Potato pancakes with chicken can be prepared for breakfast, lunch and dinner, because it is very fast and tasty. To speed up the process, use kitchen appliances. Using the simplest food processor, you can prepare this dish in about 20 minutes. Potato pancakes or potato pancakes with chicken will please the whole family. For me, the tedious grating of potatoes on a fine grater is a thing of the past. For as long as I can remember, it was this process that stopped my creative impulses for cooking pancakes. If only I had known as a child that even using a coarse grater it turns out very tasty, how much suffering could have been avoided! In this recipe we prepare potato pancakes with chicken fillet and onions.
Draniki with chicken - quick and juicy potato pancakes
- Cooking time: 20 minutes
- Number of servings: 3-4
Draniki with chicken
Today I want to offer you a recipe for potato pancakes with chicken, namely with minced chicken breast and aromatic fresh dill. Due to the fact that the breast cooks very quickly, there is no need to fry the potato pancakes for a long time. If you want, you can use chicken fillet instead of breast (for example, from thighs), but then I advise you to simmer the finished potato spring rolls a little more after frying.
Ingredients:
- Potatoes 2 kg
- Chicken breast 700 g
- Onion 300 g
- Chicken eggs 2 pcs.
- Sour cream 100 g
- Dill 1 bunch
- Dried garlic 1 tsp.
- Table salt 1.5 tbsp.
- Wheat flour 50 g
- Vegetable oil 250 ml
Cooking step by step:
Take a chicken breast, wash it, dry it and cut it into small pieces. We also rinse the fresh dill thoroughly. Peel the onion.
Now we will make minced chicken in any convenient way, by twisting it together with the onion through a meat grinder or grinding it in a food processor. Add a chicken egg, chopped dill and salt to it. Mix everything thoroughly and put it in the refrigerator for now.
Let's move on to potatoes. We clean it, wash it. We do the same with the onion.
Grind the peeled potatoes and onions on the finest grater. It turns out raw mashed potatoes. If your potatoes are good and yellow, the shingles will not darken for a long time.
If too much potato juice comes out, simply remove it with a tablespoon.
Then add salt, chicken egg, sour cream, dried garlic (in the form of powder or granules) and wheat flour (can be first or second grade) to the potato shingles.
Mix everything and taste for salt. If necessary, add more salt. If you like, you can add a little ground black pepper.
We take the minced chicken out of the refrigerator and make flat flat cakes - I have 20 pieces.
Now heat a frying pan with a sufficient amount of vegetable oil - about 40-50 milliliters per frying pan. The oil should warm up well. Spread about a tablespoon of potato shingles, press with a spoon to make a kind of pancakes.
Now place the chicken flat cutlets and press them a little with a spoon.
And again cover the meat with potato dough so that the chicken is not visible.
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Fry pancakes with chicken over low heat on each side until golden brown. When you turn it over to the second side, you can cover the pan with a lid.
This is how we prepare all the potato pancakes with minced chicken.
Serve this tasty and satisfying main course hot with sour cream, vegetables (fresh or canned), and fresh herbs. Bon appetit, my dears! Just don’t get carried away: potato pancakes are a very high-calorie food.
In addition to fresh dill, you can add parsley or cilantro if you like these aromatic herbs. I use dry garlic intentionally - I just like it better in this dish because of its unobtrusiveness, lack of obvious piquancy and bitterness. But you can certainly replace it with fresh one by grinding it first.
In total, from the specified amount of products I got 20 potato pancakes with chicken. This is quite a lot, so you can safely reduce the proportions by half if you don’t need so much.
Recipe for potato pancakes with chicken
- 700 grams of potatoes;
- 1 onion;
- 1 egg;
- 3 tablespoons flour;
- chicken breast fillet;
- 120 grams of cheese;
- vegetable oil for frying;
- salt and pepper to taste.
How to cook potato pancakes with chicken
In order to prepare potato pancakes with chicken and cheese, we will prepare the filling.
Cut the chicken breast fillet into thin strips.
Pour a little vegetable oil into a frying pan and fry the chicken fillet until cooked, not forgetting to add salt and pepper.
Place the prepared filling on a plate.
Now let's get to the potatoes. Let's peel and wash the potatoes, and do the same with the onion. Grate the potatoes and onions on a medium grater, add the egg and flour to the grated potatoes and onions in a bowl.
Add salt and mix well. Grate the cheese on a coarse grater into a separate plate.
Pour a little vegetable oil into the frying pan, add two tablespoons of potatoes, spreading them over the entire surface of the bottom.
And fry, when the bottom side is fried, carefully turn our pancake over and place chicken pieces on one half.
Sprinkle cheese on top.
Cover with the other, free half.
When one half is fried, turn it over to the other side and fry until golden brown.
Fry the rest of the potato pancakes with chicken and cheese in the same way.
Serve the dish hot.
