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Chicken breast pancakes, chopped

Chopped Chicken Breast Fritters

Incredibly tasty, tender, and about as easy as it gets! These chopped chicken breast fritters come out surprisingly juicy inside. The kefir in the mix soaks into the lean meat and keeps it moist and tender. Serve them with any side or a fresh vegetable salad.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Chicken breast

500

Hard cheese

Eggs

Onion

Flour

Kefir

Parsley

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 18 g

Fats 27 % 8 g

Carbohydrates 13 % 4 g

154 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

How do you make chopped chicken breast fritters? Start by gathering everything you need. Rinse the chicken breast fillets under running water and pat them dry with a paper towel to remove excess moisture. Instead of a regular onion, you could use a few stalks of green onion.
Step 2:

Cut the chicken fillet into very small dice. The finer you chop it, the more tender the fritters will be. Popping the chicken in the freezer for a few minutes makes it easier to cut.
Step 3:

Peel the onion, rinse it in cold water, and chop it very finely. Add the chopped onion to the chicken.
Step 4:

Grate the cheese straight into the bowl. Add the egg, kefir, and flour, then season with a little salt and spices to taste.
Step 5:

Rinse the parsley sprigs, chop them finely, and add them to the bowl. Mix everything together until well combined. The finished mixture shouldn't be runny or stiff — somewhere in between. For extra-fluffy fritters, you can stir in a pinch of baking soda.
Step 6:

Use a good wide skillet for frying. Heat it up well and add a little vegetable oil. Spoon on small mounds of the chicken mixture and fry over medium-low heat for 3–4 minutes per side.
Step 7:

The fritters will turn a beautiful golden color. They need to cook through in the center, so don't rush them over high heat.
Step 8:

The finished chicken fritters come out wonderfully juicy. Round them out with any side dish or fresh vegetables — they're delicious both hot and cold. Enjoy!

Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and know which oils to skip altogether, read more here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
To keep onions from stinging your eyes, rinse both the onion and your knife in cold water first. And your cutting board won't hold onto that oniony smell if you rub it with a slice of lemon before chopping.