Rice pancakes with chicken fillet

Recipe photo: Chicken fillet rice pancakes Yummy rice fritters with chicken filet are a bit like fried meatballs, but even easier to make! These appetizer fritters turn out very tasty and tender, with a slightly crispy crust. If you boil meat and rice in advance - these pancakes can be made in just 20 minutes!  


Rice - 55-60 g (or 180 g boiled)

Chicken fillet - 240 g (or 120 g of boiled)

Eggs - 2 units

Flour - 45 gr

Green onions - 4-5 pcs.

Salt - to taste

Ground black pepper - to taste

Vegetable oil (for frying) - 3-4 tbsp (50-60 ml

Products needed.

Put the chicken fillets in a pot, pour a little hot water, add about 0.25 teaspoon of salt, put on the heat and bring to a boil.

Then we turn down the heat to minimum and cook the fillets for about 15-20 minutes.

We cool the boiled fillet right in the broth, so it does not become weathered and dry out.

Rice is washed, put in a pot or saucepan, pour about 200-250 ml of water, add salt, put on the heater and bring to a boil.

Then turn down the heat to minimum and cook rice for about 15-20 minutes, until soft and full absorption of liquid.

A little cool boiled rice.

Slightly cooled fillet cut into small cubes.

In a bowl combine chicken and rice.

Green onion is washed, dried, finely chopped with a knife and sent to the bowl.

Add eggs, salt (3-4 pinches) and ground pepper.

Then stir it up.

Add flour.

Then mix thoroughly.

Heat vegetable oil in frying pan. Pour 1-2 tbsp. spoonfuls of "batter" into frying pan, forming pancakes.

Fry the fritters for about 2-3 minutes on each side, until brown.

These hearty rice fritters with chicken filet are ready.

Bon appetit