Chicken and Mushroom Patties (Kotlety or Katleti)
photo by WiGal
- Ready In:
18-20 3-inch patties
- 1 lb ground chicken
- 1 lb button mushrooms or 1 lb cremini mushroom, sliced
- 1 small onion, grated on the large holes
- 2 large eggs
- 1⁄2 cup panko breadcrumbs
- 2 tablespoons olive oil, for the mushrooms plus more to saute patties
- 1 1⁄2 teaspoons salt and 1/2 tsp pepper (to taste)
- 1⁄2 cup flour for dredging the meatballs
- Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you’re feeling adventurous.
- In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).
- Using an ice cream scoop, place one scoop of the mixture at a time into the flour, then dredge it on both sides and used your hands to create oval patties, tapping off excess flour. If you’re making sliders, make them round like mini burgers.
- 4. Heat 2-3 tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.
Questions & Replies
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Seriously amazing, one of the best things I've eaten in a long time. Made patties and put on a light rye with lettuce. I love the fact that it's half meat and half mushrooms. I sauteed the mushrooms in half butter half olive oil and got a nice brown to them. The cooking method keeps these so moist. I made into 2 different patties, one about 1 inch thick and one about 2 inches, I didn't know how thick to make them to ensure they cooked through. I used the suggested timing and they both came out perfect, so I think there is a fair amount of leeway. Thank you so much, one of my favorite recipes in the Culinary Quest Tour 2014!!
WOW! This is a delicious recipe. I added granulated garlic to the chicken and used breadcrumbs (instead of flour) to coat the patties before frying. Instead of meatballs, I made patties and got 10 good size "burgers". They were very moist and tender! Thank you for posting this recipe. It will go into my regular rotation!
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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!