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Russian Kotleti Recipe for Russian Style Chicken Meatballs. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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Russian Kotleti Recipe for Delicious Deep-Fried Russian-Style Chicken Mince Patties

This Russian kotleti recipe makes delicious deep-fried Russian style chicken mince patties, or chicken cutlets or chicken meatballs if you prefer. My baboushka served her kotleti with mashed potatoes and a garden salad if plating individually or as one dish of an array of plates if feeding a group as part of a shared family feast, as so many of our meals were. This is my take on my grandmother's Russian minced chicken cutlets.
Prep Time10 mins
Cook Time8 mins
Course: Main
Cuisine: Russian
Servings: 8 pieces
Calories: 90kcal
Author: Lara Dunston


  • Neutral cooking oil
  • ½ onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 small carrot finely grated
  • 3 slices of white bread or a small baguette
  • ¼ cup milk
  • 250 g minced chicken
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 tbsp fresh dill finely chopped


  • Sauté finely chopped onions in a tablespoon of neutral cooking oil until soft and nearly translucent, then add finely chopped garlic and finely grated carrot and continue to sauté, adding a tad more oil if necessary, until carrots are soft then transfer to a mixing bowl to cool down a little.
  • Soak three slices of white bread or slices of a small baguette in the milk so that the bread is completely submerged and absorbs the milk. When it’s very soft, squelchy and almost mushy, squeeze out the milk then transfer it to the mixing bowl.
  • Add the chicken mince, sea salt, black pepper and finely chopped dill to the mixing bowl and combine well.
  • Scoop up around 70 grams of the chicken mince mixture with a tablespoon – it should be a big heaped tablespoon – then wet your hands and, using your hands, form the minced chicken mixture into an oval shaped meat patty that looks like a squashed meatball.
  • Return the oval shaped chicken meat patty to the spoon and set it down on a tray then repeat the last step. The mixture you have should make around eight chicken patties, so you’ll need eight or so tablespoons at the ready and a tray that holds all eight or so spoons. Wash and dry your hands when you’re done.
  • Heat 3cm cooking oil in a small, deep frying pan until it reaches 178˚C, then gently drop your first chicken meatball into the hot oil, scooping some oil onto the top of the patty so it’s covered with oil. After a few minutes, using tongs, gently turn the patty over to check the colour. If it’s not quite done you can roll it over again in another couple of minutes. Remove the chicken patty when it’s a lovely golden-brown colour. And repeat until you’ve finished the mixture.
  • Plate immediately with mashed potatoes and a garden salad and dishes of sour cream and fresh dill on the side.


Calories: 90kcal | Carbohydrates: 8g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 247mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1295IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg