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Chicken fritters. Chicken fillet pancakes with mayonnaise

Kefir should be at room temperature, never use cold fermented milk product. Pour kefir into a deep bowl. Beat the eggs and add flour and salt. Mix all ingredients with a whisk. The dough should be homogeneous and very thick. If you scoop the dough into a spoon, it will be difficult to drain. Please note that it should not be liquid, otherwise the pancakes will not turn out fluffy.

Add soda and curry and mix. For spiciness, you can add ground black pepper. The curry spice gives the dish a rich taste, but if you don’t have such a spice, then it’s okay, add your favorite ones.

Rinse the chicken fillet under running water. Cut the chicken into very small pieces. When minced meat is ground using a meat grinder, the products are not as tasty. Peel the onions, wash them and chop them into very small pieces.

We put chicken fillet in our prepared kefir dough, onion, parsley. Mix and leave for 10-15 minutes.

Pour vegetable oil into a frying pan and heat well. Spoon out the dough. Fry the pancakes over medium heat on one side for 5 minutes until the crust is fried and on the other side for another 3 minutes.

Place on a plate and serve hot to the table.

Chicken pancakes - very tasty, nutritious and simple! An indispensable dish on any table: with mushrooms, vegetables, spices.

Chicken or turkey fillet - 2 pieces
Onion - 1 large
Garlic - 3 cloves
Egg - 2 pieces
Mayonnaise - 2 tablespoons
Potato starch - 2 tablespoons
Pepper
Curry powder
Vegetable oil for frying

Wash the chicken fillet, dry it, cut into small pieces.

Also cut the onion into cubes. Mix meat with onion, chopped garlic, eggs, spices, and add a little salt in a bowl.

Add starch, you can replace it with regular flour. Now add mayonnaise.

Knead the thick mixture with a spoon and put the bowl in the cold for a couple of hours so that the meat is well marinated. Pour enough oil into the pan and spoon out the meat mixture. If necessary, immediately level it and give it a neat shape.

Fry pancakes from chicken fillet from both sides to golden crust over medium heat.

Serve hot with any side dish or vegetables.

Recipe 2, step by step: chicken fillet pancakes with cheese

Chicken fillet 300 g
Hard cheese 50 g
Chicken egg 2 pcs
Green onion 20 g
Premium wheat flour 1 tbsp
Corn starch 1 tbsp
Salt to taste
Ground black pepper to taste

Finely chop the chicken fillet.

Add eggs.

Add grated cheese.

Add flour and starch.

Add green onions, salt and pepper.

Mix well.

Fry the pancakes for 2-3 minutes on each side.

Recipe 3: Chicken pancakes with mayonnaise and starch

chicken fillet – about 700 grams,
onions - 1-2 bulbs,
fresh eggs – 3 pcs.,
low-fat mayonnaise - 2 tablespoons,
potato starch - 2-3 tablespoons,
finely chopped dill - 1 tablespoon,
ground black pepper and salt - to taste,
vegetable oil - for frying pancakes.

Rinse the chicken fillet in cold water, using a paper towel, lightly dry and cut into small cubes. If there is a small layer of fat or spitting on the meat, cut it off with a sharp knife in advance.

Peel the onion and chop into small cubes.

Place the chopped fillet and onion in a deep bowl and stir.

Add a little mayonnaise to the combined ingredients, mix everything carefully again and cover with a lid, leave for at least 2 hours, and marinate for a maximum overnight.

Add to marinated chicken fillet raw eggs, potato starch, herbs and spices to taste.

Mix the resulting mass until smooth, and at the same time put a frying pan on the fire with a small amount of vegetable oil.

Once the oil is hot, use a spoon to place small pancakes in it. Over medium heat, fry them until golden brown on one side, then turn them over and cook with the lid closed.

Transfer the finished chicken fillet pancakes to a small container, cover with a kitchen towel and leave in a warm place for about 20 minutes - this will make them even more tender.

Recipe 4: Chicken breast pancakes with cheese

5oo g chicken breast fillet
100 g hard cheese or 1 processed cheese
2 eggs
2 tbsp. l. with a heap of flour or starch
1-2 tbsp. l. mayonnaise
1 small onion (50 g)
2 cloves garlic
salt pepper
vegetable oil for frying

Wash the chicken fillet, dry it with a paper towel and cut into small pieces, as small as possible. You can, of course, put it through a meat grinder, but these will be completely different pancakes.

