If you’re on the hunt for a hearty yet healthy meal that bursts with flavor and warmth, this Lean Turkey Kotlety with Mushroom Filling Recipe is your new best friend in the kitchen. These Russian-style kotlety (meat patties) are lovingly packed with juicy ground turkey and beef, while the mushroom filling adds a savory surprise that keeps every bite exciting. Light, moist, and satisfying, this dish strikes the perfect balance between comfort and nutrition—making it an irresistible dish you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Lean Turkey Kotlety with Mushroom Filling Recipe is thoughtfully chosen to build layers of taste and texture. From the lean proteins to the fresh veggies and earthy mushrooms, each component contributes flavor, moisture, or that perfect tenderness that makes these kotlety stand out.
- 1 lb lean Ground Turkey: The star protein for a healthy, lean base with delicate flavor.
- 1/2 lb lean Ground beef (9% fat): Adds richness and juiciness to the turkey.
- 1/2 large onion (finely grated + juice): Grating releases flavor and moisture, keeping the patties tender.
- 1 garlic clove (finely grated or pressed): For a subtle, aromatic kick.
- 1/2 medium zucchini (about 3/4 cup finely grated): Brings moisture and lightness without overpowering.
- 1 large egg: The perfect binder to keep everything together.
- 1 tsp sea salt: Enhances all the natural flavors.
- 1/8 tsp freshly ground black pepper: Adds just a whisper of heat.
- 1 Tbsp mayonnaise: A secret trick for extra tenderness and subtle creaminess.
- 1 Tbsp flour + 1 cup more to dredge patties: Helps create a light crust when frying.
- Oil to sauté (extra light olive oil preferred): Chosen for its higher smoke point and mild flavor.
- 1/4 large onion (finely chopped): To sauté with mushrooms and develop a deep savory base.
- 1/2 lb mushrooms (sliced): The flavorful filling that adds texture and umami.
- 1 cup cooked buckwheat (grechka): Earthy and nutty, it makes the filling hearty and comforting.
- Salt to taste: To season the mushroom and buckwheat filling perfectly.
How to Make Lean Turkey Kotlety with Mushroom Filling Recipe
Step 1: Prepare the Kotlety Mixture
Start by combining the lean ground turkey and beef in a large bowl. Next, add the finely grated onion along with its juice, which helps keep the mixture moist and flavorful. Incorporate the grated zucchini and finely pressed garlic for freshness and a touch of sweetness. Crack in the egg, sprinkle the salt and freshly ground pepper, add the tablespoon of mayonnaise, and one tablespoon of flour to bind everything together. Mix gently until just combined, trying not to overwork the meat for tender kotlety.
Step 2: Make the Mushroom and Buckwheat Filling
Heat a splash of oil in a skillet and sauté the chopped onion until translucent and soft. Toss in the sliced mushrooms and cook until they release their moisture and turn golden, bringing out their rich earthy essence. Stir in the cooked buckwheat and season with salt to taste. This mixture should be moist but not overly wet—just enough to become a delicious stuffing that contrasts beautifully with the meat.
Step 3: Shape and Fill the Kotlety
Take a handful of the meat mixture and flatten it slightly in your palm. Spoon a small amount of the mushroom and buckwheat filling into the center, then mold the meat around it, sealing the filling completely inside. Gently dredge each kotlety in the additional cup of flour, coating it evenly. This step ensures a lovely crust forms when frying.
Step 4: Cook the Kotlety
Heat oil in a skillet over medium heat and carefully place the kotlety once the pan is hot. Fry each side for about 4-5 minutes until golden and cooked through. Resist the urge to move them too frequently to achieve that perfect crust. Once done, transfer them to a plate lined with paper towels to drain any excess oil. The result is juicy, flavorful kotlety with a sumptuous mushroom filling—pure comfort on a plate!
How to Serve Lean Turkey Kotlety with Mushroom Filling Recipe
Garnishes
A sprinkle of fresh herbs like dill or parsley brightens these kotlety and adds a fresh note that complements the rich mushroom filling. A dollop of sour cream or a swirl of plain Greek yogurt on top offers a creamy balance, bringing the dish full circle in flavor and texture.
Side Dishes
Pair your kotlety with traditional sides such as creamy mashed potatoes or buttery buckwheat groats for an authentically comforting meal. Roasted seasonal vegetables or a crisp cucumber salad provide a refreshing contrast and add vibrant colors to your plate.
Creative Ways to Present
Try stacking kotlety on a bed of lightly sautéed spinach or nestling them next to a sweet and tangy lingonberry sauce for a delightful twist. For a fun party snack, cut kotlety into bite-sized pieces and serve with toothpicks and a variety of dipping sauces—sure to impress your guests!
Make Ahead and Storage
Storing Leftovers
Leftover kotlety store beautifully in an airtight container in the refrigerator for up to 3 days. They retain their flavor and moisture, making them ideal for next-day lunches or quick dinners.
