Chicken meat, onion, eggs, potato starch, and fragrant spices come together in these gypsy-style chicken patties, forming juicy cutlets with a golden crust. We skip the classic breading and prepare a hearty lunch for 4 servings.
All the ingredients just need to be mixed thoroughly, and the resulting mixture is spooned directly onto the pan. Serve with gently mashed new potatoes, butter, fresh chives, and crunchy vegetables. You can use either chicken breast or juicier thigh fillets, according to your preference.
What We Need
For the chicken patties:
- 400 g chicken breast or thigh fillets, cut into thin strips,
- 4 eggs,
- 3–4 medium onions, sliced into thin half-moons,
- 4 tablespoons potato starch,
- 1 teaspoon salt,
- 1 teaspoon ground pepper,
- 1 teaspoon ground paprika,
- 0.5 teaspoon curry powder,
- 1 tablespoon soy sauce,
- vegetable oil for frying.
For the potato side and serving:
- new potatoes, an appropriate amount, cleaned,
- butter for mashing with the potatoes,
- fresh chives, finely chopped,
- fresh vegetables for serving.
The original recipe does not specify the exact amount of potatoes, butter, chives, vegetables, or oil, so adjust them for 4 servings and to your taste.
Step-by-Step Preparation:
1. Preparing the meat and onions: Cut the chicken breast or thigh fillets into thin strips. Peel the onions and slice them into thin half-moons so they can be easily mixed into the batter and each patty contains both meat and onion.
2. Mixing the chicken batter: In a large bowl, combine the chicken strips, onions, eggs, and potato starch. Add salt, ground pepper, paprika, curry powder, and soy sauce. Mix everything thoroughly until the ingredients are evenly combined into a cohesive mixture.
3. Cooking the new potatoes: Place the cleaned new potatoes in salted water and cook until tender. You can prepare them at the same time as the meat mixture so everything is hot when serving.
4. Finishing the potato side: Drain the cooked potatoes and add a knob of butter. Gently mash the potatoes, but there’s no need to make them completely smooth. Finally, stir in the finely chopped fresh chives.
5. Shaping the patties in the pan: Heat vegetable oil in a non-stick pan. Use a spoon to scoop out portions of the prepared mixture, making sure each one contains both chicken and onion. Gently spread them in the pan into small patties.
6. Frying: Fry the chicken patties on both sides until golden brown. Turn them carefully so they stay together. The finished patties should have a golden surface, and the chicken inside must be thoroughly cooked.
7. Serving: Serve the gypsy chicken patties hot with new potatoes mashed with butter and chives. Add fresh, crunchy vegetables to each portion as desired.
How to Achieve a Cohesive Mixture Without Breading
Eggs and potato starch bind the chicken strips with the onion and spices, so there’s no need to bread the meat separately. Mix the batter very thoroughly before frying, and when scooping with a spoon, make sure each portion contains all the components.
Gently spread the patties in the pan. If they’re too thick, they won’t cook evenly; however, the original recipe does not specify the exact thickness. Flip them only when the bottom is golden and the mixture holds together.
Chicken Breast or Thigh Fillets
For a more delicate result, use chicken breast. If you prefer a juicier option, choose boneless chicken thighs. In both cases, cut the meat into thin strips that mix well with the eggs, onion, and potato starch.
Final Tip
Slice the onion into thin half-moons so it softens during frying and gives the patties a pleasantly sweet flavor and juiciness. Serve the finished patties without delay, together with warm buttery potatoes and fresh vegetables.
