Potato-chicken fritters with pumpkin
A great way to disguise the pumpkin in a dish and make delicious chicken fritters only in a more interesting version. Chicken fritters with potatoes and pumpkin look very appetizing thanks to their color and thin golden crust, and inside they are soft and juicy. Pumpkin is not felt in the dish, it cleverly imitates carrots and gives the snack fritters a slight note of sweetness. Ingredients (for 3 servings)
Chicken stuffing - 250 g
Potatoes - 250 g
Pumpkin - 160 g
Onions - 50 gr
Egg - 1 egg
Flour - 2 tablespoons
Sunflower oil - 70 ml
Salt - to taste
Ground pepper - to tast
Prepare the necessary ingredients.
Peel the potatoes and grate them on a coarse grater. Squeeze the grated potatoes from the juice and transfer to a bowl.
Peel the pumpkin and the fibrous part with the seeds
And grate it. Add grated pumpkin to the potatoes.
Peel the onion and cut it into small cubes. Add onion to vegetables.
Now add minced chicken to the vegetables.
Then beat in the egg.
Stir in the flour, salt and black pepper.
Knead the stuffing well. The consistency of minced meat should be about the same as for ordinary cutlets, not too liquid.
Heat up the sunflower oil in a frying pan. Use a tablespoon to place the filling in the frying pan in the form of flat round or oval flat cakes.
Fry the fritters over medium-high heat for 3 to 4 minutes, until crispy,
Then flip the fritters to the other side, cover the pan and fry another 3-4 minutes over medium heat.
Finished fritters transfer to a paper towel or napkin to absorb excess oil.
Fry all the fritters in the same way.
I made 12 pancakes using the amount of ingredients listed in this recipe.
Potato-chicken pancakes with pumpkin are ready.
Serve these fritters best served warm with sauce.
Tasty, simple and original!
Bon appetit