Chopped Chicken Patties with Cucumber-Tomato Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 160 g
2. 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
3. 3 Wheat flour 15 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 20 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Cucumbers≈ $3.67 per kg 100 g
7. 7 Tomatoes≈ $4.67 per kg 100 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken¹ breast, pat dry, and cut into 0.5 cm cubes. Mix with egg, sour⁴ cream, flour, half the dill⁵, salt, and pepper. Let sit for 15 minutes.

2. Heat a skillet over medium heat and lightly grease with oil. Shape the mixture into 6 cm diameter, 1 cm thick patties using damp hands or a spoon.

3. Pan-fry the patties for 3–4 minutes per side until golden brown and fully cooked through (no pink inside, juices clear). Cover and rest for 1 minute.

4. While the patties cook, slice cucumbers⁶ into 0.5 cm thick rounds and tomatoes⁷ into wedges.

5. Season the vegetables with salt, add the remaining finely chopped dill⁵, and toss.

6. Serve the patties on a plate with the salad alongside.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.