1-Getting started with Lean Turkey Kotlety: begins with the filling, which adds a special touch to the dish. First, heat 1 tablespoon oil in a large skillet over medium heat and sauté the finely chopped onion for 2 minutes until it turns soft and translucent. Next, add the sliced mushrooms and cook for 4-5 minutes until they brown and soften, then stir in 1 cup cooked buckwheat, season with salt to taste, and let it cool.

2-Now, for the main mixture, combine 1 lb lean ground turkey, 1/2 lb lean ground beef, 1/2 large grated onion with its juice, 1 garlic clove, 1/2 medium grated zucchini, 1 large egg, 1 teaspoon sea salt, 1/8 teaspoon black pepper, 1 tablespoon mayonnaise, and 1 tablespoon flour in a mixing bowl. Mix everything thoroughly until it holds together well. Set up your workstation with cold water for wetting hands, the meat mix, the filling, and a plate with 1 cup flour for dredging.

3-To shape the patties, take flat scoops of the meat mixture, make a well in the center, add 1 to 1 1/2 teaspoons of filling, seal it inside, and form into oval patties. Lightly dredge each one in flour, shaking off any excess, and place them on a floured plate. In a large non-stick pan, heat 2 tablespoons oil over medium heat, then cook about 5 kotlety at a time: cover and sauté for 4 minutes, uncover and cook the other side for 3 minutes, and brown the edges by turning them for about 1 minute.

4-Once done, remove the patties and keep them warm under cover. Wipe the pan between batches and add more oil as needed. Serve them warm, and for leftovers, reheat on a covered skillet or in the oven. This process takes about 30 minutes to prepare and another 30 minutes to cook, making a total of 1 hour. For more cooking tips, see how we handle desserts in our pumpkin whoopie pies recipe, which uses similar shaping techniques.