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Chicken fritters with potatoes and mayonnaise

Chicken and Potato Fritters with Mayonnaise

If you like to save time in the kitchen, this fritter recipe is for you! Why do I love it? Because once the base is prepped, you can come home after work and put dinner on the table in about 10 minutes — chicken fritters or potato pancakes, your choice.

Ilga

Recipe author

Chicken fritters with potatoes and mayonnaise

Composition / ingredients

Servings:

Chicken breast

500

Eggs

Mayonnaise

Onion

Potatoes

Salt

Dried spices

Curry powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 11 g

Fats 13 % 3 g

Carbohydrates 39 % 9 g

104 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

In this recipe we'll cover how to pan-fry chicken and potato fritters. Gather the ingredients from the list.
Step 2:

The make-ahead base starts with chicken breast: cut it into thin strips and put it in a bowl.
Step 3:

Peel the onion, grate it on a medium grater or pulse it in a blender, then add it to the chopped chicken.
Step 4:

Mix it all with the two eggs, season with salt and pepper, and add your favorite spices — I love chicken with curry powder.
Step 5:

Stir in a tablespoon of mayonnaise. It acts as both a marinade and a make-ahead base. Cover and refrigerate for at least 1 hour, or overnight. Sometimes I make the base in the evening and quickly fry up fresh chicken pancakes for breakfast. The best part: the mixture keeps in the fridge for two days, so you always have a head start on a tasty meal.
Step 6:

After an hour (or the next morning), peel the potatoes and grate them on a medium grater — with a food processor it takes just a couple of minutes. Here's a tip to keep the pancakes from turning gray: rinse the grated potato briefly under cold water and squeeze it dry. Stir the potato into the chicken base. If you're saving some for later, mix in only a third to a half of the base and return the rest to the fridge. Mix well.
Step 7:

Cook over low heat — this is a MUST — covered, for 3–5 minutes until golden, then flip and cook the other side until golden, again with the lid on. Drop the batter into the pan with a spoon, just like pancakes.
Step 8:

Add a light salad and your quick, tasty breakfast — chicken fritters — is ready. Enjoy!

If you love potato pancakes and chopped chicken cutlets, you'll really appreciate this recipe that brings the two together in one. It's a smart, reliable way to cook, and it's especially handy for anyone always on the lookout for something new. Chicken and potato fritters work for breakfast, lunch, or dinner, and you can serve them with or without a side dish.