Chicken fillet pancakes are a universal appetizer. It is equally good for family dinners and holidays. At the same time, they do not leave a feeling of heaviness in the stomach even with a large feast. And they are easy to change, coming up with new variations. How to cook, what to serve with - read a selection of the best recipes for meat pancakes.
Classic chicken fillet pancakes in a frying pan
Chicken pancakes are prepared in a frying pan in 30 minutes, and the result is delicious. Children who love nuggets and other fast food are the first to eat the dish, without leaving a crumb. If you want to cook more, increase the amount of ingredients.
Chicken pancakes differ from cutlets in the way the meat is processed: it is never turned in a meat grinder, but chopped into 3 mm cubes.
What we need:
2 strips of breast (approximately 500 g);
2 eggs,
bulb;
garlic;
lime juice or weak vinegar - 1 tsp;
3 tbsp. l. whole grain flour;
sunflower oil – 70 ml;
seasonings
Chop the breast into 0.5 cm cubes, add salt and pepper, and beat in the eggs. Then sprinkle the minced meat with flour and mix until smooth. Grate a clove of garlic and chop the onion. Stir the minced meat and let it sit for a couple of minutes while the oil heats up. Place the minced meat in hot oil, giving it a round shape. Fry until crusty.
The appetizer is served with boiled potatoes, mashed potatoes, herbs and chopped fresh vegetables. We eat them by dipping them in any sauce, and be sure to eat the pancakes with fresh whole grain bread.
Cooking simply and tasty with mayonnaise
Chicken fillet pancakes with mayonnaise are good because they can be stored for quite a long time. Some people even prepare minced meat for them in advance. It’s enough to make minced meat in the evening, and in the morning or lunchtime fry a portion of pancakes “hot from the heat”: mayonnaise acts as a preservative, and at the same time manages to marinate the chicken pieces, giving them a special juiciness.
Minced meat can be stored in the refrigerator for a maximum of 24 hours from the moment of preparation.
We will need:
500 g fillet;
egg;
onion;
garlic;
50 g mayonnaise;
a little flour;
oil for frying – 70 ml;
salt and spices.
Chop the meat into cubes, add in the onion (so it will fry faster), break the egg, add salt, season with spices and mayonnaise. The minced meat should sit a little while the oil heats up: the mayonnaise will have time to lightly marinate the meat fibers and make them soft. Place the pancakes in a frying pan and fry on both sides. Serve with boiled potatoes, pasta, tomato sauce. Try boiling rice, seasoning with a piece of butter, and putting pancakes on top - delicious!
Bake in the oven with starch
Often, instead of flour, starch is put into pancake dough - it perfectly holds the meat pieces together and they do not fall apart during the cooking process. In this case, eggs are not needed in the recipe: the consistency is excellent without them. Sometimes semolina is added instead of starch: it must be given time to swell.
Try seasoning the minced meat with curry spice - it is surprisingly appropriate in this dish.
Let's prepare:
500 g boneless breast;
onion;
egg;
garlic;
mayonnaise – 50 ml;
a pinch of starch;
curry on the tip of a knife;
salt.
Cut the meat into small pieces, add mayonnaise, sprinkle with starch. Add some salt. Add a little garlic and onions. Mix the minced meat well and let it brew for 3-5 minutes. Place the minced meat in the form of rounds on a baking sheet covered with baking paper. Place in the oven and bake at 220 degrees. Cooking time 15 minutes.
You can’t overcook the pancakes so they don’t come out dry. This recipe can be called dietary - baked dishes contain fewer calories, pancakes are healthy. Serve with herbs, vegetables, any sauce.
Minced chicken fillet pancakes with cheese
Grated cheese in minced meat adds creaminess to the dish: the cheese melts and becomes pleasant, viscous, and very appetizing. Pancakes are especially good when served warm. Make them for dinner or reheat them before serving to keep the cheese warm.
The finer the meat is cut, the faster they will be ready; large pieces may remain raw inside.
We need:
450 g chicken meat;
garlic with onions;
60 g cheese;
seasonings;
starch;
a little oil.
Method of preparation: chop the meat into pieces, add starch, garlic, onion, salt, pepper. Grate hard cheese into the mixture on a coarse grater, mix everything thoroughly. All that remains is to place the minced meat on a hot frying pan and fry on both sides. The snack can be laid out on a napkin and allowed to absorb excess fat.
