Description
Comforting Polish turkey kotlety blend savory ground meat with earthy mushrooms in a classic Eastern European dish. Crispy golden exteriors and tender interiors promise a delightful meal you’ll savor with each satisfying bite.
Ingredients
Scale
Meat and Protein:
- 1 lb (0.45 kg) lean ground turkey
- 1/2 lb (0.23 kg) lean ground beef (9% fat)
- 1 large egg
Vegetables and Aromatics:
- 1/2 large onion, finely grated (with juice)
- 1 garlic clove, finely grated or pressed
- 1/2 medium zucchini (3/4 cup, finely grated)
- 1/4 large onion, finely chopped
- 1/2 lb (0.23 kg) mushrooms, sliced
Seasonings, Binding, and Cooking Ingredients:
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon mayonnaise
- 1 tablespoon flour (plus 1 cup for dredging)
- Oil for sauteing (extra light olive oil recommended)
- 1 cup cooked buckwheat (grechka)
- Salt, to taste
Instructions
- Prepare a savory mushroom-buckwheat mixture by sautéing diced onions in a skillet until translucent, then incorporate sliced mushrooms and cook until they develop a rich, golden-brown color.
- Fold cooked buckwheat into the mushroom mixture, season with salt, and allow the filling to cool completely.
- In a large mixing bowl, combine ground turkey, ground beef, grated onion with its juice, minced garlic, shredded zucchini, egg, salt, pepper, mayonnaise, and flour, blending thoroughly until the meat mixture achieves a uniform consistency.
- Create a workstation with bowls of cold water, meat mixture, mushroom-buckwheat filling, and flour for dredging.
- Using moistened hands, scoop out portions of meat mixture and create a central cavity for the mushroom-buckwheat filling.
- Carefully seal the edges of each kotleta, ensuring no filling escapes, and shape into elegant oval patties.
- Delicately coat each kotleta in flour, gently patting off excess, and arrange on a floured plate.
- Heat oil in a non-stick skillet over medium temperature, then carefully place kotlety in the pan, avoiding overcrowding.
- Cover and cook for 4 minutes without moving, allowing a golden crust to form.
- Uncover, flip the kotlety, and continue cooking for an additional 3 minutes.
- Rotate the kotlety to brown sides evenly, ensuring complete cooking.
- Transfer cooked kotlety to a warm plate, wiping the pan between batches and replenishing oil as needed.
Notes
- Prevent Sticking: Keep hands constantly wet when forming kotlety to ensure smooth, easy shaping without meat clinging to fingers.
- Moisture Balance: Use grated zucchini carefully, squeezing out excess liquid to maintain perfect meat mixture consistency and prevent soggy patties.
- Filling Technique: Create a deep well in meat mixture for mushroom-buckwheat filling, sealing edges completely to lock in delicious inner flavors.
- Flour Coating Trick: Pat off excess flour after dredging to achieve a light, crispy exterior without heavy, clumpy breading.
- Heat Management: Maintain medium heat for even cooking, preventing burning while ensuring golden-brown exterior and fully cooked interior.
- Batch Cooking: Cook kotlety in small batches to preserve pan temperature and achieve consistent browning across all patties.
- Dietary Adaptations: Swap ground meats with plant-based alternatives for vegetarian version, using firm tofu or lentil mixture as protein substitute.
- Make-Ahead Friendly: Prepare kotlety in advance and refrigerate, allowing flavors to meld and making weeknight cooking faster and easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Turkish
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg