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Potato and chicken pancakes


Ingredients for the preparation of potato and chicken pancakes

  1. Chicken fillet 450 grams
  2. Potato 4 pieces (large)
  3. Onion 1 piece (large)
  4. Chicken egg 1 piece (selective)
  5. Vegetable oil as needed for frying
  6. Salt to taste
  7. Ground black pepper to taste
  • Main Ingredients: Potato, Onion, Chicken, Eggs
  • Portion 3-4
  • World Cuisine

Inventory:

Frying pan, coarse grater, meat grinder, deep bowl, metal spatula, kitchen knife, cutting board, knife for cleaning vegetables, disposable paper towels, a tablespoon.

Cooking potato-chicken pancakes:

Step 1: Prepare the filet.


Chicken fillet should be thawed naturally, that is, leave it at room temperature. After the meat has thawed, rinse it and pat dry with paper towels. Pass the chicken fillet through a meat grinder.

Step 2: Prepare the potatoes.


Remove the peel from the potato and remove the eyes from it. Rinse the roots properly under a stream of warm running water to remove excess dirt and sand remaining after cleaning. Dry the potatoes just like chicken fillet, this is done so that excess moisture does not get into the mixture for the preparation of potato pancakes and the finished dish turns out to be fried, with a delicious crispy crust. Grate clean and dry potatoes with a coarse grater.

Step 3: Prepare the onion.


Remove the husk from the onion and, rinsing the vegetable and grater with cold water, grate the onion. If you end up with too much juice along with grated onions, then gently holding the pulp with a tablespoon, drain the liquid into the sink.

Step 4: Cook the mixture for potato pancakes.


In a deep and appropriate sized bowl, mix all prepared ingredients and add spices to taste. Stir everything to form a relatively homogeneous mass.

Step 5: Fry potato-chicken pancakes.


Heat a frying pan over high heat and heat the right amount of vegetable oil in it, and then use the tablespoon to spread the cooked mass. Reduce heat and fry potato pancakes until golden brown for 5-7 minutes, then turn over and fry another 3-5 minutes. Put the finished pancakes on a plate and cover with a lid so that they slightly reach and do not cool down while you are preparing the next batch.

Step 6: Serve potato-chicken pancakes.


Serve the finished potato-chicken pancakes hot, as if just from a frying pan. Garnish them with fresh herbs and sour cream, as a rule, no additional side dish is required, but for special gourmets you can decorate a plate with canned green peas. That's all, such simple and very delicious potato pancakes and minced chicken you have prepared!
Enjoy your meal!

Recipe Tips:

- For lovers of spicy garlic flavor, you can add a couple to the minced meat - three cloves of garlic.

- If you want your potato pancakes to have a very uniform consistency, then grind all the ingredients in a blender.

- Also in the mass for the preparation of potato pancakes, you can add fresh herbs or chives.

- If you want pancakes to become more like pancakes, add a little flour to them.