Cheesy Chicken Pancakes

1. 1 Ground chickenpack 500 g ≈ $3.84 125 g
2. 2 Hard cheesepack 200 g ≈ $2.70 25 g
3. 3 Sour cream 15%pack 300 g ≈ $1.60 4 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Starch 4 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 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. Whisk together the egg, sour³ cream, and cornstarch until smooth.

2. Grated hard² cheese on a fine grater, finely chop the dill⁶, and press the garlic⁷.

3. Combine the egg mixture, cheese, dill⁶, and garlic⁷.

4. Add to the ground¹ chicken, season with salt and pepper, and mix well.

5. Heat a skillet with oil over medium heat. Spoon the mixture into pancake shapes and fry in batches.

6. Cook covered for 7 minutes per side until golden and fully done—no pink inside.