We eat it with sour cream, herbs, vegetables or homemade pickles! Those watching their waistline can replace 45% fat cheese with a lighter one. Let's say, take "Oltermani" with reduced fat content. Some people also add cottage cheese instead of cheese. It's also very tasty!
How to cook with kefir
Pancakes with kefir turn out more tender and fluffy: any cook will tell you this. When combined with chicken, kefir gives the meat a special tenderness - pancakes made from chopped chicken fillet simply melt in your mouth. Do not pour too much fermented milk drink: the dough will become liquid and it will be more difficult to fry it.
You will need:
450 g fillet;
100 ml kefir;
onion;
garlic;
flour or semolina (2 tbsp);
egg;
seasonings oil for frying.
Instructions:
1. Chop the meat, pour kefir into the minced meat, break the egg, season and add salt to taste.
2. Let the meat marinate for 30 to 60 minutes. Then we grate the onion and garlic there on a fine grater. Stir in semolina or flour.
3. Place the pancakes in a frying pan and fry.
Serve the dish with country-style potato wedges, herb sauce, sour cream, and a drop of mayonnaise or yogurt. A delicious, satisfying and unusual lunch is ready in a hurry!
Diet recipe
Anyone on a diet should eat enough protein - any healthy nutrition specialist will tell you this. Chicken pancakes can easily be turned into a dietary dish by grating a large piece of zucchini or young zucchini into it. The result is a low-calorie, balanced option that goes especially well with a salad of arugula, tomatoes, and cucumbers.
The heating should not be too strong so that the pancakes do not burn; It is better to maintain an average level.
What we need:
500 chicken (fillet);
70 ml natural yogurt;
milky ripe zucchini;
garlic;
a pinch of flour;
one egg;
salt;
seasonings and oil.
Cut the fillet into cubes, grate the zucchini, add flour, and break the egg. Season and salt. Don't forget to add the onion and garlic. Quickly throw the pancakes into a hot saucepan: don’t wait long, otherwise the zucchini will give juice and it will be difficult to fry.
Let us note right away: men call such zucchini too light and eat dozens of them. Do you want to feed your significant other? Fry a lot - you won't go wrong!
Chicken fillet pancakes with mushrooms
Chicken, mushrooms and cheese are the perfect combination for those who like to eat a hearty meal for lunch. And it’s also very tasty and original: not everyone guesses the composition of the dish, demanding to give out the company secret and additives.
The cheese in this recipe will be the glue, so look for a quality variety that melts, giving the meat its characteristic creaminess; Cheeses with fat substitutes are not suitable.
Ingredients:
Any mushrooms – 100 g;
fillet – 400 g;
Russian (or Gouda) cheese – 80 g;
egg;
vegetable oil;
salt;
spices.
Saute the mushrooms in a frying pan. If you add them raw, housewives face two problems: the mushrooms will give juice and the minced meat will “float,” and they also run the risk of remaining raw inside. And so they will fry, leaving their aroma. Chop the chicken into small pieces with a sharp knife, add grated cheese, mushrooms, and egg. Season with spices. Place on a hot frying pan, giving it a slightly flat shape. Fry well on both sides.
It is better to serve the pancakes warm, with white sauce, boiled new potatoes, sprinkled with dill. Don't forget to put a piece of butter on top of the potatoes.
With sour cream
Pancakes with cream or sour cream are delicate in taste and light - ideal for a great romantic dinner. There is no garlic in this version: we deliberately removed the spice so that it does not give unnecessary piquancy (and a specific taste).
In order for the pancakes to be perfectly fried and not remain raw inside, you cannot place them tightly together: otherwise they will begin to stew, and we need to “seal” the meat juices inside.
Let's prepare:
2 strips of boneless chicken;
egg;
a pinch of potato starch;
4 tbsp. l. starch;
onion;
oregano;
sour cream;
salt,
pepper;
sunflower oil.
Chop the chicken, sprinkle it with starch, season with sour cream. Break the egg, add salt and pepper. Season with spices. Heat the saucepan and heat the oil. Using a spoon, form the pancakes (slightly leveling them over the hot frying pan) and fry evenly.
Pancakes are delicious with young vegetables and herbs. For drinks, we recommend serving a glass of martini with ice or semi-dry champagne. The result will be an unforgettable, delicious dinner.
Chicken pancakes are a rewarding recipe for experimentation. Some housewives grind potatoes into minced meat, others - zucchini or pumpkin. And each recipe is unique.