Draniki with chicken and mushrooms in creamy sauce
A familiar word for potato pancakes. But where did it come from? Why "pancakes"? The fact is that initially all vegetables and root crops were not grated, but torn. Potatoes also suffered this fate. In fact, potato pancakes have many names: potato pancakes, terunki, and even kakorki. But I think the winner among the names is the Swedish version - “raggmunk”, which means “bristle monk”. It characterizes, of course, not the cooking process, but the final appearance.
INGREDIENTS
- chicken fillet (pieces) 300 g
- frozen porcini mushrooms 50 g
- flour 30 g
- eggs 2 pcs.
- curry 1 tsp
- cream 20% 200 ml
- sour cream 45 g
- potatoes 550 g
- onion 1 pc.
- garlic 2 teeth
- green onions 10 g
Recipe:
Step 1 Peel the potatoes and grate them on a coarse grater. Grate half the onion on a fine grater. Combine potatoes and grated onion in a deep bowl. Squeeze out excess moisture from the resulting mixture with your hands. Add salt and pepper to taste. In a separate deep bowl, beat the eggs with a whisk or fork. Add them to the potatoes. Add flour. Stir. Preheat the oven to 180 degrees. Heat a frying pan with a drop of vegetable oil. Spoon the mixture into the pan, pressing down slightly with a spatula, making the potato pancakes more dense. Fry over medium heat for 4-5 minutes. from each side. Transfer the pancakes to a baking sheet. Bake in the oven for 10 minutes. at 180 gr. Step 2 Cut the remaining part of the onion into small cubes. Finely chop the garlic and green onions. Heat a frying pan with a drop of vegetable oil. Place chicken fillet and onion in the pan. Add mushrooms. There is no need to defrost porcini mushrooms in advance. Fry over medium heat for 5 minutes, stirring. Add curry, sour cream, garlic and cream. Stir. Cover with a lid. Simmer the chicken in the sauce for 5-7 minutes. until ready. Add some salt. Sprinkle with green onions before serving. Serve the chicken pancakes immediately.
Draniki with chicken breast
To make these pancakes, use several medium chicken fillets. Try to use good quality chilled meat.
Finely chop the chicken fillet with a knife or grind it in a meat grinder with a large grid. Transfer the crushed ingredient into a convenient bowl. You can adjust the ratio of potatoes and fillets to your taste. It is customary to use one part of chicken and two parts of potatoes.
For potato pancakes you will need peeled raw potatoes. Remove the skins from the root vegetables and wash thoroughly. Using the finest grater that “tears” the potatoes, you need to chop all the tubers. Grate the pre-peeled onions along with the root vegetables. They help the potatoes not to darken, but to remain light and beautiful. Place the onion and root vegetable puree into the bowl with the chicken and stir quickly.
Beat one large chicken egg into the potato-meat mixture.
Mix the resulting mass thoroughly with a spoon.
Add a few spoons of flour. Stir again. Now add salt and spices to taste to the chicken-potato dough, as well as chopped herbs and garlic passed through a press. You should always season the potato mixture at the very end of the batch. The fact is that because of the salt, the root vegetables release juice very quickly, and in this case the mass turns out to be very liquid. If you did add spices earlier, then strain off the excess liquid formed in the dough. You should not fill the workpiece with flour - this will negatively affect the taste and structure of the finished dish.
Pour vegetable oil into the frying pan. Place it on the stove and heat it up thoroughly. Try to use cookware with a non-stick thick bottom. Otherwise, your hash browns may stick to the surface.
Scoop up the potato-meat dough with a tablespoon and immediately place it in a frying pan with hot oil. Fry the potato pancakes over medium heat, covered, until they are well cooked inside. Turn over the potato and meat pancakes only when they are well browned.
When the potato pancakes acquire a golden crust on both sides, remove them from the pan and place them on a convenient plate. Immediately start frying a new batch of pancakes.
Serve the pancakes with chicken fillet warm, placing them on a plate with fresh vegetables and sprinkling chopped parsley or red basil on top.
Potato and meat pancakes go perfectly with sour cream and mayonnaise. Bon appetit!
Draniki with chicken “Family”
A tasty and beautiful dish made from ordinary ingredients. My guests are always delighted - without exception. After all, who doesn’t like potato pancakes?.. I cook these pancakes with different fillings - with cabbage, with cheese, with mushrooms, with sausage, with assorted vegetables. But it tastes best, of course, with chicken, cheese and herbs. This is the recipe I am sharing. This is delicious! Help yourself!
Ingredients for “Family Chicken Draniki”:
- Potatoes - 4 pcs.
- Chicken fillet – 250 g
- Chicken egg - 2 pcs
- Onion - 1 pc.
- Wheat flour / Flour - 2 tbsp. l.
