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Main dishes
Chicken Pancakes with Zucchini and Carrots
Tender and juicy chicken pancakes loaded with fresh vegetables and herbs. Perfect for a quick, wholesome lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the chicken breast into small cubes, grate the zucchini and carrots on a box grater, and chop the dill. Make sure to squeeze out all the excess moisture from the zucchini.
2
In a bowl, combine the chicken, zucchini, egg, flour, seasonings, and dill. Mix everything together until well combined.
3
Heat sunflower oil in a skillet and fry the pancakes over medium heat until golden on both sides.
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