This post may contain affiliate links. Read my disclosure policy. These chicken and mushroom kotleti (Russian meat cakes) are so juicy and delicious. They’re healthier than the average chicken patty since they are loaded with mushrooms. These patties are perfect with mashed potatoes and pickles. You can also serve them as sliders (mini chicken burgers) – pickles on the side. If you’re like me and you roll “old school”, you may choose to wolf these down with a bowl of buttered noodles and a pickle (don’t worry, I’m not going to say anymore about pickles at this time). Part of the secret to juicer patties appears to be in the cooking method. I sautéed them covered and uncovered and the covered ones turned out much juicier and the flavors melded together just right. And my son thinks they are giant chicken nuggets. Score one for Mom!
Ingredients for Chicken and Mushroom Patties (Katleti):
1 lb ground chicken (I ground my own chicken thighs; trimmed of extra fat) 1 lb button or cremini mushrooms, sliced 1 small onion grated on the lare holes 2 large eggs 1/2 cup Panko bread crumbs 2 Tbsp Olive oil for the mushrooms plus more to saute patties 1 1/2 tsp Salt and 1/2 tsp Pepper, or to taste 1/2 cup flour for dredging the meatballs
To serve:
Pickles, just kidding (maybe).
How to Make Juicy chicken and mushroom patties:
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).
I used an ice cream scooper for portion control and placed one scoop (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.
And that’s it! These patties (aka giant chicken nuggets) are quick and easy to make. I hope your families love them! And here’s the print-friendly:
As always, thanks for sharing my recipes with the peeps you love. Be blessed in all your cooking adventures! Love, – Natasha
