Russian chicken breast patties or fritters, whipped up in no time and bound to make your children (or anyone else) happy.
These patties are a really fool-proof recipe when it comes to children, I really cannot imagine one who wouldn't like them.
I had a good friend of Russian descent while still studying more than 10 years ago and it was her, who introduced me to Russian food. Despite her young years, Karina was a pretty good cook herself and her mother was even better.
They made the best pelmeni I have ever eaten and although I have made them several times myself, following their recipe, they were never as good as Karina's or her mother's.
What do you need?
- The list of ingredients is very short and simple.
- Chicken, a little mayonnaise, eggs, garlic, salt and pepper.
- I used the ingredients indicated to me by a Russian acquaintance and the results were absolutely delicious.
- However, I can easily imagine playing around with some more spices and herbs. For instance, some ground paprika powder or even curry (not Russian, but tasty for sure), fresh herbs like dill or parsley.
How to make chicken breast patties?
- The recipe is very simple indeed. Just a few ingredients, little work involved and so lovely! Soft and tender chicken breast patties delicately spiced and held together by a delicious pancake-like coating.
- The most tedious part of this recipe must be chopping the meat quite finely, the cubes should not be larger than ½ cm/ 0.2 inches.
- That will take about 10 minutes, but once you're done, there is really not much left to do.
- Stir the remaining ingredients together and leave the mixture stand in the fridge for several hours.
- The mixture needs the resting time so that the ingredients have the chance to blend together and thus hold their shape when fried in the pan.
How to fry the fritters?
- Fry the chicken breast patties in several batches.
- I needed to do that in 3 batches in a large pan and I had about 20 fritters.
- Heat about 2 tablespoons of vegetable oil in a large non-stick pan or cast-iron skillet
(Amazon affiliate link. - Place one heaped tablespoon of batter into the pan and give it a nice shape with the help of the tablespoon.
- Repeat until the pan is full, but make sure there is enough place between them.
- Cook on medium heat for a total time of about 5 minutes, turning once in between, or until cooked through and golden.
- To make sure that the chicken patties are cooked through, cut one in the middle, the meat should be completely white.
- Place the cooked pieces on kitchen paper, which will absorb the extra fat.
- Repeat with the remaining batter, adding more oil between the batches, when necessary.
(Amazon affiliate link.
How to serve?
That's one of the best things about these Russian patties, they can be served in so many combinations. Have them hot with any rice dish, something like this Vegan Tomato Rice with Zucchini and Carrots.
Or serve them with mashed potatoes, boiled potatoes, fries, or a potato dish like this New Potatoes in Tomato Sauce.
You could have them in a burger bun with several other toppings or sauces, something similar to these Pork Chop Burgers or these Schnitzel Burgers.
They are great as appetizers or party food with a nice dip, for instance, this Garlic Sauce with Sour Cream and Tomatoes or this Sweet Chili Sauce.
Or you could have them on top of a salad with yogurt dressing, as a light and low-carb dinner.
Either way, I hope you give the Russian chicken fritters or chicken patties a try, they are really worth it!
More fritters or patties:
Pumpkin or Butternut Squash Fritters
Baked Cauliflower Potato Patties
Okonomiyaki - Japanese Cabbage Pancakes
Chicken Breast Patties - Russian Style
Ingredients
- 600 g/ 1.3 lbs/ about 3 large chicken breasts
- 3 tablespoons mayonnaise
- 3 eggs
- 2 tablespoons cornstarch
- 2 garlic cloves
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- 3-5 tablespoons vegetable oil for shallow frying
Instructions
- Dice the chicken breast into fine cubes, about ½ cm/ 0.2 inches. Place into a bowl, preferably one with a lid.
- Add the mayonnaise, lightly beaten eggs, cornstarch, and grated garlic cloves. Season generously with salt and pepper. You could add other spices or fresh herbs if you like. Mix well. Cover the bowl with the lid or with cling film. Place in the refrigerator, for about 4-6 hours.
- Heat 2 tablespoons oil in a large skillet or non-stick pan. Place one heaped tablespoon of chicken batter into the pan and give it a nice shape with the help of the tablespoon you are using. Repeat until the pan is full, but make sure there is enough place between the fritters.
- Cook the chicken patties on medium heat for a total time of about 5 minutes, turning once in between, or until cooked through and golden. To make sure that they are cooked through, cut one in the middle, the meat should be completely white.
- Place the cooked fritters on kitchen paper, which will absorb the extra fat.
- Repeat with the remaining batter, adding more oil between the batches, when necessary.
- Serve hot or cold as suggested above.
Kathy @ Beyond the Chicken Coop says
What a lovely idea! These sound delicious and I think all children as well as adults would love them!