Chicken pancakes - very tasty, nutritious and simple! An indispensable dish on any table: with mushrooms, vegetables, spices.
- Chicken or turkey fillet - 2 pieces
- Onion - 1 large
- Garlic - 3 cloves
- Egg - 2 pieces
- Mayonnaise - 2 tablespoons
- Potato starch - 2 tablespoons
- Pepper
- Curry powder
- Vegetable oil for frying
Wash the chicken fillet, dry it, cut into small pieces.
Also cut the onion into cubes. Mix meat with onion, chopped garlic, eggs, spices, and add a little salt in a bowl.
Add starch, you can replace it with regular flour. Now add mayonnaise.
Knead the thick mixture with a spoon and put the bowl in the cold for a couple of hours so that the meat is well marinated. Pour enough oil into the pan and spoon out the meat mixture. If necessary, immediately level it and give it a neat shape.
Fry chicken fillet pancakes on both sides until golden brown over medium heat.
Serve hot with any side dish or vegetables.
Recipe 2, step by step: chicken fillet pancakes with cheese
- Chicken fillet 300 g
- Hard cheese 50 g
- Chicken egg 2 pcs
- Green onion 20 g
- Premium wheat flour 1 tbsp
- Corn starch 1 tbsp
- Salt to taste
- Ground black pepper to taste
Finely chop the chicken fillet.
Add eggs.
Add grated cheese.
Add flour and starch.
Add green onions, salt and pepper.
Mix well.
Fry the pancakes for 2-3 minutes on each side.
Recipe 3: Chicken pancakes with mayonnaise and starch
- chicken fillet – about 700 grams,
- onions - 1-2 bulbs,
- fresh eggs – 3 pcs.,
- low-fat mayonnaise - 2 tablespoons,
- potato starch - 2-3 tablespoons,
- finely chopped dill - 1 tablespoon,
- ground black pepper and salt - to taste,
- vegetable oil - for frying pancakes.
Rinse the chicken fillet in cold water, dry lightly with a paper towel and cut into small cubes. If there is a small layer of fat or spitting on the meat, cut it off with a sharp knife in advance.
Peel the onion and chop into small cubes.
Place the chopped fillet and onion in a deep bowl and stir.
Add a little mayonnaise to the combined ingredients, mix everything carefully again and cover with a lid, leave for at least 2 hours, and marinate for a maximum overnight.
Add raw eggs, potato starch, herbs and spices to taste to the marinated chicken fillet.
Mix the resulting mass until smooth, and at the same time put a frying pan on the fire with a small amount of vegetable oil.
Once the oil is hot, use a spoon to place small pancakes in it. Over medium heat, fry them until golden brown on one side, then turn them over and cook with the lid closed.
Transfer the finished chicken fillet pancakes to a small container, cover with a kitchen towel and leave in a warm place for about 20 minutes - this will make them even more tender.
Recipe 4: Chicken breast pancakes with cheese
- 5oo g chicken breast fillet
- 100 g hard cheese or 1 processed cheese
- 2 eggs
- 2 tbsp. l. with a heap of flour or starch
- 1-2 tbsp. l. mayonnaise
- 1 small onion (50 g)
- 2 cloves garlic
- salt pepper
- vegetable oil for frying
Wash the chicken fillet, dry it with a paper towel and cut into small pieces, as small as possible. You can, of course, put it through a meat grinder, but these will be completely different pancakes.
Add cheese, grated on a coarse grater, 2 eggs, flour or starch (or 1 tablespoon in half), mayonnaise, onion, grated on a fine grater or finely chopped, garlic, salt, pepper. Any cheese is suitable, it gives chicken the pancakes are somehow soft.
Of course, if you take cheese with a pronounced pungent taste, the taste of the pancakes will be better, but processed cheese like “Druzhba” will also work. You don’t have to grate it, you can just cut it into small cubes.
Mix the ingredients thoroughly and get this minced dough for chicken pancakes with cheese.
Heat the frying pan, pour in vegetable oil, spoon in the minced meat, forming oval pancakes.
Over medium heat, fry the pancakes on both sides until golden brown. After turning them over to the other side, cover the frying pan with a lid so that the pancakes are guaranteed not to remain raw inside.
Place the finished pancakes on a paper towel to absorb excess oil.
