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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)
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. 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)
Ingredients
- 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 mayonnaise
- olive oil
Instructions
- 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.
- Enjoy!
Kotlety* 🙂
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.