Cheese-Stuffed Chicken Patties with Carrots and Onions

1. 1 Ground chickenpack 500 g ≈ $3.84 160 g
2. 2 Mayonnaise 11 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Starch 7 g
5. 5 Salt 2 g
6. 6 Onions≈ $1.60 per kg 30 g
7. 7 Carrots≈ $1.50 per kg 30 g
8. 8 Hard cheesepack 200 g ≈ $2.70 25 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Sunflower oil 12 ml
11. 11 Sour cream 15%pack 300 g ≈ $1.60 35 g

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

Method

1. Season the chicken meat with salt, mix in 1 tablespoon mayonnaise, 1 egg, and 1 tablespoon cornstarch. Stir well, cover, and refrigerate for 30 minutes.

2. Finely chop the onion⁶ and sauté in 5 mL (1 tsp) oil for 3 minutes. Add grated carrot⁷ and cook for 4–5 minutes until tender.

3. Grate 100g cheese (cheddar or similar) and mix with the cooled onion⁶-carrot⁷ mixture. Stir in finely chopped fresh dill⁹.

4. Wet your hands, shape the chicken mixture into flat discs, place a spoonful of filling in the center, pinch the edges together, and seal into patties.

5. Pan-fry the patties in the remaining oil for 4 minutes per side until golden brown.

6. Cover and simmer on low heat for 10 minutes until fully cooked (internal temp 80°C, juices run clear).

7. Serve with a dollop of sour¹¹ cream.