dinner · Recipes

Patties (Kotleta) with Champingnons

*The post is out of The Book.

One of the most popular types of food in Russian cuisine is Kotleta. Wherever you’re going in Russia to have a meal, you’ll find it – Kotleta. It’s usually served with potato puree or plain pasta. (When my husband is tired from my food experiments, he usually asks to cook the Kotleta and potato puree for him)   So, let’s have a look on  that easy and tasty food.

photo by Jim DiGritz

400 g Ground meat (beef or pork, or both)

200g Onion chopped well

30g White bread

Cream or milk enough to soak the bread

2pc egg yolk

2 tablespoons Sour Cream



100g Mushrooms

2pc Lemon wedge

10g Butter

Vegetable oil to fry



  1. Soak the bread with milk or cream.
  2. Mix the ground meat, squeezed bread, egg, onion, salt, pepper together, sour cream forming the Kotlet’s mixture. Let it sit for a while.DSC08905DSC08904
  3. Sautee the mushrooms with butter and lemon wedges over a pan till golden-brown, add a pinch of salt. To get the golden color, do not over crowd your pan! Chop the mushrooms very well.DSC08910DSC08918
  4. Divide the meat mixture into small portions about 50g , put a teaspoon of mushrooms over each piece of mixture, fold it to place the mushrooms into the meat. The classic recipe of Kotleta does not have mushroom’s stuffing, leaving them plain.DSC08919DSC08920
  5. Heat up oil in your pan. When it’s hot, turn the handle to a medium heat and place your Kotleta in the oil. Fry over the medium heat about 3-5 minutes on each side. You need to get a golden-brown color on each side and cooked meat inside. Try to not burn your meat! DSC08921DSC08923

The best part of this food is you can vary your ingredients depending on season and ingredients in your pantry! Try to vary meat, spices, include or avoid sour cream/egg/panade. Make it without mushrooms (the most classical one) or sub it with cheese or spinach!


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