Oven-Baked Chicken Patties with Buckwheat
Tender chicken breast patties with milk-soaked bread, baked under foil, served with fluffy buckwheat and butter. Juicy, with no crust, and easy to cut into small pieces.
- Time
- 55 min
- Serving
- 249 kcal
- Ingredients
- ≈ $0.93
- Protein
- 21 g
Ingredients
- 1 Ground chicken breastpack 500 g ≈ $4.50 70 g
- 2 White breadpack 350 g ≈ $1.41 10 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 20 ml
- 4 Onions≈ $1.60 per kg 10 g
- 5 Buckwheat groatspack 800 g ≈ $5.00 30 g
- 6 Butterpack 180 g ≈ $1.57 4 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the buckwheat5, add 70 ml boiling water, cover and cook over low heat for 15–20 minutes, until the water is absorbed and the grains are soft. Add 2 g butter6 and stir.
Soak the crustless bread in the milk3 for 5 minutes and mash it to a pulp with a fork. Preheat the oven to 180 °C.
Grate the onion4 on a fine grater and mix with the ground1 chicken, bread, salt and 2 g softened butter6. Knead for 2 minutes until the mixture is uniform.
With wet hands, shape 2 patties of 45 g each, about 2 cm thick, and place them on a baking sheet lined with parchment paper.
Cover the baking sheet tightly with foil and bake for 22–25 minutes at 180 °C, until done: the patty is white2 inside, the juices run clear and there is no crust.
Let cool for 3–5 minutes. Cut the patties into small pieces and serve with the buckwheat5.
Tips
- Why it works
- Foil traps steam, so the cutlet bakes as if in a steamer. Chicken breast is lean, and without foil it would dry out and form a crust in 20 minutes.
- Substitutions
- Swap the breast for turkey mince of the same weight. Replace the bread soaked in milk with 15 g of boiled rice, and the cutlets will be slightly denser.
- Common mistakes
- The cutlets turn dry and rubbery if you keep them in the oven longer than 25 minutes. The juice at the cut should be clear and the flesh white and moist.
- Storing and reheating
- Keep in the fridge for up to 2 days, and reheat covered with a spoonful of water for 3–4 minutes. The cutlets can be frozen for 1 month and reheated in the oven under foil.
- Serve with
- Serve at lunch with buckwheat and grated carrot, and cut the cutlet into small pieces.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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