When time is short and you need a delicious meal, this simple recipe for chicken breast and potato pancakes is the perfect solution. With just two main ingredients—chicken breast and potatoes—you can create a satisfying and flavorful dinner in no time. These savory pancakes are crispy on the outside and tender on the inside, making them a hit with the whole family.
Ingredients
- 2 potatoes
- 320 g (11.3 oz) chicken breast
- Vegetable oil (for cooking)
- Black pepper (to taste)
- Salt (to taste)
Preparation
1. Prepare the Chicken:
Dice the Chicken:
Begin by cutting the 320 g of chicken breast into small, bite-sized pieces. The smaller the pieces, the better they will mix with the potatoes and cook evenly. Place the diced chicken in a large mixing bowl.
2. Prepare the Potatoes:
Peel and Grate the Potatoes:
Peel the 2 potatoes and give them a quick rinse under cold water. Using a coarse grater, grate the potatoes directly into the bowl with the chicken. Grating the potatoes finely ensures that they mix well with the chicken and cook thoroughly.
3. Combine and Season:
Mix the Ingredients:
Add a pinch of salt and black pepper to the bowl. Mix the chicken and potatoes together until they are evenly combined and well-seasoned.
Form the Pancakes:
With your hands, take a small handful of the mixture and form it into a ball. Then, flatten the ball slightly with the palm of your hand to create a pancake shape. Repeat this process until all the mixture is used up.
4. Cook the Pancakes:
Heat the Oil:
Pour a small amount of vegetable oil into a large frying pan and heat it over medium heat. The oil should be hot enough to sizzle when the pancakes are added, but not so hot that it smokes.
Fry the Pancakes:
Carefully place the chicken and potato pancakes into the hot oil, being careful not to overcrowd the pan. Cook the pancakes for about 5 minutes per side or until they are golden brown and cooked through. The chicken should be fully cooked, and the potatoes should be crispy on the outside.
5. Serve the Pancakes:
Serve Immediately:
Once the pancakes are cooked, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve the chicken and potato pancakes hot, with a simple salad or your favorite dipping sauce on the side.
Tips for the Best Pancakes
- Grate the Potatoes Last: Grate the potatoes just before mixing with the chicken to prevent them from oxidizing and turning brown.
- Adjust the Seasoning: Feel free to add your favorite spices or herbs, such as garlic powder, paprika, or fresh parsley, to enhance the flavor.
- Don’t Overcrowd the Pan: Fry the pancakes in batches if necessary to ensure they cook evenly and become crispy.
Nutrition Information
- Servings: 2-3
- Calories per serving: Approx. 300 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 85mg
- Sodium: 450mg
- Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 28g
Conclusion
This quick and easy recipe for chicken and potato pancakes is perfect for busy weeknights or when you want a satisfying meal with minimal ingredients. The combination of tender chicken and crispy potatoes creates a deliciously savory dish that’s sure to become a family favorite. Serve these pancakes hot off the stove for a comforting and filling dinner that everyone will love!
