Chicken breast, grated potato, carrot, and fragrant garlic come together in juicy patties with a golden crust. A fresh lemon dressing and butter-fried pasta turn them into a light yet filling lunch or dinner.
This recipe is easy to make with commonly available ingredients. Before adding the potato, squeeze out excess juice so the mixture holds together well, and fry the patties over low heat. You can adjust the amount of lemon juice in the dressing to your taste.
What You’ll Need
For the chicken patties:
- 4 small chicken breasts,
- 3 eggs,
- 2 tablespoons sour cream,
- salt to taste,
- ground black pepper to taste,
- 1 potato,
- 1 carrot,
- 1 bunch of parsley or to taste,
- 3 cloves garlic,
- 2 tablespoons corn starch,
- olive oil for frying.
For the lemon dressing:
- 3 tablespoons sour cream,
- 1 tablespoon Dijon mustard,
- lemon juice to taste.
For the pasta side:
- 150 g pasta,
- 120 ml warm water,
- salt to taste,
- butter for frying.
The original recipe does not specify the exact amount of olive oil, butter, salt, or lemon juice, so feel free to adjust them to your frying method and taste.
Step-by-Step Preparation:
1. Cutting the chicken: Clean the chicken breasts, cut them into small pieces, and place them in a large bowl. Smaller pieces combine better with the other ingredients and make the patties easier to shape.
2. Preparing the vegetables: Grate the potato and carrot. Squeeze out the excess juice from the grated potato so the final mixture is not too runny. Finely chop the parsley and press the garlic.
3. Mixing the mixture: Crack the eggs into the meat and add 2 tablespoons of sour cream. Season with salt and pepper, then mix in the prepared potato, carrot, parsley, garlic, and corn starch. Mix everything thoroughly to create a cohesive mixture.
4. Shaping the patties: Heat olive oil in a pan. Using a spoon or spatula, scoop small portions of the chicken mixture, place them in the pan, and shape them into small patties.
5. Frying: Fry the patties over low heat for 4 minutes on each side, until golden and crispy. Transfer the finished patties to a plate and let them rest for a moment.
6. Preparing the dressing: In a small bowl, mix 3 tablespoons of sour cream with Dijon mustard. Add fresh lemon juice to taste and mix until the dressing is smooth and creamy.
7. Frying the pasta: Heat butter in a pan, add the pasta, and lightly fry. Then pour in 120 ml of warm water, season with salt, and cover with a lid.
8. Finishing the side: Let the pasta cook over low heat until golden. The finished side should be crispy yet tender.
9. Serving: Serve the chicken patties with the fried pasta and lemon dressing. You can serve the dressing on the side or drizzle it lightly over the finished portion.
Why Squeeze the Juice from Grated Potato
Excess liquid would unnecessarily thin the chicken mixture and the patties could fall apart during shaping and frying. Squeezing the potato helps maintain a cohesive consistency and a delicate texture.
How to Work with Lemon Dressing
Add the lemon juice gradually, as the original recipe does not specify the exact amount. Stir the dressing as you go and adjust to taste so it remains creamy but pleasantly fresh.
Final Tip
Fry the patties over low heat so they develop a golden crust and the chicken cooks through evenly. Serve the finished portions without waiting too long, so both the patties and the buttery pasta keep their pleasant texture.
