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Albanian chicken cutlets

Albanian-Style Chicken Patties

Delicious, simple, and easy, with everyday ingredients! These Albanian-style chicken patties can be made from any part of the chicken. Instead of running the meat through a grinder, you dice it into small cubes and mix it with semolina and sour cream. If you haven't tried making patties this way yet, give it a go right now!

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

500

Eggs

Dill

Semolina

Vegetable oil

Sour cream

Ground pepper blend

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 18 g

Fats 28 % 9 g

Carbohydrates 16 % 5 g

174 kcal

GI: 20 / 80 / 0

Cooking method

Step 1:

How do you make Albanian-style chicken patties? Measure out your ingredients. Use any fat content of sour cream you like, and any refined vegetable oil. If the chicken fillet is frozen, thaw it ahead of time, trim off anything you don't want, then rinse and pat dry. Rinse the eggs and fresh dill and pat them dry with paper towels.
Step 2:

Cut the chicken fillet into small pieces.
Step 3:

Finely chop the washed and dried dill.
Step 4:

Add the raw eggs to the diced chicken.
Step 5:

Mix the chicken mixture well.
Step 6:

Add the sour cream, chopped dill, and spices to the meat. Stir until well combined. Feel free to use any spices you like.
Step 7:

Chill the chicken mixture in the refrigerator for 1 hour.
Step 8:

Heat the vegetable oil in a skillet. Spoon out the mixture, shaping it into patties, and fry them on both sides until golden brown. Serve the finished chicken patties with any side dish you like.

You can use turkey instead of chicken. Mushrooms and cheese are also great additions to these patties.
For guidance on how to thaw frozen chicken properly, see our article on defrosting foods the right way.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature, its smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered organic particles that scorch quickly. Refined oils hold up better to heat and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.