Chicken pancakes with cheese can be served with any side dish, for example, rice from the oven or a salad of fresh vegetables, but they also go well as an independent dish.
Recipe 5: Chicken breast pancakes with zucchini
These chicken pancakes are much easier to prepare than classic cutlets. For greater juiciness, add grated zucchini to the pancakes. It turns out not only very quickly, but also delicious.
- zucchini - 1 piece
- onion - 1 piece
- ground allspice - 1 pinch
- salt - 0.5 tsp.
- chicken breast, fillet – 600 g
- wheat flour - 4 tbsp.
- sour cream - 2 tbsp.
- chicken eggs - 2 pcs
Recipe 6: Chicken pancakes with rice and vegetables
- 500 gr. chicken fillet
- 2 tbsp. spoons of mayonnaise
- pepper
- curry seasoning
- 2 tbsp. spoons of flour
- 2 eggs
- garnish: rice, cucumber
Rinse the chicken fillet under running water, place on a paper towel and dry. Cut into small cubes, approximately 1-1.5 cm each.
Place the chopped fillet in a deep plate. Salt, pepper, season with curry seasoning, add mayonnaise, chicken eggs, flour. If desired, you can add onions at this stage. To do this, you need to cut a small onion into small cubes and scald it with boiling water. Drain and add to remaining ingredients.
Mix all ingredients thoroughly. Place in the refrigerator for half an hour to marinate the fillet a little.
Pour vegetable oil into the frying pan, spoon the pancakes onto the hot frying pan.
Fry on both sides until golden brown.
Meat dishes always go well with vegetables, so I suggest making a well of cucumbers for decoration, which can be filled with a side dish, in my case it’s rice.
To do this, you need to take one medium cucumber, cut it into 5 equal slices, then cut each slice into strips and lay out in the form of a well.
Recipe 7: Chicken breast pancakes with kefir
- Chicken breast – 400 g
- Chicken egg - 1 pc.
- Onions - 0.5 pcs.
- Hard cheese (grated) - 2 tbsp.
- Flour - 2-3 tbsp.
- Kefir - 4-5 tbsp.
- Parsley - a couple of sprigs
- Sea salt - to taste
- Pepper, h.m. - taste
- Vegetable oil - 2 tbsp.
Rinse the fillet under running water and dry with a paper towel.
Cut the chicken fillet and onion into small cubes.
Add grated hard cheese and chopped herbs.
Add kefir, flour and egg, salt and pepper.
Mix everything until smooth, the “dough” should not be liquid, but not too thick either. If you want the pancakes to be more fluffy, as I said above, add 1 tsp. baking powder or 0.5 tsp. soda
Place 1 tbsp on a heated frying pan. (possibly with a heap) of dough and in a small amount of vegetable oil, bake the pancakes for 4 minutes on each side. To prevent them from burning, turn on low heat. Turn them several times during cooking.
Ready-made chicken breast pancakes can be served with mashed potatoes, pasta, buckwheat or rice - equally delicious.
Recipe 8: Chicken pancakes with mushrooms (with photo)
- Chicken breasts (fillets) – 400-500 g,
- egg – 1 pc.,
- mayonnaise – 2-3 tbsp.,
- fresh mushrooms – 200 g,
- starch – 1 tbsp,
- onion – 1 pc.,
- hard cheese – 50-70 g,
- salt,
- ground black pepper,
- vegetable oil for frying.
We start preparing our chicken pancakes by preparing the chicken fillet. Wash it, dry it, cut it into small cubes with a side of about 0.5-0.7 cm.
I advise you not to be lazy, and cut the chicken fillet, and not put it through a meat grinder. Believe me, the taste of chopped pancakes is completely different from those crushed in a meat grinder.
Now let's take care of the mushrooms. If you use wild mushrooms that you collected yourself, first boil them for half an hour in salted water with spices, then strain them from the brine. If there are champignons, we use them raw.
So, chop the mushrooms into small pieces. Finely chop the onion. Fry the onion in a frying pan heated with vegetable oil, stirring constantly. Then add the mushrooms to the onion and continue to fry them until soft (champignons) or until the liquid evaporates (boiled wild mushrooms). Add the mushrooms fried with onions to the chopped chicken fillet, and beat in the egg.
Add mayonnaise, grated cheese, starch, salt and pepper and mix well.
Add a little more oil to the frying pan where the mushrooms and onions were fried, spoon our chicken pancakes into it and fry them on one side and the other until golden brown.
Recipe 9: chicken pancakes with vegetables (with photos step by step)
- Chicken fillet 0.5 pcs.
- Carrots 0.5 pcs.
- Zucchini 2 slices
- Green onion 1-2 pcs.
- Garlic 1-2 pcs.
- Starch 1-2 tablespoons
- Chicken egg 1 pc.
- Hard cheese 50 gr.
- Salt to taste
- Black pepper to taste
Chop the chicken breast very finely and pound it with a rolling pin. Prepare the remaining products.
Grate the zucchini and carrots (no need to squeeze out the liquid from the zucchini).
Chop green onions and young garlic with green leaves. Beat in the egg.
Pour in starch and grate cheese.
Add salt and pepper, stir. Place in the refrigerator for 30 minutes.
Heat olive oil in a frying pan and spoon onto the pancakes.
Fry on both sides over medium heat until golden brown, then covered over low heat for 15 minutes.
Recipe 10: chicken pancakes with garlic and sour cream
- 600 g chicken or turkey thigh fillet, skin-on
- 1 egg
- 2 yolks
- 200 g sour cream 25% fat
- 2–3 cloves of garlic
- 3–4 sprigs of parsley
- zest of half a lemon
- 1.5 tbsp. l. corn starch
- vegetable or ghee
- salt, freshly ground black pepper
Grind the poultry fillet through a meat grinder. Finely chop the garlic and parsley, mix with the zest and add to the minced meat. Sprinkle with salt, pepper and starch. Knead.
Beat sour cream with egg and yolks, add to minced meat, mix thoroughly. In a large frying pan, heat the vegetable oil or butter in a layer of about 3 mm. Lightly salt the butter.
Place small pancakes with a spoon and fry over medium heat until golden brown on both sides. Place finished pancakes on paper towels. Serve hot.
Description
Chicken fillet pancakes They are prepared very quickly and easily at home. The step-by-step recipe with photos, which you can find below, will clearly and clearly tell you how you can make meat pancakes from chopped chicken fillet with your own hands. If desired, you can also add grated zucchini to the pancake dough. You can add a little flour or potato starch to the chicken fillet to hold the ingredients together. You can safely treat this delicacy not only to your loved ones, but also to invited guests. This cooking idea falls into the “quickie” category.
Thanks to mayonnaise, the chicken fillet treat turns out very juicy and tasty. Lush ready-made pancakes turn out a little “disheveled” and not as round in shape as those prepared without chopped chicken fillet. However, the not entirely aesthetic and proportional appearance is compensated by the excellent taste that this hearty dish has. In our variation, we will only use ground pepper as a spice.. You can always add various spices to your taste. Finely chopped dill or parsley goes very well with chicken.
We can consider this dish to be both pancakes and cutlets at the same time. In addition, the positive aspect of such a preparation made from dough and chicken meat marinated in mayonnaise is that the mash itself can be stored on the refrigerator shelf for more than one day. If you need to prepare fresh and hot pancakes for breakfast, then you can make the preparation the night before, and vice versa. Many housewives will certainly appreciate this nuance and may want to use this cooking idea. You can delight your family every morning with this hot and tasty breakfast, which is also very healthy (unlike fast food). Having prepared juicy chicken fillet pancakes at least once, you will surely love this delicacy and want to add this dish to your recipe box.
Ingredients
-
(3 pcs.) -
(4 tbsp.) -
(5 tbsp.) -
(taste) -
(taste) -
(4 tbsp.) -
(600 g)
Cooking steps
To prepare original chicken fillet pancakes, you need to purchase a piece of fresh chicken fillet, and then rinse the meat under running water. Next, you need to blot the fillet with a disposable paper towel to remove excess moisture, and then cut out the films and cartilage. You also need to prepare all the other products on the list and keep them on hand. The flour must be sifted.
Then the chopped meat must be transferred to a deep container.
After this, chicken eggs, flour (starch), salt and a set of spices should be added to the meat preparation. Next, add the required amount of mayonnaise to the dough.
Then all components must be thoroughly mixed with a fork. The consistency of the base should not be very thick, so that it does not stick, but only slowly spreads over the frying pan. In this case, the finished pancakes will not turn out very fluffy. If desired, you can add a little garlic to the dough, passed through a press.
After this, you need to put a frying container on the fire, heat it and pour in vegetable oil. Next, you need to spoon our pancakes into the frying pan, and then fry them on both sides over low heat until golden. When frying pancakes on the other side, the container must be covered with a lid..
