Chicken and Mushroom Patties (Kotlety)
These chicken and mushroom katleti (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, served as sliders (mini chicken burgers) - pickles on the side, or if you roll "old school", you may choose to wolf these down with a bowl of buttered noodles and a pickle. ;) 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 tastier.
Serving: 18-20 (3-inch) patties
Ingredients
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 large holes
2 large eggs
½ cup Panko bread crumbs
2 Tbsp Olive oil for the mushrooms plus more to saute patties
1½ tsp Salt and ½ tsp Pepper, or to taste
½ cup flour for dredging the meatballs
Instructions
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, ½ cup bread crumbs and 1½ tsp salt and ½ 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.
