If you’re looking for a dish that’s juicy, flavorful, and packed with comfort, Turkey Kotlety with Mushrooms is a must-try! These golden, pan-fried patties are tender on the inside, crisp on the outside, and loaded with delicious umami from sautéed mushrooms. Perfect for a cozy family dinner or meal prepping for the week, these kotlety are easy to make and incredibly satisfying.
Think of them as the ultimate comfort food—perfect with mashed potatoes, a fresh salad, or tucked into a warm bun for a delicious sandwich. Trust me, once you try them, you’ll want to make them again and again!
Why You’ll Love Turkey Kotlety with Mushrooms
Juicy & Flavorful:
Ground turkey stays moist and tender, thanks to the addition of mushrooms and seasonings.
Easy to Make:
A simple mix-and-fry process makes this a quick and fuss-free recipe.
Healthier Option:
Leaner than traditional pork kotlety but just as satisfying!
Customizable:
Swap mushrooms for other veggies, add fresh herbs, or spice them up to suit your taste.
Great for Meal Prep:
Make a big batch and enjoy them throughout the week—perfect for sandwiches, wraps, or served with a side of roasted veggies.
Ingredients in Turkey Kotlety with Mushrooms
These simple, wholesome ingredients come together to create a dish bursting with flavor.
Ground Turkey:
Lean yet juicy, turkey makes these kotlety light but still full of taste.
Mushrooms:
Finely chopped and sautéed for extra depth and a delicious umami boost.
Onion:
Adds a hint of sweetness and moisture to the patties.
Garlic:
A must-have for flavor! Freshly minced garlic enhances the savory taste.
Egg:
Helps bind the mixture, keeping the patties from falling apart.
Breadcrumbs:
Absorbs moisture and helps create the perfect texture—soft inside, crispy outside.
Milk:
Keeps the patties extra tender.
Salt & Pepper:
Classic seasonings to enhance all the flavors.
Olive Oil or Butter:
Used for frying, giving the kotlety a golden, crispy crust.
Fresh Herbs (Optional):
Parsley or dill adds a fresh touch to the patties.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make these delicious turkey kotlety step by step!
Prepare the Mushrooms & Onions:
Sauté the chopped mushrooms and onions in a bit of oil over medium heat until softened and golden. Let cool slightly.
Mix the Ingredients:
In a large bowl, combine ground turkey, sautéed mushrooms and onions, minced garlic, egg, breadcrumbs, milk, salt, and pepper. Mix until well combined but don’t overmix!
Form the Patties:
Using your hands, shape the mixture into small oval or round patties, about ½ inch thick.
Preheat the Pan:
Heat oil or butter in a large skillet over medium heat.
Cook the Kotlety:
Place the patties in the pan and cook for about 4-5 minutes per side until golden brown and cooked through. They should have a crispy crust while staying juicy inside.
Rest & Serve:
Let the kotlety rest for a few minutes before serving. Enjoy them warm with your favorite sides!
How to Serve Turkey Kotlety with Mushrooms
These kotlety pair well with a variety of sides and make a delicious, well-rounded meal.
- Mashed Potatoes: A creamy, buttery side that complements the crispy patties perfectly.
- Roasted Vegetables: Serve with roasted carrots, zucchini, or bell peppers for added flavor and nutrition.
- Fresh Salad: A crisp cucumber and tomato salad with a light dressing balances out the richness.
- Rice or Grains: Serve over cooked rice, quinoa, or buckwheat for a wholesome meal.
- Sandwich Style: Tuck them into a warm bun with lettuce and a dollop of sour cream or mustard for a delicious burger alternative.
Additional Tips
- Don’t Overmix: Overworking the mixture can make the kotlety dense instead of tender.
- Keep Your Hands Wet: If the mixture is sticky, wet your hands slightly when forming the patties.
- Use a Meat Thermometer: The internal temperature should reach 165°F (74°C) to ensure they’re fully cooked.
- Add Extra Flavor: Mix in some grated cheese or a pinch of paprika for a twist.
- Make It Gluten-Free: Use gluten-free breadcrumbs or almond flour instead.
FAQ Section
Q1: Can I bake these instead of frying?
A1: Yes! Bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 4 days. Reheat in a pan or oven to maintain crispiness.
Q3: Can I freeze kotlety?
A3: Absolutely! Freeze them raw or cooked in an airtight container for up to 3 months. Thaw in the fridge before cooking or reheating.
