russian recipe

Russian chicken fritters or chicken patties, whipped up in no time and bound to make your children (or anyone else) happy.

Chicken Breast Patties - Russian Style

600 g/ 1.3 lbs/ chicken breasts

mayonnaise

eggs

cornstarch

garlic

fine sea salt

pepper

vegetable oil

Dice the chicken breast into fine cubes, about...

Dice the chicken breast into fine cubes, about ½ cm/ 0.2 inches. Place into a bowl, preferably one with a lid.

Add the mayonnaise, lightly beaten eggs, cornstarch, and...

Add the mayonnaise, lightly beaten eggs, cornstarch, and grated garlic cloves. Season generously with salt and pepper. You could add other spices or fresh herbs if you like. Mix well. Cover the bowl with the lid or with cling film. Place in the refrigerator, for about 4-6 hours.

Heat 2 tablespoons oil in a large skillet...

Heat 2 tablespoons oil in a large skillet or non-stick pan. Place one heaped tablespoon of chicken batter into the pan and give it a nice shape with the help of the tablespoon you are using. Repeat until the pan is full, but make sure there is enough place between the fritters.

Cook the chicken patties on medium heat for...

Cook the chicken patties on medium heat for a total time of about 5 minutes, turning once in between, or until cooked through and golden. To make sure that they are cooked through, cut one in the middle, the meat should be completely white.

Place the cooked fritters on kitchen paper, which...

Place the cooked fritters on kitchen paper, which will absorb the extra fat.

Repeat with the remaining batter, adding more oil...

Repeat with the remaining batter, adding more oil between the batches, when necessary.

Serve hot or cold as suggested above.

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Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

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Ukha (уха) is a delicious fish soup, prepared with leek, potatoes, bay leaf, dill, tarragon and parsley that is originally from Russia.

Ukha

lb fish scraps (heads, tails)

onion (, cut in half)

carrot (, cut in half)

peppercorns

bay leaves

salt

water

sturgeon (,

salmon (,

½ lb cod (,

carrot (, sliced)

leek (, diced)

potatoes (, diced)

parsnip ((or 1 small turnip), diced)

dill

parsley

tarragon

nutmeg (, freshly grated)

fennel seeds

Place the fish scraps in a saucepan, add the cold water over them, and season with salt and pepper.

Bring to a boil, skim and reduce the heat.

Add the onion and carrot, continue cooking over low to medium heat for 30 minutes, skimming occasionally if necessary.

Remove the onion, carrot and fish scraps, finely strain the broth.

Broth

In a pot, bring the broth to a boil again, add the sturgeon, cod, carrot, leek, and parsnip or turnip. Cook for 10 minutes over medium heat.

Remove the sturgeon and the cod and set aside, then add the potatoes to the broth and cook for 25 minutes.

Add the salmon and cook for 10 minutes.

Return the sturgeon and cod to the pot, add the nutmeg and fennel seeds, cover and cook for 10 minutes over low to medium heat.

Remove the pot from the heat, add the dill, tarragon, and parsley, cover and let stand for 10 minutes before serving.

Potato Pampushki - mashed potato cakes with a creamy cheese and herb filling. Leftover mashed potatoes and grated raw potatoes form the outside of the crisp and golden patties, making them both tender and crisp.

Potato Pampushki With Cheese Filling

potatoes

lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)

salt, pepper

farmer’s cheese

oz Mozzarella cheese, grated (you can use any cheese that you like)

parsley and chives, minced

heavy cream

oil,

Peel the raw potatoes and grate on a box grater. Squeeze out all the moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.

Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.

In another bowl, combine the rest of the ingredients, the farmer&#8217;s cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmer&#8217;s cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly.

Take about a 1/4 cup of potato mixture and form into a patty. Place about a tablespoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.

In a nonstick skillet, heat about 2 Tablespoons of oil and add the potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.

Drain the potato cakes on paper towels and serve warm.

Top 3 russian recipe recipes from across the web

The most viewed russian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Breast Patties - Russian St...

Ukha

Potato Pampushki With Cheese Fillin...

Top 3 russian recipe recipes from across the web

The most viewed russian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Breast Patties - Russian St...

Ukha

Potato Pampushki With Cheese Fillin...

The most viewed russian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine