Pozharsky chicken patties with almond crust
These tender protein-rich chicken patties, enriched with butter, get a browned almond crust instead of breading. Fry them covered, then finish them briefly in the oven.
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Inventory: Mixer
3 kg 333 gram
Servings: 4 (1 serving ≈ 250 gram)
Digestion time: 3 hour
Complete protein: ✔
Finely chop chicken (500 g). Melt butter (300 g), cool it, and mix 250 g into the meat with table salt (to taste) and black pepper (to taste). Chill the mixture in the freezer for 30 minutes.
Shape 4 oval patties. Beat egg (50 g), dip the patties in the wash, and coat them with almond flour (100 g).
Melt the remaining butter and add olive oil (50 g). Fry the patties covered for 7–8 minutes per side. Transfer them to a baking dish and bake at 180 degrees C for another 10–15 minutes until fully cooked.
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