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Ukrainian Meat Patties (Kotleti)
with dilled cabbage / roasted peppers

Active: 55 Total: 55

These tasty meat patties are homey and satisfying when paired with tender cabbage and topped with lemon juice. They can be served in a variety of ways, so consider making a double batch to freeze for later.
Smarts: Kotleti are often made with a mixture of ground pork and chicken. We've used ground turkey to get a similar result with just one protein, but feel free to use any type of ground meat.



Ukrainian Meat Patties (Kotleti):
  • Onions, medium - 1/2 , about 1/2 cup, finely diced or grated
  • Garlic - 2 cloves , diced
  • Lemons - 1/2 , wedges
  • Eggs - 1
  • Paprika - 3/4 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Almond meal - 1/4 cup
  • Turkey, ground - 1 lb (sub ground pork or chicken)
  • Oil, cooking - 1 Tbsp
Dilled Cabbage:
  • Cabbage, green - 1 medium head , chopped
  • Onions, medium - 1/2 , chopped
  • Dill, fresh - 1 Tbsp , chopped
  • Butter - 2 Tbsp
Roasted Bell Peppers:
  • Bell peppers, any color - 2 , sliced
  • Foil - for roasting
  • Oil, cooking - 1 Tbsp


  1. Bell Peppers / Cabbage / Onions (for both meat patties and cabbage) / Garlic / Lemons - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Form meat patties - In a large mixing bowl, combine eggs, onions (portion for meat patties), garlic, paprika, salt, pepper, and almond meal. Add ground turkey and mix everything together with your hands until combined (take care not to overmix). Shape into 2” / 5 cm patties, about 3 per serving. (Can be done 1 day ahead)

  3. Dill - Prep as directed.

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  1. Heat oven to 450F / 232C degrees and line a baking sheet with foil. Toss bell peppers with cooking oil (portion for bell peppers) and sprinkle with some salt and pepper. Place in the oven and roast until peppers are tender and browned in spots, 15-18 minutes.

  2. Place a deep saute pan or skillet with a lid over medium heat and add butter. When butter melts and begins to sizzle, add onions (portion for cabbage) and saute for 2 to 3 minutes to get them started cooking.

  3. Add cabbage to the pan with a big pinch of salt and stir to combine. Reduce heat to low and cover with a lid. Continue cooking until cabbage and onions are tender, 8 to 10 minutes. Stir in dill and season to taste with some salt and pepper. Transfer cabbage and onions to a bowl and cover to keep warm.

  4. Wipe out the pan and place back over medium heat. Add cooking oil (portion for meat patties) and then add meat patties to heated oil.

  5. Cook patties until cooked through and golden brown on both sides, ~5-6 minutes per side. Remove to a paper towel-lined plate.

  6. Serve meat patties with lemon wedges to squeeze over top. Enjoy with cabbage and roasted peppers on the side.



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