Chicken pancakes with tomato and mushrooms
3 servings
40 minutes
Chicken pancakes with tomato and mushrooms are a cozy and hearty dish that combines tender chicken meat, the rich flavor of tomato paste, and the aroma of mushrooms. This dish resembles traditional European potato pancakes but features a unique combination of ingredients that makes it especially appetizing. The pancakes are juicy thanks to the filling hidden between layers of dough, while the golden crust gives them a pleasant texture. They are perfect for a family dinner or festive table and pair well with fresh herbs and sour cream. They can be served as a standalone dish or complemented with a vegetable garnish. This recipe is a find for those looking for a new way to prepare chicken fillet, making it more interesting and tasty!
1
Mix tomato paste, kefir, eggs, flour, finely chopped greens and garlic, salt, pepper, and baking soda. It can be mixed by hand, but it's important to sift the flour to avoid lumps.
- Tomato paste: 300 g
- Kefir: 150 ml
- Chicken egg: 2 pieces
- Wheat flour: 300 g
- Dill: 1 bunch
- Garlic: 2 cloves
- Slaked soda: pinch
- Salt: to taste
- Ground black pepper: to taste
2
Chop the mushrooms finely and fry for 15 minutes.
- Fresh champignons: 200 g
3
Add finely chopped fillet to the mushrooms, salt, spices to taste, and fry until cooked.
- Chicken fillet: 300 g
- Salt: to taste
- Ground black pepper: to taste
4
Place several spoonfuls of batter on a heated skillet (so they don't touch), add filling on top of each (the more the juicier the pancakes), and cover with a second layer of batter.
5
Fry on both sides until golden brown.