The finished pancakes can be placed on a plate and served hot, complemented with any type of side dish. Chicken pancakes go well with vegetable salad, rice porridge or mashed potatoes. In addition, the dish can be served with sour cream or sauce, such as tartar.
Delicious and simple chicken fillet pancakes cooked in a frying pan are ready.
Bon appetit!
If you love experimenting in the kitchen, be sure to try making chicken breast pancakes with starch, although some might want to call them cutlets. The amount of meat here is 9/10 of the total amount of products, so there will undoubtedly be a grain of truth in this belief. In any case, it turns out incredibly tasty.
Some may want to replace mayonnaise with kefir, but this should not be done - the consistency of the pancake mixture will turn out completely different, liquid, and the result may disappoint you.
Prepare all the necessary ingredients for making chicken pancakes with starch.
Armed with a well-sharpened knife, first cut off any excess and then cut the chicken fillet into very small pieces. After cutting, you can “walk” further and further, making chaotic movements with the knife blade.
Be sure to crack a fresh chicken egg into a bowl with chopped minced meat and add starch.
Now add salt and spices - you can take a ready-made set for chicken, meat, and kebab. Or you can add those spices that are available - ground black and allspice peppers, ground coriander, paprika.
Absolutely any mayonnaise is suitable - you can take high, medium or low fat content. The product can be store-bought or homemade - it doesn't matter. Place the required amount in a bowl.
Mix everything thoroughly. The chopped minced meat will be quite liquid, close in consistency to pancake batter, so you will have to use a tablespoon.
Heat a frying pan and pour some vegetable oil onto it. Use a spoon to spoon out a little chopped minced meat, and use the same spoon to give the pancakes a more or less neat shape. Fry over low heat for 3-4 minutes.
Turn the browned pancakes over to the other side and add more oil if necessary. Fry for another 3-4 minutes.
Delicious, soft and tender chicken breast pancakes with starch can be served immediately, with vegetables, herbs, sauce and side dish.
Bon appetit!
Chicken pancakes are an excellent alternative to cutlets. They resemble tender chicken cutlets. Pancakes can be made not only from chicken meat, but also from liver and hearts. The recipe for this dish does not require any unusual ingredients. All components are available.
The chicken breast pancakes are irresistible. They turn out tender and soft. Even an inexperienced cook can prepare delicious pancakes. There is nothing complicated here. For cooking you will only need dietary products.
Ingredients
- 500 grams of chicken breast;
- 2 eggs;
- 3 tbsp. l. starch;
- 4 tbsp. l. mayonnaise;
- vegetable oil;
- salt;
- pepper.
Cooking
Chicken pancakes with cheese
Cheese gives the dish a special delicate taste. Due to the fact that it melts, chicken fillet pancakes become juicier. The recipe is very simple and quick. Therefore, if housewives do not have enough time to prepare something, they can use this method. The finished pancakes with cheese fly away at incredible speed.
Ingredients
- 500 grams of chicken fillet;
- 55 grams of hard cheese;
- 2 eggs;
- 2 tbsp. l. flour;
- bulb;
- 2 cloves of garlic.
Cooking
Pancakes with chicken and mushrooms
Many people like mushrooms. They go well with dietary meat. This dish, which includes mushrooms, turns out juicy and aromatic. A very good recipe for a quick and easy meal. The pancakes turn out incredibly tasty.
Ingredients
- 500 grams of chicken fillet;
- 3 tbsp. l. mayonnaise;
- egg;
- 1 tbsp. l. starch;
- 210 grams of mushrooms;
- bulb;
- 110 grams of cheese;
- salt;
- pepper.
Cooking
Pancakes in a slow cooker
Pancakes can be cooked not only in a frying pan, but also in a slow cooker. Now a large number of housewives have switched to using this kitchen appliance. You can cook any food there. The recipe is very simple and absolutely everyone will like it.
Ingredients
- 310 grams of fillet;
- egg;
- 1 tbsp. l. starch;
- 1 tbsp. l. mayonnaise;
- vegetable oil;
- salt;
- pepper.
Cooking
It doesn't matter where your diet pancakes will be prepared. The most important thing is that they will turn out tender and juicy. This is a great way to cook because you can quickly and easily prepare an unusual dish. Delicious, rosy and healthy pancakes will please the whole family.
