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
Scale
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.
