Ingredients:

• 3-4 potatoes, peeled and grated
• 1-2 small shallots, finely chopped
• 1 cup (150 g) minced chicken or turkey
• 1 egg, lightly beaten
• 1 tablespoon of flour
• Salt and pepper, to taste
• Butter or oil for frying
• Sour cream, for serving
• Fresh dill, chopped (for garnish)

Steps on How to Do It:

1. Prepare the Potatoes:
   • Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to achieving a crispy texture when frying the pancakes.
2. Mix the Ingredients:
   • In a large mixing bowl, combine the grated potatoes, minced chicken (or turkey), finely chopped shallots, and egg. Season with salt and pepper to taste.
   • Add the tablespoon of flour to the mixture to help bind the ingredients together. Mix well until everything is evenly combined.
3. Form the Pancakes:
   • Using your hands, take small portions of the mixture (about 2-3 tablespoons) and form them into flat, round pancakes. Make sure the pancakes are not too thick, so they cook evenly.
4. Fry the Pancakes:
   • Heat butter or oil in a large skillet over medium heat. Once the butter is melted and the pan is hot, carefully place the pancakes into the skillet. Fry for 4-5 minutes on each side, or until golden brown and crispy on the outside, and fully cooked on the inside.
   • Fry the pancakes in batches to avoid overcrowding the skillet. Add more butter or oil as needed between batches.
5. Serve:
   • Serve the chicken potato pancakes hot, topped with a generous spoonful of sour cream and a sprinkle of freshly chopped dill for added flavor and color.

Nutrition Facts (Per Serving):

• Calories: 300 kcal
• Protein: 18 g
• Fat: 12 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Sodium: 400 mg
• Sugars: 2 g

Note: Nutritional values may vary based on specific ingredients and portions used.

Frequently Asked Questions (FAQs):

1. Can I use turkey instead of chicken?
   • Absolutely! This recipe works equally well with either minced chicken or turkey. You can choose based on your preference or what you have on hand.
2. How do I keep the pancakes from falling apart?
   • To prevent the pancakes from breaking, ensure that you’ve squeezed out excess moisture from the grated potatoes. Adding the flour and egg also helps bind the ingredients together. If necessary, you can add a little extra flour to improve consistency.
3. Can I make these pancakes gluten-free?
   • Yes! You can substitute the tablespoon of flour with a gluten-free alternative like rice flour, chickpea flour, or cornstarch. These will work just as well to bind the mixture.
4. What other toppings can I serve with the pancakes?
   • Besides sour cream and dill, these pancakes pair beautifully with applesauce, chive yogurt, or even a simple squeeze of lemon for a refreshing twist.

Tips on How to Make It:

• Drain the Potatoes Thoroughly: Squeezing out as much moisture as possible from the grated potatoes is key to achieving a crispy pancake. This step prevents the pancakes from becoming soggy while frying.
• Adjust the Thickness: If you prefer thicker pancakes, make sure to cook them on a lower heat for a longer time to ensure they’re cooked through. Thinner pancakes will cook faster and become crispier.
• Adding Herbs: You can experiment with herbs like parsley, chives, or even thyme to add extra flavor to the pancake mixture. The fresh dill used for garnish can also be mixed into the batter for a more herby flavor.
• Preventing Overcrowding: Fry the pancakes in batches without overcrowding the skillet, as this ensures that each pancake gets a crispy crust without steaming.

Storage Tips:

• In the Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to use a skillet or oven to restore the crispiness rather than a microwave.
• In the Freezer: You can freeze the cooked pancakes for up to 2 months. To freeze, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag. To reheat, bake the frozen pancakes in a 180°C (350°F) oven until heated through and crispy.
• Reheating Tips: When reheating refrigerated or frozen pancakes, you can either bake them in the oven or refry them in a hot skillet for a few minutes on each side until heated through and crispy.

Conclusion:

These Savory Chicken Potato Pancakes are a versatile, delicious, and satisfying meal that can be enjoyed any time of day. Whether you’re making them for breakfast, a quick lunch, or a light dinner, they’re sure to please with their crispy exterior and flavorful, tender center. The addition of minced chicken or turkey brings a lovely meaty texture, while the sour cream and fresh dill provide a refreshing balance.

Perfect for a family meal or entertaining guests, these pancakes are easy to make and even easier to devour. The recipe can be customized to your liking, whether you add extra herbs, change the type of meat, or serve with different toppings. Plus, they store well, making them a great option for meal prep or freezing for later enjoyment.

So next time you’re in the mood for something savory and comforting, give this recipe a try! Don’t forget to serve with a side of sour cream and a sprinkle of fresh dill for that perfect finish.

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