Description
Russian Katleti are deliciously juicy turkey and pork patties flavored with onion, garlic, and parsley. These pan-fried and oven-baked patties are perfect as a hearty main dish, combining tender ground meats with aromatic spices for a comforting, flavorful meal.
Ingredients
Scale
Meat Mixture
- 1 lb ground pork
- 1 lb ground turkey
- 1 medium onion (grated)
- 1/2 cup white bread crumbs
- 1 egg
- 2 Tbsp finely chopped parsley
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
- 1 Tbsp mayonnaise
Cooking
- Olive oil (about 4 Tbsp, plus more if needed)
Instructions
- Prepare Ingredients: Grate the onion using the large holes of a box grater to release moisture and flavor. Finely chop the parsley to evenly distribute its fresh taste throughout the patties.
- Mix Meat and Seasoning: In a mixing bowl, combine the ground pork and turkey with bread crumbs, grated onion, parsley, salt, garlic powder, ground pepper, egg, and mayonnaise. Mix well on a low speed using a Kitchen Aid mixer or by hand until all ingredients are thoroughly incorporated without overworking the meat.
- Form Patties: Use an ice cream scoop to measure out even portions of the meat mixture and form into patties. This recipe yields approximately 20 patties. Avoid flattening them further once placed on the skillet to keep them juicy.
- Sauté Patties: Heat about 4 tablespoons of olive oil over medium-high heat in a skillet. Cook the patties, turning them twice to brown evenly on both sides. Each side should take about 3 minutes until golden and crisp, ensuring they do not burn.
- Bake Patties: Preheat your oven to 400°F (204°C). Transfer the sautéed patties to a glass baking dish, cover with foil, and bake for 10 minutes to finish cooking through and meld flavors.
Notes
- Do not flatten patties during frying to retain juices and prevent dryness.
- Using an ice cream scoop ensures uniform patty size and consistent cooking.
- Mayonnaise adds moisture and helps bind the mixture for tender patties.
- Adjust olive oil quantity as needed to prevent sticking while sautéing.
- Let the patties rest briefly after baking for best texture before serving.
