Potato pancakes with chicken
Full of flavor, delicious, crispy, and browned potato-poultry pancakes are a trivially simple recipe that is done in no time.
Preparation: 40 min
Medium
Preparation: 40 min
Medium
Ingredients:
- 2 g ground black pepper
- 100 g Onion, raw
- 12 g garlic
- 18 g salt
- 120 g chicken eggs, whole
- 90 g wheat flour, type 550
- 100 g Oil, rapeseed
- 500 g Potato, long stored
- 50 g parsley leaves
- 300 g Chicken, breast, without skin
Method of cooking:
- Place a bowl on the lid of the mixing bowl and weigh 300 grams of chicken fillet, cleaned and cut into 1 cm cubes, season with 1 teaspoon of salt and 1 teaspoon of pepper, mix and set aside. Add leaves plucked from 1 bunch of fresh parsley without stems to the clean and dry bowl. Chop for 5 seconds at a speed of 20 rotations. Transfer the contents using a spatula to the bowl with the previously weighed chicken.
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