Chicken Pancakes with Garlic-Kefir Sauce

1. 1 Chicken breast filletpack 800 g ≈ $7.36 135 g
2. 2 Onions≈ $1.60 per kg 30 g
3. 3 Dillpack 50 g ≈ $1.80 5 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Mustard 4 g
6. 6 Soy sauce 4 ml
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Kefirpack 900 ml ≈ $2.21 60 ml
9. 9 Pickled gherkinspack 370 g ≈ $3.00 50 g
10. 10 Sunflower oil 10 ml

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

Method

1. Sauté chopped onion² in a skillet with a splash of water until soft

2. Finely chop dill³, then mix with egg, Dijon mustard, soy sauce, and minced garlic⁷

3. Cut chicken¹ breast into small chunks, combine with the onion² and dill³ mixture, then add kefir⁸—blend until smooth

4. Shape the batter into small pancakes and cook in a dry skillet over medium heat

5. Add a splash of water, cover, and steam until set, then flip and crisp until golden

6. Mix sauce with kefir⁸, minced garlic⁷, salt, and finely chopped pickles⁹

7. Serve pancakes drizzled with the sauce