Chicken and Buckwheat Patties (Kotleti)

Method5 steps · about 50 min

1. 1

   Step 1: Cut the ½ medium head broccoli into florets. Pulse in a food processor until finely chopped, then transfer all the chopped broccoli to a large mixing bowl.

   Uses ½ medium head broccoli

2. 2

   Step 2: Chop all 5 oz fresh spinach. Heat 1 tablespoon of the olive oil in a skillet and sauté the spinach for a few minutes, just until softened. Add all the sautéed spinach to the chopped broccoli in the mixing bowl.

   Uses 5 oz fresh spinach · 1 tablespoon extra-light olive oil for the spinach · All finely chopped broccoli

3. 3

   Step 3: Use the already cooked buckwheat (2 cups). In a food processor or meat grinder, grind all 2 cups cooked buckwheat together with the 2 raw chicken breasts, removing any bone or skin before grinding. Transfer all the ground chicken-buckwheat mixture to the bowl containing the prepared broccoli and sautéed spinach.

   Uses 2 cups already cooked buckwheat · 2 raw chicken breasts, boneless and skinless for grinding · All prepared broccoli and sautéed spinach in the mixing bowl

4. 4

   Step 4: Finely dice or mince the 1 small onion and add it to the chicken, buckwheat and vegetable mixture. Add all ¼ cup plain panko, 1 large egg, 1 tablespoon sour cream, ½ teaspoon salt and ¼ teaspoon black pepper. Mix thoroughly until evenly combined.

   Uses Entire chicken-buckwheat and vegetable mixture · 1 small onion · ¼ cup plain panko breadcrumbs for the meat mixture · 1 large egg · 1 tablespoon sour cream · ½ teaspoon salt, the amount used by the author · ¼ teaspoon black pepper, the amount used by the author

5. 5

   Step 5: Put the separate 1 cup Italian breadcrumbs in a shallow bowl. Shape all the prepared meat mixture into oval patties and coat both sides in these crumbs. Heat a well-oiled skillet over medium heat and cook the patties in batches, turning them 4–5 times during cooking, until EACH patty reaches 74°C (165°F) at its center. Add more olive oil as needed for later batches and repeat until all patties are cooked. Discard unused crumbs that contacted raw chicken. Serve hot, with optional ranch OR ketchup for dipping if desired.

   Uses Entire mixed patty batch, shaped and fried successively · Italian breadcrumb coating drawn from the 1-cup stock; adhering amount unspecified · Remaining olive oil for frying and replenishing, as needed · Ready ranch dressing for dipping, optional, as desired · Ketchup for dipping, optional, as desired