Chicken and Pork Katleti (Russian meat patties)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
10
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Course
Main Course
Chicken and Pork Katleti (Russian meat patties)
Description
The recipe for Chicken and Pork Katleti features a mixture of ground pork and chicken combined with grated or finely diced onion, egg, mayonnaise, and Italian breadcrumbs, seasoned with salt and pepper. The mixture is formed into small, slightly flattened patties rather than perfect balls and then coated with extra breadcrumbs before cooking. Pan-frying in oil ensures the katleti develop a golden, crispy crust while remaining juicy inside. The inclusion of mayonnaise adds moisture and richness to the mixture. Cooking the patties over medium heat with occasional turning promotes even browning without drying out the meat.
These meat patties can be served as a main protein with sides such as boiled or mashed potatoes, steamed vegetables, or in bread as a sandwich or slider. Their moderate size makes them convenient for meals that require individual portions or for casual dining occasions.
Ingredients
- 1 lb ground pork
- 1 lb ground chicken
- 1 egg
- 1 Tbsp mayonnaise
- 1 onion grated or super-finely diced, medium
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp water if your meat mix feels too dry
- 1/2 cup Italian breadcrumbs for meat mix
- 1 1/2 cups Italian breadcrumbs to coat meatballs
Instructions
- Cut chicken and pork into strips and put through a meat grinder using the medium/large disk.
- Mix together ground pork & chicken, egg, mayo, diced onion, salt, pepper and 1/2 cup breadcrumbs. Mix thoroughly. Add 1 tbsp water if meat seems too dry.
- Form 1-inch balls with the katlety mixture. They should be just a bit flattened and not a perfect ball. Roll meatballs in bread crumbs.
- In a large skillet, heat about 1/4 cup canola, grapeseed or sunflower oil over medium heat. It should be enough to just cover the bottom of the pan. Saute meatballs in batches, turning them over a couple times during the process. Add more oil as needed for subsequent batches. Katleti are done when they are golden brown and cooked through.
User Reviews
Overall Rating
5
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