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Potato Pancakes with Chicken
Crispy Potato Pancakes with Chicken combine the best of two comfort food favorites: golden, crunchy potato pancakes and tender, juicy chicken. Inspired by childhood recipes, this dish takes a unique twist by mixing the chicken directly into the grated potatoes, resulting in a rich, flavorful bite every time. Whether you’re serving them as a snack, side dish, or main course, these pancakes are sure to impress. Pair them with sour cream or your favorite dipping sauce for a meal that’s as satisfying as it is simple to prepare!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 15 pancakes 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Eastern European
Ingredients
Scale
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For the Pancakes:
- 1 lb (500g) potatoes, grated
- 9 oz (250g) chicken breast, finely chopped or minced
- 1 large egg
- 1 small onion, finely chopped
- 2 tbsp (16g) all-purpose flour (approximately)
- 1 tsp salt (or to taste)
For Frying:
- Oil, as needed
Optional Toppings:
- Sour cream
- Fresh dill or chives, finely chopped
Instructions
Step 1: Prepare the Potatoes
- Grate the potatoes using a beet or box grater for a crispier texture.
- Sprinkle the grated potatoes with salt and let them sit for 10-15 minutes to release their moisture.
- Squeeze out the excess liquid using your hands or a clean kitchen towel. This step is crucial for crispy pancakes.
Step 2: Mix the Batter
- In a large bowl, combine the grated potatoes, finely chopped chicken breast, onion, and egg.
- Gradually add the flour, mixing until the batter holds together but isn’t too wet.
Step 3: Fry the Pancakes
- Heat a generous amount of oil in a large frying pan over medium heat.
- Scoop a spoonful of the mixture (or form small patties with wet hands) and gently place it in the pan.
- Fry each pancake for 3-4 minutes per side, or until golden brown and cooked through. Ensure the chicken is fully cooked.
- Transfer the pancakes to a plate lined with paper towels to absorb excess oil.
Step 4: Serve
- Serve the pancakes hot with sour cream, fresh herbs, or your favorite dipping sauce. Enjoy!
Notes
Ingredient Substitutions
- Chicken Breast: You can substitute with ground chicken, turkey, or even minced beef for a different flavor.
- Flour: Use gluten-free flour for a gluten-free option.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat to maintain crispiness, or in the oven at 350°F (175°C) for 10 minutes.
Pro Tips
- Don’t skip squeezing the liquid from the potatoes – this step ensures crispy pancakes.
- Use a non-stick pan to prevent sticking and achieve an even golden crust.
- Cook the pancakes slowly over medium heat to ensure the chicken cooks through without burning the outside.
Troubleshooting & Common Mistakes
- Too Wet: If your mixture is too wet, add a little more flour.
- Falling Apart: Ensure the potatoes are thoroughly squeezed and the mixture is well combined.
Variations & Dietary Adaptations
- Spicy Version: Add a pinch of chili flakes or cayenne pepper for a kick.
- Vegetarian: Omit the chicken and add grated zucchini or cheese for a vegetarian version.
- Herbed Pancakes: Add chopped dill, parsley, or green onions for extra flavor.
Serving Suggestions
Pair these potato pancakes with:
- Dips: Sour cream, tzatziki, or garlic aioli.
- Salad: A fresh cucumber and tomato salad complements the savory pancakes perfectly.
- Soup: Serve alongside a warm bowl of vegetable or chicken soup for a hearty meal.
Nutrition
- Serving Size: Per Pancake – Approximate
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
