Chicken Carrot Snack Cake

A snack cake stuffed with Korean carrots. Spicy and airy cake without mayonnaise, with a delicate taste.

Servings: 6

Ingredients

• Chicken (fillet) – 300 g
• Onions – 1 pc.
• Milk – 0.5 cups
• Flour – 0.5 cups
• Eggs – 2 pcs.
• Vegetable oil – for frying
• Korean carrots – 300 g
• Hard cheese (or processed) – 100 g
• Salt
• Pepper
• Spice

Directions

1. Grind the meat with onions in a blender.
2. Add eggs, milk, salt, pepper, flour to the minced meat.

   

3. Mix everything well
4. Heat oil. Spoon the dough out and flatten quickly.
5. Fry the pancakes on both sides over medium heat until golden brown.
6. Transfer the pancakes to the carrots, pressing lightly.

   

7. Sprinkle the latter with grated cheese.
8. Let it soak for at least an hour. Decorate the chicken snack cake as desired.

Bon Appetit!