Chicken & Veggie Fritters with Mushrooms

1. 1 Ground chickenpack 500 g ≈ $3.84 100 g
2. 2 Zucchini≈ $3.00 per kg 40 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Bell peppers≈ $6.00 per kg 35 g
6. 6 Button mushrooms≈ $7.50 per kg 30 g
7. 7 Wheat flour 15 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

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

Method

1. Finely dice the onion⁴ and bell⁵ pepper, chop the mushrooms into small cubes, and grate the zucchini², then squeeze out the excess liquid.

2. Mix the vegetables and mushrooms with the ground¹ chicken, then stir in an egg, flour, salt, and pepper until well combined.

3. Heat a skillet with oil over medium heat.

4. Spoon the mixture into the skillet, shaping small fritters about 1.5 cm thick.

5. Cook covered on low heat for 5–6 minutes per side until golden brown and the meat is no longer pink inside.

6. Transfer the fritters to paper towels and serve hot.