Chicken patties with herbs
Chicken patties with herbs are usually served warm for lunch, with a simple side. The ground chicken breast is mixed with onion, carrot, dill and parsley, then the flour-coated patties are fried until golden, with tender centers. I eat them piping hot with cabbage salad. Prep: 20 minutes. Cook: 29 minutes. Total time: 49 minutes. Servings: 2. About 470 kcal and 43 g of protein per serving.
Ingredients
- 1 large chicken breast (350 g)
- 1 medium white onion (150 g)
- 1 medium carrot (80 g)
- 8 g dill
- 8 g parsley
- 1 teaspoon Vegeta
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground pepper
- 60 g flour
- 300 ml oil for frying
Preparation
1. Grind the chicken breast and put it in a bowl. Finely chop the onion and herbs, then grate the carrot on the fine side of a grater. 2. Add the onion, carrot, dill, parsley, Vegeta, sweet paprika and pepper. Mix well and shape into 12 patties. 3. Coat the patties in flour, shaking off the excess. 4. Heat the oil in a deep pot for about 5 minutes, until it reaches 170°C. Fry the patties in 3 batches, 8 minutes each, turning them halfway through; they should be golden and cooked through in the center. 5. Transfer them to a paper towel.
Notes
They keep in the fridge for up to 3 days and can be reheated in a covered pan over low heat. For a gluten-free version, replace the 60 g of flour with 60 g of rice flour; wheat flour contains gluten. I serve them with mashed potatoes or cabbage salad. Cold chicken breast is easier to grind than chicken breast that has come to room temperature. I take my time shaping them and make them about the same size; if the mixture seems soft, chill it for 10 minutes before shaping.
Frequently asked questions
Can I use thigh meat instead of breast?
Yes, use 350 g of boneless, skinless thigh meat. It has more fat than breast.
Can they be baked instead of fried?
Yes, place them on a baking tray lightly oiled and bake at 200°C for 20 minutes, turning them once.
How can I check that they are cooked through in the center?
Measure the temperature in the center of one patty with a meat thermometer; it should reach 74°C.
Why do they fall apart while frying?
If large pieces of onion are left in the mixture, it will be harder for it to hold together. Mix it for another minute and shape the patties, pressing them gently.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