Add cheese, grated on a coarse grater, 2 eggs, flour or starch (or 1 tablespoon in half), mayonnaise, onion, grated on a fine grater or finely chopped, garlic, salt, pepper. Any cheese is suitable, it gives chicken the pancakes are somehow soft.

Of course, if you take cheese with a pronounced pungent taste, the taste of the pancakes will be better, but processed cheese like “Druzhba” will also work. You don’t have to grate it, you can just cut it into small cubes.

Mix the ingredients thoroughly and get this minced dough for chicken pancakes with cheese.

Heat the frying pan, pour in vegetable oil, spoon in the minced meat, forming oval pancakes.

Over medium heat, fry the pancakes on both sides until golden brown. After turning them over to the other side, cover the frying pan with a lid so that the pancakes are guaranteed not to remain raw inside.

Place the finished pancakes on a paper towel to absorb excess oil.

Chicken pancakes with cheese can be served with any side dish, for example, rice from the oven or salad fresh vegetables, but they also go great as an independent dish.

Recipe 5: pancakes from chicken breast with zucchini

These chicken pancakes are much easier to prepare than classic cutlets. For greater juiciness, add grated zucchini to the pancakes. It turns out not only very quickly, but also delicious.

zucchini - 1 piece
onion - 1 piece
ground allspice - 1 pinch
salt - 0.5 tsp.
chicken breast, fillet – 600 g
wheat flour - 4 tbsp.
sour cream - 2 tbsp.
chicken eggs - 2 pcs

Recipe 6: Chicken pancakes with rice and vegetables

500 gr. chicken fillet
2 tbsp. spoons of mayonnaise
pepper
curry seasoning
2 tbsp. spoons of flour
2 eggs
garnish: rice, cucumber

Rinse the chicken fillet under running water, place on a paper towel and dry. Cut into small cubes, approximately 1-1.5 cm each.

Place the chopped fillet in a deep plate. Salt, pepper, season with curry seasoning, add mayonnaise, chicken eggs, flour. Upon request at at this stage you can add onions. To do this, you need to cut a small onion into small cubes and scald it with boiling water. Drain and add to remaining ingredients.

Mix all ingredients thoroughly. Place in the refrigerator for half an hour to marinate the fillet a little.

Pour vegetable oil into the frying pan, spoon the pancakes onto the hot frying pan.

Fry on both sides until golden brown.

Meat dishes always go well with vegetables, so I suggest making a well of cucumbers for decoration, which can be filled with a side dish, in my case it’s rice.

To do this, you need to take one medium cucumber, cut it into 5 equal slices, then cut each slice into strips and lay out in the form of a well.

Recipe 7: Chicken breast pancakes with kefir

Chicken breast – 400 g
Chicken egg - 1 pc.
Onions - 0.5 pcs.
Hard cheese (grated) - 2 tbsp.
Flour - 2-3 tbsp.
Kefir - 4-5 tbsp.
Parsley - a couple of sprigs
Sea salt - to taste
Pepper, h.m. - taste
Vegetable oil - 2 tbsp.

Rinse the fillet under running water and dry with a paper towel.

Cut the chicken fillet and onion into small cubes.

Add grated hard cheese and chopped herbs.

Add kefir, flour and egg, salt and pepper.

Mix everything until smooth, the “dough” should not be liquid, but not too thick either. If you want the pancakes to be more fluffy, as I said above, add 1 tsp. baking powder or 0.5 tsp. soda

Place 1 tbsp on a heated frying pan. (possibly with a heap) of dough and in a small amount of vegetable oil, bake the pancakes for 4 minutes on each side. To prevent them from burning, turn on low heat. Turn them several times during cooking.

Ready-made chicken breast pancakes can be served with mashed potatoes, pasta, buckwheat or rice - equally delicious.

Recipe 8: Chicken pancakes with mushrooms (with photo)

Chicken breasts (fillets) – 400-500 g,
egg – 1 pc.,
mayonnaise – 2-3 tbsp.,
fresh mushrooms – 200 g,
starch – 1 tbsp,
onion – 1 pc.,
hard cheese – 50-70 g,
salt,
ground black pepper,
vegetable oil for frying.

We start preparing our chicken pancakes by preparing the chicken fillet. Wash it, dry it, cut it into small cubes with a side of about 0.5-0.7 cm.

