Chicken Mushroom Patties Kotlety Recipes

Steps:

• 1. For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. White Log mushrooms may work as well. The types that probably would not work well in this recipe is Ear Wood, Enoki, or King Oyster mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
• 2. Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
• 3. Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
• 4. In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
• 5. Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters, or just make larger patties for say a sandwich roll.
• 6. In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
• 7. Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.

Steps:

• Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
• Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

Steps:

• Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you're feeling adventurous.
• In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).
• Using an ice cream scoop, place one scoop of the mixture at a time into the flour, then dredge it on both sides and used your hands to create oval patties, tapping off excess flour. If you're making sliders, make them round like mini burgers.
• 4. Heat 2-3 tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.

Steps:

• Line a sheet pan with paper towels and set aside.
• Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
• Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
• In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
• Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
• Serve the mushroom patties hot or at room temperature with trimmings.