sweet dreams cheers Reply

  • Tzivia
    February 24, 2016

    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 Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      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! 🙂 Reply

      • Tzivia
        February 24, 2016

        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 Reply

  • Polina
    January 16, 2016

    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…) Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      That’s awesome! Thank you so much for your great review! 🙂 Reply

  • Maria
    November 5, 2015

    Kotlety* 🙂 Reply

  • Polina
    April 13, 2015

    they taste so much better with ground chicken! Reply

    • Natasha
      natashaskitchen
      April 13, 2015

      Thank you so much for sharing that! I’ll have to give it a whirl next time 🙂 Reply

  • julie
    February 5, 2015

    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. Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      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 🙂 Reply

  • Luda
    January 14, 2015

    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? Reply

    • Natasha
      natashaskitchen
      January 14, 2015

      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 :). Reply

  • Katya
    December 1, 2014

    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. Reply

    • Natasha
      natashaskitchen
      December 1, 2014

      Hi Katya! I’m so happy you enjoyed the recipe! That’s awesome!! Thanks for sharing your variations. 🙂 Reply

  • Boris
    November 18, 2014

    Do you bread them before frying? I never though of skipping that step. What would be the difference in taste? Reply

    • Natasha
      natashaskitchen
      November 18, 2014

      Some katleti I do bread first and others I don’t. Sometimes I dredge in flour. Breading would give the outside a crispy texture. Reply

  • ThurzdayNext
    April 26, 2014

    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. Reply

    • Natasha
      natashaskitchen
      April 26, 2014

      Ooh what are caipirinhas? Sounds fascinating! Reply

  • Vika
    March 8, 2014

    Made these yesterday and they are so easy to make and taste really good with your buckwheat (kasha) & mushrooms. Yum!! Reply

    • Natasha
      natashaskitchen
      March 9, 2014

      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! Reply

  • Inna
    February 10, 2014

    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!!;) Reply

    • Inna
      February 10, 2014

      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!!!;) Reply

      • Katy
        February 11, 2014

        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!! 🙂 Reply

        • Natasha
          natashaskitchen
          February 11, 2014

          I haven’t tried adding carrots to my katleti. I’d probably leave them out 🙂 Reply

    • Natasha
      natashaskitchen
      February 10, 2014

      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!) Reply

      • Inna
        July 6, 2016

        I make them 50/50 turkey & beef but rolling the rest of your recipe, and they are so juicy & tender, not dry at all! Reply

  • Larisa
    November 6, 2013

    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! Reply

    • Natasha
      natashaskitchen
      November 6, 2013

      How awesome!! Thanks so much for sharing your food story with me 🙂 I am happy as a clam reading your comment. Reply

  • October 16, 2013

    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. Reply

    • Natasha
      natashaskitchen
      October 16, 2013

      I haven’t tried steaming katleti before. I’ve tried baking them and it works well. Thanks for the tip! Reply

  • Lara
    May 16, 2013

    Has anyone tried making katleti with just turkey? Reply

  • Galina
    April 4, 2013

    Hi there, do u think chicken will be good instead of pork? 🙂 thanks Reply

    • Natasha
      natashaskitchen
      April 4, 2013

      Yes, it can be a great substitute Galina :). Reply

  • December 11, 2012

    “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 😉 Reply

    • Natasha
      natashaskitchen
      December 11, 2012

      I guess I should include Polish to that statement! 🙂 I can’t wait to check out your website. I love polish food too! Reply

  • Alenka
    August 21, 2012

    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? Reply

    • Natasha
      natashaskitchen
      August 21, 2012

      I think we just forgot them when we re-took the pictures. Oops 🙂 I guess finely grated carrots are optional. Reply

  • Julie
    March 1, 2011

    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? Reply

  • November 21, 2010

    I made this tonight. It was delish! Can’t wait to try out more of your recipes! Reply

  • Liza
    May 5, 2010

    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. Reply

  • Ilona
    April 14, 2010

    I looked for a katleti recipe for the longest time.. Now i found this and will definitely try it.. Thanks Reply

  • February 9, 2010

    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. Reply

    • Natasha
      February 9, 2010

      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. Reply

    • Юлия Мартин
      October 13, 2013

      My husband eating kotleti the same way and e”he calls it russian hamburgers, it’s heart breaking… Reply

      • Natasha
        natashaskitchen
        October 14, 2013

        Lol Russian hamburgers. Reply

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