Chicken Patties with Buckwheat

Chicken Patties with Buckwheat

Ready in: 1 hour
Yield: 10 chicken patties // 4 servings buckwheat

For the chicken patties:
21.2 oz (600 g) skinless, boneless chicken filets
1 onion
1 egg
2.1 oz (60 g) sunflowerseed flour
3.4 fl. oz (100 ml) milk
1 pinch of salt
1 pinch of freshly ground pepper
1 tablespoon butter
1 sprig fresh rosemary
sunflower oil (for frying)
Optional: fresh parsley

1. Rinse the chicken breast filets under cold water. Then, thoroughly pat dry with kitchen paper. Cut the chicken filets into smaller pieces. Wash the rosemary sprig, then pat dry with kitchen paper. Strip the rosemary leaves from the sprig. Finely chop the onion and rosemary leaves.

2. Heat the butter in a non-stick frying pan until sizzling. Add the onion and cook over low heat until soft, about 6-8 minutes, stirring occasionally. Season lightly with salt and freshly ground pepper.

3. Sift 1 tablespoon of the almond flour into a bowl. Stir in the milk. Let the mixture stand for 1 minute. Put the chicken pieces through a meat grinder. Transfer into a large bowl. Add the egg, flour mixture, onions and 1 pinch of salt and pepper. Toss to blend evenly.

4. Rub your hands with water to keep the mixture from sticking. Shape the chicken mixture into round patties. Coat the patties lightly with the remaining flour all over, shaking off any excess.

5. Heat 3-4 tablespoons of sunflower oil in a non-stick frying pan over a medium heat. Cook the patties, partly covered, for about 4-6 minutes on each side or until golden brown. Season with salt and pepper. Lower the heat, if the patties get too brown too quickly.

Per chicken patty:

Energy: 135 kcal / 566 kJ
Fat: 6,9 g
Carbohydrates: 1,4 g
of which sugars: 1,2 g
Protein: 16,6 g
Fibre: 0,8 g

For the buckwheat:
(Rule of thumb for cooking buckwheat: 1 cup of buckwheat, 2 1/2 cups of water.)

Yield: 4 servings:
7 1/2 oz (225 g) buckwheat
21 fl. oz (620 ml) water
1/2 teaspoon salt
1 tablespoon butter

1. Thoroughly wash and drain the buckwheat. Remove any black grains, if necessary.

2. In a deep, heavy pan, bring 21 fl. oz (620 ml) of water to a boil. Add the buckwheat and 1/2 teaspoon of salt. Cook until the buckwheat has absorbed all of the water. (While cooking, use a spoon to remove any foam, that rises to the top.) Reduce the heat to a low. Cover, then let the buckwheat steam for 7-10 minutes. Turn off the heat and let allow the buckwheat to stand for an additional 10 minutes. Add 1 tablespoon of butter and stir to mix evenly.

3. Serve the chicken patties with the buckwheat. Sprinkle over with chopped parsley or dill to taste.

Per serving:

Energy: 258 kcal / 1080 kJ
Fat: 6,7 g
Carbohydrates: 41,2 g
of which sugars: 2,3 g
Protein: 8,2 g
Fibre: 0,5 g

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