Ukrainian Egg-coated Chicken Cakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced poultry (minced chicken)
- 1 onion (s)
- 2 cloves garlic)
- 2 tablespoon breadcrumbs
- 3 egg (s)
- 3 tablespoon flour
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon oregano
- salt and pepper
- Allspice powder
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Grate the onion into the minced meat on the fine grater. Press in the garlic. Add 1 egg and 2 - 3 tablespoons of breadcrumbs, season and stir well. Do not use a soaked bread roll, otherwise the mixture will be too runny. Let stand briefly in the refrigerator so that the breadcrumbs swell in the minced meat.
- For the breading, put the flour in a bowl. Whisk 2 eggs in the other bowl. Mix the mince well and form small meatballs with moistened hands. Turn in the flour, then in the egg and fry in a hot pan with oil. After turning in the pan, you should cover the pan, reduce the heat if necessary and let the meatballs cook well under the closed lid.
- Tip: In the Ukraine they are also used with the filling, e.g., prepared with boiled, chopped egg and dill or with chopped, fried mushrooms. For these meatballs with filling it is better to use mixed minced pork and beef. Then they can be shaped better.
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