Chicken And Mushroom Patties Kotlety Or Katleti Recipes

CHICKEN AND MUSHROOM PATTIES (KOTLETY)

Steps:

• 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).
• Place about a heaping Tablespoon of the mixture at a time into the flour, then I dredged it on both sides and used my hands to create oval patties, tapping off excess flour. If you're making sliders, make them round like mini burgers.
• 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.

EASTERN EUROPEAN KOTLETY

Steps:

• Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
• Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

UKRAINIAN KOTLETI (PORK PATTIES)

Steps:

• Add all of the ingredients for the patties into a mixing bowl. Grate onion on the smallest side of the protruding holes on the grater.
• Shape patties into oval like shapes. (If you work with wet hands, the meat will not stick to hands as they are shaped.)
• Add the ½ cup bread crumbs to a large bowl. Once patties are shaped, coat the patties in the bread crumbs.
• Cover the bottom of a large skillet or pan with oil. Once oil is hot, fry the patties 4-5 minutes per side over med/high heat until fully cooked inside.
• Enjoy, friends!

CHICKEN AND MUSHROOM PATTIES (KOTLETY OR KATLETI)

Steps:

• 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.

PARSLIED MUSHROOM PATTIES

Steps:

• In a large mixing bowl, combine eggs, mushrooms, flour, bread crumbs, onion, jalepeno, if using, parsley and pepper; mix well.
• In a 10 inch, nonstick, frypan, heat oil over medium high heat.
• Using 1/3 cup mixture for each patty, shape mixture into 3 1/2 inch patties.
• Using a spatula, place 4 patties at a time into hot oil in frypan.
• Cook 3 to 4 minutes per side till brown.
• Remove from frypan; drain on paper towels.
• Keep warm in oven.
• Cook and drain remaining patties.

KOTLETY (RUSSIAN/UKRAINIAN MEAT PATTIES)

Steps:

• Add beef and pork to a large mixing bowl.
• Place bread in small bowl and pour milk or water on top and let bread soak for 2-3 minutes. After time is up, mash up bread and milk with fingers until it's all wet and smashed up into a thick paste.
• Mix garlic, paprika, salt and pepper together in a small ramekin.
• Add bread mixture, grated onion, eggs and spices large mixing bowl with meat.
• Mix meat mixture well (fingers work best) until fully combined.
• Preheat your cooking device: cast iron skillet or griddle to Medium/ Medium low and once warm add enough oil just to coat bottom. (If using panini press preheat it now) I do like to use a cast iron skillet sometimes to make these as well, but you need to watch the heat on the cast iron more closely to not burn the kotlety.
• Form patties with meat mixture, I use a 1/4 cup measuring cup and make them about 1" thick (round or oval, your preference)

CLASSIC RUSSIAN KOTLETI (MEATBALLS)

Steps:

• Soak the bread pieces in milk for about 10 minutes. Shred the bread into small pieces.
• Mix ground chicken with egg, mayonnaise, and bread. Mix in onion and season to taste.
• Preheat oil in a frying pan over medium heat. Spoon equal portions of the meat mixture into the pan, leaving a little bit of space between each patty. Fry on each side until golden brown (about 4-5 minutes on each side).

CHICKEN & MUSHROOM PATTIES (KOTLETY)

Steps:

• 1. For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. White Log mushrooms may work as well. The types that probably would not work well in this recipe is Ear Wood, Enoki, or King Oyster mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
• 2. Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
• 3. Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
• 4. In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
• 5. Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters, or just make larger patties for say a sandwich roll.
• 6. In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
• 7. Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.