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Potato Pancakes with Chicken

Potato Pancakes with Chicken
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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!

Ingredients

Scale

  • 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

  1. Grate the potatoes using a beet or box grater for a crispier texture.
  2. Sprinkle the grated potatoes with salt and let them sit for 10-15 minutes to release their moisture.
  3. 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

  1. In a large bowl, combine the grated potatoes, finely chopped chicken breast, onion, and egg.
  2. Gradually add the flour, mixing until the batter holds together but isn’t too wet.

Step 3: Fry the Pancakes

  1. Heat a generous amount of oil in a large frying pan over medium heat.
  2. Scoop a spoonful of the mixture (or form small patties with wet hands) and gently place it in the pan.
  3. Fry each pancake for 3-4 minutes per side, or until golden brown and cooked through. Ensure the chicken is fully cooked.
  4. Transfer the pancakes to a plate lined with paper towels to absorb excess oil.

Step 4: Serve

  1. 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

Find it online: https://whiskfeast.com/potato-pancakes-with-chicken/

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