I advise you not to be lazy, and cut the chicken fillet, and not put it through a meat grinder. Believe me, the taste of chopped pancakes is completely different from those crushed in a meat grinder.

Now let's take care of the mushrooms. If you use Forest mushrooms, collected with your own hands, first boil them for half an hour in salted water with spices, then strain them from the brine. If there are champignons, we use them raw.

So, chop the mushrooms into small pieces. Finely chop the onion. Fry the onion in a frying pan heated with vegetable oil, stirring constantly. Then add the mushrooms to the onion and continue to fry them until soft (champignons) or until the liquid evaporates (boiled wild mushrooms). Add the mushrooms fried with onions to the chopped chicken fillet, and beat in the egg.

Add mayonnaise, grated cheese, starch, salt and pepper and mix well.

Add a little more oil to the frying pan where the mushrooms and onions were fried, spoon our chicken pancakes into it and fry them on one side and the other until golden brown.

Recipe 9: chicken pancakes with vegetables (with photos step by step)

Chicken fillet 0.5 pcs.
Carrots 0.5 pcs.
Zucchini 2 slices
Green onion 1-2 pcs.
Garlic 1-2 pcs.
Starch 1-2 tablespoons
Chicken egg 1 pc.
Hard cheese 50 gr.
Salt to taste
Black pepper to taste

Chop the chicken breast very finely and pound it with a rolling pin. Prepare the remaining products.

Grate the zucchini and carrots (no need to squeeze out the liquid from the zucchini).

Chop green onions and young garlic with green leaves. Beat in the egg.

Pour in starch and grate cheese.

Add salt and pepper, stir. Place in the refrigerator for 30 minutes.

Heat olive oil in a frying pan and spoon onto the pancakes.

Fry on both sides over medium heat until golden brown, then covered over low heat for 15 minutes.

Recipe 10: chicken pancakes with garlic and sour cream

600 g chicken or turkey thigh fillet, skin-on
1 egg
2 yolks
200 g sour cream 25% fat
2–3 cloves of garlic
3–4 sprigs of parsley
zest of half a lemon
1.5 tbsp. l. corn starch
vegetable or ghee
salt, freshly ground black pepper

Grind the poultry fillet through a meat grinder. Finely chop the garlic and parsley, mix with the zest and add to the minced meat. Sprinkle with salt, pepper and starch. Knead.

Beat sour cream with egg and yolks, add to minced meat, mix thoroughly. In a large frying pan, heat vegetable or butter layer approximately 3 mm. Lightly salt the butter.

Place small pancakes with a spoon and fry over medium heat until golden brown on both sides. Place finished pancakes on paper towels. Serve hot.

Description

Chicken fillet pancakes are prepared very quickly and easily at home. Step by step recipe with the photo, which you can find below, will clearly and clearly tell you how you can make meat pancakes from chopped chicken fillet with your own hands. If desired, you can also add grated zucchini to the pancake dough. You can add a little flour or potato starch to the chicken fillet to hold the ingredients together. You can safely treat this delicacy not only to your loved ones, but also to invited guests. This cooking idea falls into the “quickie” category.

Thanks to mayonnaise, the chicken fillet treat turns out very juicy and tasty. Lush ready-made pancakes turn out a little “disheveled” and not as round in shape as those prepared without chopped chicken fillet. However, the not entirely aesthetic and proportional appearance is compensated by the excellent taste that this hearty dish has. In our variation, we will only use ground pepper as a spice. You can always add various spices to your taste. Finely chopped dill or parsley goes very well with chicken.

We can consider this dish to be both pancakes and cutlets at the same time. In addition, the positive aspect of such a dough piece and chicken meat, marinated in mayonnaise, is that the mash itself can be stored on the refrigerator shelf for more than one day. If you need to prepare fresh and hot pancakes for breakfast, then you can make the preparation the night before, and vice versa. Many housewives will certainly appreciate this nuance and may want to use this cooking idea. You can delight your family every morning with this hot and tasty breakfast, which is also very healthy (unlike fast food). Having prepared juicy chicken fillet pancakes at least once, you will surely love this delicacy and want to add this dish to your recipe box.

Ingredients

(3 pcs.)
(4 tbsp.)
(5 tbsp.)
(taste)
(taste)
(4 tbsp.)
(600 g)

Cooking steps

To prepare original chicken fillet pancakes, you need to purchase a piece of fresh chicken fillet, and then rinse the meat under running water. Next, you need to blot the fillet with a disposable paper towel to remove excess moisture, and then cut out the films and cartilage. You also need to prepare all the other products on the list and keep them on hand. The flour must be sifted.

