Chicken and Mushroom Patties (Kotlety)
Juicy pan-fried chicken patties with sautéed mushrooms and onion, perfect for sliders or as a main course.
Equipment
- Skillet
- food processor or meat grinder
- Mixing Bowl
- Grater
- Measuring cups and spoons
- Spatula
Ingredients
- 1 lb ground chicken (thighs preferred) trimmed of extra fat
- 1 lb button or cremini mushrooms sliced, then cooked and finely minced
- 1 small onion grated on the large holes
- 2 large eggs
- 1/2 cup Panko breadcrumbs
- 2 Tbsp olive oil for sautéing mushrooms (plus more to cook patties)
- 1 1/2 tsp salt
- 1/2 tsp black pepper or to taste
- 1/2 cup all-purpose flour for dredging
Instructions
- Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté until softened and lightly browned, about 6–8 minutes.
- Transfer the cooked mushrooms to a food processor or meat grinder and pulse until finely minced; alternatively, finely chop by hand.
- In a large bowl, combine the ground chicken, minced cooked mushrooms, grated onion, eggs, Panko breadcrumbs, salt, and pepper. Mix gently until just combined.
- Scoop a heaping tablespoon of the mixture, place it into the flour, and dredge on both sides. Shape into oval patties (or round mini burgers for sliders), tapping off excess flour.
- Heat 2–3 Tbsp oil in a nonstick skillet over medium heat. Add patties in a single layer without crowding. Cover and cook until golden, about 4 minutes on the first side.
- Flip and cook the second side until golden and cooked through, about 2–3 minutes. Wipe the skillet with a paper towel between batches and add more oil as needed.
- Remove cooked patties to a plate and serve warm.
Notes
- Use thigh meat for juicier patties.
- Finely mincing mushrooms prevents large pieces in the patties.
- Tap off excess flour to avoid a thick coating.
- Wipe the pan between batches to prevent burning.