Kotlety with Topping and Cherry Tomatoes in the Oven — Russian Meat Patties

- 1090

Welcome to a delightful twist on a classic Eastern European comfort food! Kotlety, or savory meat patties, are a beloved staple in many households, cherished for their juicy texture and satisfying flavor. This recipe elevates the traditional kotlety by adding a rich, cheesy topping and sweet cherry tomatoes, all baked to golden perfection in the oven. It's a fantastic way to turn a simple meal into something special, perfect for a cozy family dinner or impressing guests. Get ready to discover your new favorite way to enjoy this timeless dish!

A plate of oven-baked kotlety with a golden-brown cheese topping and cherry tomatoes, garnished with herbs.

Oven-baked kotlety with topping and cherry tomatoes

Cooking: 45 minutes
Quantity: 4 Servings
Per serving
Calories: 535 kcal
Proteins: 39 g
Fats: 34 g
Carbohydrates: 19 g

For the kotlety mince:

  • 450 g poultry fillet (turkey, chicken)
  • 100 g white bread
  • 50 ml milk
  • 50 g leek
  • salt, vegetable oil for frying

For the topping:

  • 100 g soft cheese
  • 1 hard-boiled egg
  • 35 g mayonnaise
  • 5 g oregano
  • 3 cloves of garlic
  • 1 chili pepper
  • 4 cherry tomatoes

How to cook kotlety with topping and cherry tomatoes in the oven

Pass the poultry fillet (chicken or turkey) or veal through a meat grinder. Choose a plate with large holes so that the pieces of meat in the kotlety (minced meat patties) are larger; this will make the patties juicier.

Close-up of poultry fillet being processed through a meat grinder to make mince.

Grinding the meat in a meat grinder

Cut the white bread into cubes, pour cold milk over it, let it soak, and mash it into a smooth paste. Mix the bread with the minced meat.

A bowl containing minced meat and milk-soaked bread, ready to be mixed.

Mixing the milk-soaked bread with the meat

Finely chop the light part of the leek stalk. Add fine table salt to taste.

Place the ingredients on a cutting board and chop with a wide, sharp knife for several minutes.

Chopped leek being added to the minced meat mixture on a cutting board.

Adding chopped leek

Divide the mixture into 4 parts. Form large, flat patties about 2 centimeters thick.

Hands shaping the minced meat mixture into large, flat patties.

Forming the kotlety

Heat refined vegetable oil (odorless) in a non-stick frying pan. Fry the patties on each side until golden brown. You don’t need to cook them through, just until a golden crust forms.

Meat patties being fried in a non-stick pan until a golden-brown crust forms.

Frying the kotlety on both sides until golden brown

Make the topping. Mash the soft, high-fat cheese in a bowl and add the chopped hard-boiled egg. Remove the seeds from the chili pepper and chop it finely. Pass the garlic cloves through a press. Add mayonnaise, and mix the cheese, egg, garlic, chili, and oregano until you get a smooth paste.

A bowl with ingredients for the topping: soft cheese, chopped egg, chili, and garlic.

Making the topping for the kotlety from boiled egg, hot pepper, garlic, and spices

Divide the topping into four parts and form a large “cap” of the cheese mixture on each patty. Place a cherry tomato in the center.

Fried meat patties topped with a generous layer of cheese mixture and a cherry tomato.

Spreading the topping on the kotlety, placing a cherry tomato on top

Fold a piece of aluminum foil into several layers, grease it with vegetable oil, place a patty on it, and lift the edges of the foil upwards so that the juices do not leak out during baking.

Kotlety wrapped in foil pockets on a baking sheet, ready for the oven.

Baking the kotlety with the topping

Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit). Place the baking sheet with the patties in the hot oven for 7-8 minutes — until a golden crust forms on the topping.

Freshly baked kotlety with a melted, golden topping and roasted cherry tomatoes.

Oven-baked kotlety with topping and cherry tomatoes

And there you have it—perfectly juicy kotlety with a wonderfully melted, savory topping! This dish is best served hot, straight from the oven. It pairs beautifully with creamy mashed potatoes, a light vegetable salad, or your favorite grain. Don't be afraid to experiment with the topping; try different cheeses or add your favorite herbs for a personal touch. We hope this recipe brings warmth and delicious flavors to your table. Enjoy every bite!