Q4: Can I use ground chicken instead of turkey?
A4: Yes! Ground chicken works just as well and will have a slightly different but delicious flavor.
Q5: What’s the best way to reheat them?
A5: Reheat in a skillet over low heat to keep them crispy, or warm in the oven at 350°F (175°C) for about 10 minutes.
Q6: Can I add cheese to the mixture?
A6: Definitely! A little shredded cheese (like Parmesan or mozzarella) adds great flavor and moisture.
Q7: Do I have to sauté the mushrooms first?
A7: It’s recommended! Cooking them first removes excess moisture and enhances their flavor.
Q8: Can I make them dairy-free?
A8: Yes! Swap milk for a dairy-free alternative or omit it altogether.
Q9: What’s the secret to keeping them juicy?
A9: Adding mushrooms, breadcrumbs, and milk helps retain moisture. Also, avoid overcooking!
Q10: Can I make these spicier?
A10: Of course! Add red pepper flakes, cayenne, or a touch of hot sauce to the mixture for a kick.
Final Thoughts
These Turkey Kotlety with Mushrooms are the perfect balance of crispy, juicy, and flavorful. Whether you’re making them for a cozy dinner or prepping for the week ahead, they’re a guaranteed hit. So go ahead, grab your ingredients, and enjoy this easy, comforting dish that’s sure to become a favorite!
Print
Turkey Kotlety with Mushrooms
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 18–20 kotlety (8 servings) 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: European
Description
These Lean Turkey Kotlety are juicy, flavorful, and stuffed with a savory mushroom-buckwheat filling. Made with a mix of lean ground turkey and beef, they’re lightly pan-fried to golden perfection. A high-protein, homemade meal that’s both delicious and nutritious!
Ingredients
For the Kotlety:
- 1 lb lean ground turkey
- 1/2 lb lean ground beef (9% fat)
- 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 large egg
- 1 tsp sea salt
- 1/8 tsp black pepper, freshly ground
- 1 Tbsp mayonnaise
- 1 Tbsp flour (plus 1 cup for dredging)
- Oil for sautéing (extra light olive oil recommended)
For the Mushroom & Buckwheat Filling:
- 1/4 large onion, finely chopped
- 1/2 lb mushrooms, sliced
- 1 cup cooked buckwheat (grechka)
- Salt, to taste
Instructions
Prepare the Mushroom & Buckwheat Filling:
- Heat 1 Tbsp oil in a large non-stick pan over medium heat.
- Add chopped onion and sauté for 2 minutes, stirring occasionally.
- Add sliced mushrooms and cook for 4-5 minutes, until soft and browned.
- Stir in cooked buckwheat, season with salt to taste, and set aside to cool.
Make the Kotlety:
-
In a large mixing bowl (or stand mixer with paddle attachment), combine:
- Ground turkey, ground beef, grated onion (with juice), garlic, zucchini, egg, salt, pepper, mayonnaise, and 1 Tbsp flour.
- Mix until well combined.
-
Set up an assembly line:
- Bowl of cold water (to keep hands wet and prevent sticking).
- Bowl of meat mixture.
- Bowl of mushroom/buckwheat filling.
- Shallow bowl with flour for dredging.
-
Form the Kotlety:
- With wet hands, take a flat ice cream scoop of meat mixture.
- Create a well in the center and fill with 1-1½ tsp mushroom-buckwheat filling.
- Seal the edges around the filling, ensuring no gaps.
- Shape into an oval patty.
-
Dredge in flour:
- Lightly coat each kotleta in flour, patting off excess.
- Place on a floured plate until ready to cook.
Cook the Kotlety:
- Heat 2 Tbsp oil in a large non-stick pan over medium heat.
- Add kotlety (about 5 at a time), cover, and sauté for 4 minutes without disturbing.
- Remove cover, flip, and cook for another 3 minutes.
- Turn onto sides for 1 additional minute to brown evenly.
- Transfer to a plate and cover to keep warm while cooking the rest.
- Wipe the pan with a paper towel between batches, adding more oil as needed.
Notes
- Storage: Refrigerate leftovers for up to 3 days. Reheat in a covered skillet or oven.
- Serving Suggestion: Serve with mashed potatoes, rice, or fresh salad.
- For a crispier crust, use breadcrumbs instead of flour for dredging.
Nutrition
- Serving Size: 1 kotleta
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg