Lucas Delgado
Chicken and potato pancakes are a delicious combination. There are several ways to make them, and they can be served for breakfast, lunch, or dinner. One way to make them is to stuff the pancakes with chicken, while another way is to make fritters or patties with chicken and potatoes. The type of chicken used can vary, with ground chicken, chicken breast steaks, and boneless skinless chicken breasts being some options. The chicken is usually mixed with eggs, spices, and herbs, and the potato is grated and mixed with flour. The fritters or patties are then fried until golden brown.
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | Czech, Lithuanian, Jewish |
| Main Ingredients | Chicken, Potato, Garlic, Onion, Egg, Flour, Parsley |
| Optional Ingredients | Paprika, Cinnamon, Turmeric, Cayenne, Cornstarch, Mayonnaise, Yogurt, Herbs, Spices |
| Cooking Method | Frying, Baking |
| Cooking Time | 3-7 minutes per side |
| Serving Temperature | Warm |
| Accompaniments | Sauerkraut, Salad, Sour Cream, Pickles, Vinegar Coleslaw |
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What You'll Learn
Chicken and potato fritters
Ingredients:
- Chicken (boneless skinless chicken breast, chicken thighs, or even ground chicken)
- Potatoes (Russet or Yukon Gold)
- Onion
- Eggs
- Mayonnaise
- Cornstarch
- Salt
- Pepper
- Dry herbs and spices (paprika, parsley, thyme, etc.)
Instructions:
- Chop the chicken into small pieces.
- Grate the potatoes into fine, thin shreds using a grater.
- Finely mince the onion.
- In a large bowl, combine the chicken, beaten eggs, mayonnaise, cornstarch, salt, pepper, and herbs and spices.
- Add the grated potatoes and minced onion to the chicken batter and mix until everything is evenly incorporated.
- Heat oil in a skillet over medium heat until shimmering.
- Use a large spoon to scoop and shape the batter into circular or oval patties in the skillet.
- Cook the fritters for 3-5 minutes on the first side, then turn them over and cook for another 2-3 minutes, until golden brown and cooked through.
- Cook the fritters in batches to avoid overcrowding the pan.
- Serve warm, and enjoy the crisp and golden fritters!
Tips:
- You can use leftover mashed potatoes instead of grated raw potatoes.
- If using dry herbs with salt, reduce the amount of additional salt in the batter.
- If the mixture is too dry, add a little cooking liquid or milk. If it's too sticky, sprinkle with flour.
- These fritters reheat well and can be stored in an airtight container in the refrigerator for up to 5 days.
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Chicken potato patties
Chicken and potato fritters, or chicken potato patties, are a delicious combination of chicken and potatoes. The dish is a favourite among kids and adults, with its crispy and golden exterior. The addition of potatoes and onions adds flavour and texture to the fritters. The chicken used in this recipe is usually boneless skinless chicken breast, but chicken thighs or even turkey meat can also be used.
To make chicken potato patties, first, prepare the mashed potatoes. Boil potatoes, skin on, in a pot of water until fork-tender. Drain the potatoes and mash them with yoghurt, milk, or flour and an egg. You can also add spices like garlic, cinnamon, turmeric, cayenne, and parsley to taste.
Next, prepare the chicken. Cook the chicken in boiling water for 5-10 minutes, then dice it finely. You can also use ground chicken, or mince it yourself. Combine the chicken with beaten eggs, mayonnaise, cornstarch, salt, pepper, and herbs and spices. Mix in the potatoes and onions until everything is evenly incorporated.
Heat oil in a skillet. Use a large spoon to scoop and shape the mixture into oval or circular patties. Fry the patties for about 3-7 minutes on each side, or until golden brown. Drain the cooked patties on paper towels and serve warm.
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Chicken stuffed potato pancakes
Ingredients:
- Chicken breast steaks, sliced about 1/3 inch thick
- Lard or vegetable oil (sunflower or canola/rapeseed)
- Raw potatoes (Yukon gold or Russet potatoes)
- Fresh garlic
- Whole milk
- Eggs
- Dried marjoram
- Salt and pepper
- All-purpose flour
Recipe:
- Peel and crush the garlic cloves. Wash, peel, and grate the potatoes finely on a hand grater. Squeeze out the excess fluid.
- Place the grated potatoes in a large bowl and pour 1/3 cup of whole milk over them.
- Add 2 eggs, pressed garlic, 1/2 tablespoon of dried marjoram, 1 1/2 teaspoons of salt, 1/4 teaspoon of black pepper, and 6 tablespoons of all-purpose flour.
- Mix everything until a semi-liquid potato batter forms.
- With a meat mallet, pound the chicken breast steaks. Salt and pepper them on both sides.
- Heat a tablespoon of lard or vegetable oil in a frying pan over medium-high heat.
- Fry the chicken steaks until golden brown, about two minutes on each side.
- Heat the lard or oil in a nonstick frying pan over medium heat, using one tablespoon per potato pancake.
- Place a rounded scoop of the potato mixture into a well-floured hand and pat it into a disk.
- Place a heaping tablespoon of the chicken filling in the center and pinch the edges together to seal.
- Dip the stuffed pancake in breadcrumbs, turning to coat, and pat it into a flat disk.
- Add the stuffed pancakes to the pan and sauté for 3-4 minutes per side or until golden.
- Serve the chicken-stuffed potato pancakes with a scoop of sauerkraut and a vegetable garnish on the side.
Variations:
While the traditional Czech recipe calls for chicken breast steaks, you can also use other types of chicken or even substitute it with other meats such as pork, turkey, or beef. Additionally, you can make chicken and potato fritters by mixing chopped chicken, grated potato, minced onion, and other ingredients into a batter, then frying them into circular or oval patties. You can also use instant mashed potatoes instead of raw grated potatoes for a quicker option.
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Chicken and mashed potato pancakes
Ingredients:
- Leftover mashed potatoes
- All-purpose flour
- Egg
- Meat of your choice (chicken, turkey, or beef)
- Onion
- Carrot
- Garlic
- Fresh herbs (such as parsley)
- Oil for cooking
Optional Ingredients:
- Breadcrumbs
- Sour cream or yogurt
- Spices (such as paprika, Italian mixed herbs, cayenne, cinnamon, or turmeric)
Instructions:
Start by preparing the mashed potatoes. If you don't have leftovers, you can boil and mash potatoes, adding yogurt or milk for extra creaminess. Next, prepare your chosen meat by chopping or mincing it into small pieces. You can use chicken, turkey, or beef, depending on your preference. In a bowl, combine the mashed potatoes with the meat, a beaten egg, and any desired spices or herbs. Mix well, and if the mixture is too dry, add a little liquid (water, milk, or broth) to adjust the consistency.
Now, it's time to form the pancakes. Take a scoop of the mixture and shape it into a patty or disk. If the mixture is sticky, you can dust it with a little flour to make it easier to handle. Place a heaping tablespoon of filling in the center of each pancake and pinch the edges together to seal. For an extra crispy coating, dip the stuffed pancakes in breadcrumbs.
Heat a large non-stick pan over medium heat and add enough oil to coat the bottom. Once the oil is hot, carefully place the pancakes in the pan and sauté for 3-4 minutes on each side, or until they are golden brown. Adjust the heat if they are browning too quickly. Repeat this process until all your pancakes are cooked. Serve them warm, and if desired, accompany them with a dollop of sour cream or yogurt.
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Chicken and potato pancakes with sauerkraut
Ingredients:
For the potato pancakes:
- Russet potatoes (or Yukon Gold)
- Fresh garlic
- Eggs
- All-purpose flour
- Salt
- Ground black pepper
- Milk
- Dried marjoram (optional)
For the chicken:
- Chicken breast steaks, sliced about 1/3 inch thick
- Vegetable oil for frying
- Lard or Canola/Sunflower oil (if preferred over vegetable oil)
For the sauerkraut:
- German or Polish sauerkraut
- Sugar (optional)
Instructions:
Step 1: Prepare the Potato Pancake Batter
Peel and shred the potatoes, then squeeze out the excess water. Place the shredded potatoes in a large bowl and pour hot milk over them. Add pressed garlic, eggs, salt, dried marjoram (if desired), ground pepper, and flour. Stir until a semi-fluid batter forms.
Step 2: Cook the Chicken
Bring a large pot of water to a boil and add salt. Cook the chicken for 5-10 minutes until done. Remove, let cool, and dice or slice thinly. You can also choose to pound the chicken breast steaks to achieve the desired thickness.
Step 3: Make the Potato Pancakes
Heat a heavy skillet or non-stick pan over medium heat and add vegetable oil to coat the bottom of the pan. Using a rounded ice cream scoop or a 1/4 cup measuring cup, scoop the potato batter onto the pan. Flatten the batter to create pancakes that are about 1/4-inch thick, leaving space between them to allow for even browning. Fry the potato pancakes for 3-5 minutes on each side until golden brown. Repeat the process until all the batter is used, adding more oil as needed.
Step 4: Prepare the Sauerkraut
Drain the sauerkraut and cut it into shorter strips, if necessary. Heat a pan over medium-high heat and add the sauerkraut. Cook for 3-5 minutes, stirring occasionally. If the sauerkraut is too sour for your taste, add a teaspoon of sugar to balance the flavour.
Step 5: Assemble and Serve
Place a potato pancake on a plate and top it with the cooked chicken. Generously add sauerkraut on top, allowing it to spill over the sides. Sprinkle the dish with chopped fresh herbs like parsley for added colour and flavour. Serve warm, and enjoy!
Tips and Variations:
- You can make the potato pancakes ahead of time and reheat them in the oven or on a stovetop before serving.
- For a lighter meal, serve the dish with a homemade vegetable salad on the side.
- If you prefer your potato pancakes with a meat filling, simply add the cooked chicken to the potato batter before frying.
- To enhance the flavour of the potato pancakes, season them with lots of garlic and marjoram.
- If you're short on time, instant mashed potatoes can be used instead of making the potato batter from scratch.
- For a tangy twist, serve the potato pancakes with a scoop of sour cream and applesauce on the side.
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Frequently asked questions
Chicken and potato pancakes are made with chopped chicken, grated potato, minced onion, and a variety of herbs and spices. The chicken is combined with eggs, mayonnaise, cornstarch, salt, pepper, and herbs, and then mixed with the potatoes and onions. The mixture is then shaped into oval or circular patties and fried until golden brown.
It is recommended to use Yukon gold or Russet potatoes for chicken and potato pancakes. These potatoes are washed, peeled, and grated finely, with the excess liquid squeezed out.
Chicken and potato pancakes can be served with a scoop of sauerkraut and a vegetable garnish. They can also be served with a simple vinegar coleslaw or a homemade salad.
