Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground turkey
- 1.4 oz (40 g) white bread, crust removed
- 1.8 oz (50 g) milk for bread
- 2.5 oz (70 g) onion, grated
- 1.8 oz (50 g) beaten egg
- 10.6 oz (300 g) potatoes, peeled and cubed
- 2.1 oz (60 g) milk for potatoes
- 2.1 tsp (10 g) butter
- 2.0 tsp (9 g) neutral oil
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Boil potatoes in water for 15–20 minutes until tender. Drain and mash with the potato milk, butter and half the salt.
- Soak bread in its milk for 5 minutes. Mix with turkey, onion, egg, remaining salt and pepper. Form four oval cutlets.
- Heat oil in a skillet over medium heat. Cook cutlets for 5 minutes per side, then cover over low heat for 4–6 minutes until their centers reach 165°F (74°C).
- Serve two cutlets per person with the mashed potatoes.
Cook’s note: Turkey is a lighter adaptation of the mixed-meat kotleti common in Russian home kitchens.
Allergens: Wheat, egg and milk.
Approximate nutrition per serving: 569 kcal · Protein 44 g · Carbohydrates 42 g · Fat 25 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.