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Hawaiian-Style Chicken and Vegetable Patties with Corn

Fantastic chicken-and-vegetable patties — give them a try! These Hawaiian-style chicken patties with corn are incredibly tasty, and all those vegetables in the mix keep them wonderfully juicy. Young, tender vegetables work best here, especially the zucchini and carrots — though mature ones will do in a pinch. If the zucchini isn't young, peel it and scoop out the seeds. Look for a fleshy, juicy bell pepper; the color is up to you and doesn't really matter.

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Chicken cutlets with Hawaiian corn
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 9 g
Fats 39 % 12 g
Carbohydrates 32 % 10 g
174 kcal
GI: 30 / 20 / 50
    1. Rinse the chicken breast under running water and pat it dry, then cut it into rough pieces. 2. Peel the onion and garlic. Cut the onion into a few chunks. 3. Wash and peel the zucchini — if it's young, you can leave the skin on; if it's mature, scoop out the seeds as well. Grate the zucchini. 4. Wash and grate the carrots. Halve the bell pepper, remove the seed core, wash it well, and finely dice it. 5. Run the chicken through a meat grinder along with the onion and garlic; a coarse plate is fine. 6. Squeeze the grated zucchini to remove the juice it's released — you don't want excess moisture in the patties. Drain the liquid from the canned corn, too. 7. Add the corn, zucchini, and carrots to the bowl of ground chicken. Season with salt and pepper to taste and mix. 8. Crack in the egg and pour in a little milk, then mix the meat together by hand. 9. Now form the patties. Put the flour in a bowl and dredge each patty in it. 10. Pour vegetable oil into a skillet and set it over the heat. Once the oil is hot, add the patties. 11. Fry until golden on both sides. It's best to work in batches so they're easy to flip and not crowded. Serve hot — though the patties are also good once they've cooled. For a side, mashed potatoes or a fresh vegetable salad both work well. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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