This post may contain affiliate links. Read my disclosure policy.
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!
Hi Natasha,
Can these be frozen and reheated? This makes so many for just my husband and I!
Thanks,
Katie
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
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!
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!
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!
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.
Thanks!
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
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
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 😉
Thank you!
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! 🙂