Chicken patties with cream sauce and potatoes
Juicy chicken mince patties with boiled potatoes, a creamy pan sauce and green peas – an everyday dinner the whole family likes. The same mixture also makes good chicken meatballs.
- 40 minTime
- 36 minHands-on
- 4Portions
- ≈ 26 krper portion
- 640kcal per portion
Ingredients for 4 portions
- 3 ½ tbspBreadcrumbs
- 3 ½ tbspMilk
- 1Yellow onion, finely grated
- 500 gMinced chicken
- 1Egg
- to tasteSalt
- to tasteBlack pepper
- 2 tbspButter, for frying
- 2 ½ dlCooking cream
- ≈ 1 dlWater
- ½ cubeChicken stock
- 1 tspSoy sauce
- 2 tspCornflour
On the side
- 1 kgPotato
- 300 gGreen peas, frozen
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Stir the breadcrumbs and milk together in a bowl and leave to swell for a few minutes. Mix in the grated onion, chicken mince, egg, salt and pepper until evenly combined.
- With wet hands, shape the mixture into 8 flat patties.
- Fry the patties in the butter in a large frying pan over a medium heat for 4–5 minutes per side, until golden and cooked through. Lift them out and keep warm.
- Pour the cream and water into the frying pan, crumble in the stock cube and add the soy sauce. Bring to the boil, scraping up the browned bits from the pan.
- Thicken the sauce with the cornflour stirred into a little cold water and let it boil for 2 minutes. Season with salt and pepper.
- Cook the peas in lightly salted water for 2–3 minutes and drain.
- Drain the potatoes and serve the patties with the potatoes, cream sauce and peas.
The cost is estimated from Swedish grocery prices.
