Chicken Fritters with Dill Sauce

1. 1 Chicken breast filletpack 800 g ≈ $7.23 135 g
2. 2 Onions≈ $1.60 per kg 30 g
3. 3 Dillpack 50 g ≈ $1.80 5 g
4. 4 Eggspack 10 pcs ≈ $1.93 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 ≈ $2.13 60 ml
9. 9 Pickled gherkinspack 370 g ≈ $3.00 50 g
10. 10 Sunflower oil 10 ml
11. 11 Wheat flour 20 g
12. 12 Salt 2 g

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

Method

1. Slice the onion² and sauté in a skillet with 2 tablespoons of water for 5 minutes until soft. Finely chop the dill³.

2. Cut the chicken¹ breast into small cubes and place in a blender. Add the onion², half the dill³, 1 egg, 1 teaspoon of mustard, 1 tablespoon of soy sauce, half a clove of minced garlic⁷, and 20 ml of kefir⁸.

3. Blend into a thick paste, then stir in ½ cup of flour and 1 gram of salt until combined.

4. For the sauce, mix the remaining kefir⁸, the rest of the minced garlic⁷, the remaining dill³, finely chopped pickled⁹ gherkins, and a pinch of salt.

5. Heat a lightly oiled skillet over medium heat. Spoon the mixture into small patties and fry for 4 minutes until golden brown.

6. Flip the fritters, add 2 tablespoons of water, cover, and steam for 5 minutes until fully cooked (no pink inside, juices run clear).

7. Serve hot, drizzled with the sauce.