Then the chopped meat must be transferred to a deep container.

After this, chicken eggs, flour (starch), salt and a set of spices should be added to the meat preparation. Next, add the required amount of mayonnaise to the dough.

Then all components must be thoroughly mixed with a fork. The consistency of the base should not be very thick, so that it does not stick, but only slowly spreads over the frying pan. In this case, the finished pancakes will not turn out very fluffy. If desired, you can add a little garlic to the dough, passed through a press.

After this, you need to put a frying container on the fire, heat it and pour in vegetable oil. Next, you need to spoon our pancakes into the frying pan, and then fry them on both sides over low heat until golden. When frying pancakes on the other side, the container must be covered with a lid.

The finished pancakes can be placed on a plate and served hot, complemented with any type of side dish. Chicken pancakes go well with vegetable salad, rice porridge or mashed potatoes. In addition, the dish can be served with sour cream or sauce, such as tartar.

Delicious and simple chicken fillet pancakes cooked in a frying pan are ready.

Bon appetit!

Today I want to offer you something quite unusual, but very... tasty dish- pancakes made from chopped chicken fillet. The recipe for this dish once surprised and interested me with its originality and at the same time ease of preparation, so I really wanted to try what would come out in the end. In appearance, the chicken pancakes turned out to be similar to ordinary chops with a golden brown crust, but the taste...mmm...was not at all the same. Instead of dry chicken meat, which takes a long time and tediously to chew, we got the most tender juicy cutlets that are easy to chew and simply melt in your mouth.

Chicken pancakes are prepared quite simply and quickly, the most labor-intensive part of the process is cutting the fillet into small cubes, and the rest is pure nonsense. But the result will surprise and delight both your guests and household members. Children especially love this dish, because it is very tasty, you don’t have to cut it and almost don’t have to chew it, everything disappears from the plate instantly and you can demand a legitimate dessert. Try making chicken breast pancakes using this recipe simple recipe, and you will be pleasantly surprised by the result!

Useful information How to cook chicken pancakes - a recipe for pancakes from chopped chicken fillet with step-by-step photos

INGREDIENTS:

700 – 800 g chicken fillet
1 large egg
3 tbsp. l. flour
2 tbsp. l. sour cream
2 tbsp. l. mayonnaise
50 ml vegetable oil
salt, pepper, 1/2 tsp. curry

COOKING METHOD:

1. To prepare tender and juicy chicken pancakes, cut the breast fillet into small cubes and place in a bowl.

2. Add egg, flour, sour cream, mayonnaise, salt and spices to the chopped chicken fillet.

Mayonnaise gives this dish additional piquancy, but for dietary reasons it can be replaced with sour cream.

3. Mix all ingredients thoroughly and the chicken pancake mixture is ready!

4. Heat vegetable oil in a large frying pan. Spoon the mixture onto the frying pan in the form of not too thick pancakes.

If you love experimenting in the kitchen, be sure to try making chicken breast pancakes with starch, although some might want to call them cutlets. The amount of meat here is 9/10 of the total amount of products, so there will undoubtedly be a grain of truth in this belief. In any case, it turns out incredibly tasty.

Some may want to replace mayonnaise with kefir, but this should not be done - the consistency of the pancake mixture will turn out completely different, liquid, and the result may disappoint you.

Prepare all the necessary ingredients for making chicken pancakes with starch.

Armed with a well-sharpened knife, first cut off any excess and then cut the chicken fillet into very small pieces. After cutting, you can “walk” further and further, making chaotic movements with the knife blade.

Be sure to beat fresh minced meat into a bowl with chopped minced meat. egg, add starch.

Now add salt and spices - you can take a ready-made set for chicken, meat, and kebab. Or you can add those spices that are available - ground black and allspice peppers, ground coriander, paprika.

Absolutely any mayonnaise is suitable - you can take high, medium or low fat content. The product can be store-bought or homemade - it doesn't matter. Required quantity put in a bowl.

Mix everything thoroughly. The chopped minced meat will be quite liquid, close in consistency to pancake batter, so you will have to use a tablespoon.

Heat a frying pan and pour some vegetable oil onto it. Use a spoon to spoon out a little chopped minced meat, and use the same spoon to give the pancakes a more or less neat shape. Fry over low heat for 3-4 minutes.