- Hard cheese - 50 g
- Salt
- Greenery
- Black pepper
Cooking time: 30 minutes
Recipe for “Family Chicken Draniki”:
We cut onions, herbs, meat and grate cheese. Fry the onion separately and the meat separately in a small amount of vegetable oil.
Preparing potato “dough”. To do this, peel the potatoes, grate them and add salt. Leave for a couple of minutes. Then squeeze out the juice. Add eggs and flour. Mix.
Place the potato dough on the bottom of the frying pan and spread it with a spoon to form a “pancake”.
When the pancake is browned, turn it over. Place the filling on half of the pancake. After 2-3 minutes, fold the pancake in half so that the filling is inside. Fry well and serve!
This is delicious! BON APPETIT! Best served hot. But even when cold, they “fly away” from the table!
This is what it looks like in cross section:
If you make a thicker potato “pancake”, it will turn out no worse:
Highly recommend!
Cooking tips
To deliciously prepare potato pancakes with chicken and potatoes, it is important to use high-quality products. Young potatoes are not very suitable for such dishes; you should take an older vegetable, preferably last year's. Grated potatoes will release juice after some time; excess water must be drained, otherwise the preparations will fall apart during cooking. Chicken fillet must be fresh, without signs of spoiled product, bruises on the surface, or unpleasant odor. It's best made from chilled chicken breast fillets rather than frozen ones.
Potato pancakes don't take much time to prepare. The appetizer is fried on both sides, about 5 minutes on each side. During this time, the potatoes and chicken fillet have time to fry completely, and the top turns out to be golden and slightly crispy.
Chicken spices that contain turmeric, thyme, paprika, ground garlic, coriander and other spices are best suited for preparing this dish. Some spice mixtures already contain salt, this should be taken into account so as not to oversalt the appetizer.
Below is a simple and delicious recipe for chicken pancakes with potatoes.
Saturday, March 28, 2020
Potato pancakes are a very filling, tasty and aromatic dish. They can be prepared simply in the form of thin ruddy pancakes, but with filling they turn out even tastier. Draniki with mushrooms, with minced meat or even with sausage - there can be a lot of options.
Draniki with cheese and chicken
Ingredients
| Potato | 500 g |
| Chicken fillet | 300 g |
| Cheese "Prostokvashino" | 150 g |
| small onion | 1 PC |
| Flour | 2-3 tbsp. |
| A small bunch of greenery | taste |
| Salt | taste |
| Sour cream "Prostokvashino" | for filing |
| Vegetable oil | for frying |
Preparation
1.
Grate the potatoes and onions on a coarse grater, squeeze out the excess liquid.
2.
Grate the cheese on a coarse grater, finely chop the chicken and herbs.
3.
Mix potatoes, onions, cheese, chicken, herbs, flour, salt. Fry pancakes on both sides until golden brown and cooked through in vegetable oil. Serve warm with sour cream.
4.
Bon appetit!
Potato pancakes with chicken and garlic
According to this recipe, potato pancakes are more spicy and aromatic due to garlic. First, they are fried in a frying pan on both sides, and then put in the oven until fully cooked. They are served with a special sauce, the recipe for which we will also provide you with.
Ingredients:
- Potatoes - 0.5 kg
- Chicken fillet – 300 g
- Hard cheese – 200 g
- Garlic - 3-4 cloves
- Wheat flour - 4 tbsp.
- Raw chicken eggs - 2 pcs.
- Vegetable oil for frying - 1/2 cup
- Parsley and dill - to taste
- Salt, ground black pepper - to taste
- Natural yoghurt - 300 ml (for sauce)
- Lemon juice - 1 tsp. (for sauce)
Step-by-step preparation of potato pancakes with chicken and garlic:
- Peel the potatoes and rinse thoroughly under running water.
- Grate the potatoes on a coarse grater and place in a colander to allow excess liquid to drain.
- Also grate the cheese on a large grater and mix with the potatoes.
- Remove films and blood clots from chicken meat. Wash and dry a little.
- Then cut the meat into pieces as small as possible.
- Mix potatoes, cheese, chopped fillet in one deep bowl.
- Mix everything well, add salt and pepper, and add chopped herbs.
- Finely chop or grate the garlic and add to all the ingredients in a bowl.
- Then break the eggs here and add flour. Stir again.
- Heat a frying pan over a fire, pour in a little vegetable oil.
- Place potato pancakes on the pan using a tablespoon.
- Fry them on both sides for a couple of minutes.
- Then preheat the oven to 180 degrees.
- Grease a small baking sheet with vegetable oil and place the toasted potato pancakes on it.
- Cover the tops of the pancakes with foil.
- Place the dish in the oven for 20 minutes. Meanwhile, start preparing the sauce yourself.
- Finely chop the greens and mix them with yogurt. Add a teaspoon of lemon juice, salt and ground pepper to this. Mix everything thoroughly. Serve the potato pancakes hot along with the sauce you prepared. This is delicious!
