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Chicken cutlets with egg and herbs

Chicken Patties Stuffed with Egg and Herbs

Try these patties with a surprise inside! You can make them from any ground meat. They come out impressively large — generous, homey, and really tasty. Best served hot. Filling and delicious!

Ira

Recipe author

Composition / ingredients

Servings:

Ground meat

Onion

Egg

White loaf (3 slices)

Ground black pepper

Salt

Eggs (hard-boiled)

Salt

Butter

Garlic

Dill (1 bunch)

100

Breadcrumbs

200

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 20 % 11 g

Carbohydrates 64 % 35 g

281 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

MEAT MIXTURE: Soak the bread slices in cold water for five minutes.
Step 2:

Grind the onion in a blender or meat grinder. Squeeze the water out of the bread, add it to the onion, and mix.
Step 3:

Add the ground meat to the bowl with the onion mixture.
Step 4:

Add the raw egg, salt, and ground black pepper to the meat and mix.
Step 5:

FILLING: Halve the hard-boiled eggs and separate out the yolks.
Step 6:

Add the garlic, dill, salt, and softened butter to the yolks and mix with a blender or mash with a fork.
Step 7:

Spoon the yolk filling back into the hollows of the egg-white halves.
Step 8:

PATTIES: Place a stuffed egg half on a large portion of the meat mixture.
Step 9:

Shape it into a patty around the egg. Each one comes out about the size of your palm — you should get 10.
Step 10:

Coat the patties in breadcrumbs.
Step 11:

Fry the patties in a skillet with vegetable oil. If you like, finish them in the oven at 350°F (180°C) for 5 minutes.
Step 12:

Enjoy!