Main Page
Second course
Chicken pancakes

Chicken Potato Pancakes (Draniki)

Deliciously savory, filling potato pancakes with chicken! Everyone knows classic potato pancakes, and there are dozens of ways to make them — cooks stir all sorts of things into the grated potato. This version, with chicken, is one of the most rewarding: it's not just tasty but hearty and satisfying, pairing two ingredients that always work together — potatoes and chicken. And because the chicken cooks right in the pancake, it comes together far faster than most dishes made from these two.

Snezhana

Recipe author

Composition / ingredients

Servings:

Potatoes

300

Chicken

200

Egg

Onion

Mayonnaise

Wheat flour

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 7 g

Fats 44 % 14 g

Carbohydrates 34 % 11 g

189 kcal

GI: 82 / 0 / 18

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken potato pancakes? Start by gathering your ingredients. Chicken breast is best here — you want just the meat. Chop the chicken very finely, since it goes into the batter raw and needs to cook through as the pancakes fry.
Step 2:

Wash, peel, and grate the potatoes on the medium side of a box grater. Put the chopped chicken and grated potatoes in a bowl. Chop the onion very finely as well and add it to the bowl with the potatoes and chicken.
Step 3:

Season to taste with salt and ground black pepper. Crack the egg into the bowl with the other ingredients. To keep the pancakes juicy and the chicken tender, add a couple of tablespoons of mayonnaise. Stir to combine. Add the flour and mix until smooth, so it blends in without leaving any lumps.
Step 4:

Heat the vegetable oil in a skillet. Drop the potato-chicken mixture onto the hot oil by the tablespoon. Keep the pancakes on the thin side so the meat cooks through easily. Use a generous amount of oil so the chicken fries properly, and ideally use a skillet with a lid: cover it for the first part of the cooking, then remove the lid and let the pancakes brown.
Step 5:

Fry on one side, then flip and fry the other. Repeat with the rest of the batter. Transfer the pancakes to a paper towel to drain the excess oil. This easy but hearty and delicious dish is ready.
Step 6:

Serve with mayonnaise, fresh herbs, and fresh vegetables. Chicken potato pancakes make a great snack, but they're just as good for lunch or dinner. Enjoy!

Cooking oils are only good up to a certain point — the smoke point — beyond which the oil starts to burn and form harmful compounds, including carcinogens. For more on choosing the right frying temperature and the best oils for frying (and which ones to avoid), see here.
One more tip: the wrong pan can ruin even the best recipe. For a full guide to picking the perfect skillet for different dishes, see here.