A snack cake stuffed with Korean carrots. Spicy and airy cake without mayonnaise, with a delicate taste.
Summary
| Course | Dessert |
| Servings (Default: 6) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Grind the meat with onions in a blender.
- Add eggs, milk, salt, pepper, flour to the minced meat.
- Mix everything well
- Heat oil. Spoon the dough out and flatten quickly.
- Fry the pancakes on both sides over medium heat until golden brown.
- Transfer the pancakes to the carrots, pressing lightly.
- Sprinkle the latter with grated cheese.
- Let it soak for at least an hour. Decorate the chicken snack cake as desired.
Bon Appetit!
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