Freezing
These kotlety freeze wonderfully. Layer them in a freezer-safe container or bag with parchment paper between each patty to prevent sticking. They’ll keep for up to 2 months, so you can always have a delicious home-cooked meal ready when you need it.
Reheating
To bring leftovers back to life, gently reheat kotlety in a skillet over medium heat or oven at 350°F (175°C) until warmed through. Avoid microwaving if possible to maintain the crispy exterior and tender interior texture.
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply swap the all-purpose flour with a gluten-free alternative like almond or oat flour for dredging, and verify your mayonnaise is gluten-free. The recipe adapts nicely without sacrificing flavor.
What type of mushrooms works best for the filling?
Button mushrooms or cremini are ideal because they hold their texture well and have a mild, earthy flavor that complements the turkey. Feel free to experiment with shiitake or portobello for a deeper, more intense mushroom taste.
Can I substitute ground beef for all ground turkey?
Yes, using all ground turkey is perfectly fine and makes the dish even leaner. Just watch your cooking time as turkey cooks a bit faster than beef, and consider adding a bit more mayo or grated zucchini to keep the mixture moist.
Is buckwheat necessary in the mushroom filling?
While buckwheat adds great texture and an authentic Russian touch, you can substitute it with cooked rice, quinoa, or even omit it altogether for a pure mushroom filling. Adjust seasoning accordingly.
How can I make the kotlety more crispy?
Using a light coating of flour and frying in slightly more oil over medium heat helps create a crisp outer crust. Pressing the patties gently into the pan and avoiding overcrowding will also improve crispiness.
Final Thoughts
This Lean Turkey Kotlety with Mushroom Filling Recipe is a true culinary treasure—comforting, delicious, and surprisingly easy to make. It’s perfect for anyone craving a wholesome homemade meal with a unique twist. I encourage you to give it a try and share it with friends and family; these kotlety might just become your new favorite go-to recipe!
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Lean Turkey Kotlety with Mushroom Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 18-20 kotlety (serves 8-8.8)
- Category: Main Dish
- Method: Frying
- Cuisine: Eastern European
- Diet: Low Fat
Description
These Lean Turkey Kotlety are juicy, flavorful meat patties filled with a savory mushroom and buckwheat stuffing. Combining ground turkey and lean beef, they provide a healthy yet indulgent meal option balanced with grated vegetables and seasonings. Perfect for a nutritious dinner, these kotlety are pan-seared in olive oil to create a crispy exterior while keeping the inside tender and moist.
Ingredients
Meat Mixture
- 1 lb lean Ground Turkey
- 1/2 lb lean Ground Beef (9% fat)
- 1/2 large onion (finely grated, including juice)
- 1 garlic clove (finely grated or pressed)
- 1/2 medium zucchini (about 3/4 cup finely grated)
- 1 large egg
- 1 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1 Tbsp mayonnaise
- 1 Tbsp flour
- Oil for sautéing (extra light olive oil recommended)
- 1 cup flour for dredging
Mushroom Filling
- 1/4 large onion (finely chopped)
- 1/2 lb mushrooms (sliced)
- 1 cup cooked buckwheat (grechka)
- Salt to taste
Instructions
- Prepare the mushroom filling: Heat a tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent. Add the sliced mushrooms and cook until their moisture evaporates and they become tender. Stir in the cooked buckwheat and season with salt to taste. Mix well and set aside to cool.
- Make the meat mixture: In a large bowl, combine ground turkey, ground beef, grated onion with its juice, grated garlic, grated zucchini, egg, sea salt, black pepper, mayonnaise, and one tablespoon of flour. Mix thoroughly to create a sticky, cohesive mixture.
- Form kotlety with filling: Take a handful of the meat mixture and flatten it into a small patty on your palm. Place a spoonful of the cooled mushroom and buckwheat filling in the center, then carefully enclose it by folding the meat mixture over, shaping it into an oval or round kotlety. Repeat with the remaining mixture and filling to make 18-20 kotlety.
- Dredge the kotlety: Coat each kotlety lightly with flour, shaking off any excess. This will help create a crispy crust when cooking.
- Cook the kotlety: Heat oil in a large skillet over medium heat. Add the kotlety in batches, cooking for about 4-5 minutes per side until golden brown and fully cooked through. Avoid overcrowding the pan to ensure even cooking. Once done, transfer to a plate lined with paper towels to absorb excess oil.
- Serve: Allow kotlety to rest for a few minutes before serving. They pair well with fresh salad, steamed vegetables, or a dollop of sour cream.
Notes
- For best results, use extra light olive oil for sautéing due to its higher smoke point.
- Buckwheat (grechka) is a nutritious grain commonly used in Eastern European cooking; cook according to package instructions before mixing into filling.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Ensure the grated vegetables are finely shredded for proper moisture distribution and binding in the meat mixture.
- This recipe can be made ahead and refrigerated before cooking for up to one day.
