Chicken Latkes – a delicious recipe with chicken breast fillets, baking potatoes, onion, egg whites, flour, fresh dill. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the chicken into thin strips, about 6mm/1/4 inch wide.
2
Peel and grate the potatoes and place them in a colander. Peel the onion, then grate it into the colander. Press down on the mixture with the back of a spoon or with the palm of your hand, then to remove more excess moisture (so that the latkes crisp well) sandwich the potato/onion mixture between 2 sheets of paper towelling and squeeze until completely dry.
3
Lightly beat the egg whites in a large mixing bowl, stir in the flour, dill and salt. Add the chicken and the potato/onion mixture and stir until well-combined.
4
Heat the oil in a large, heavy-based non-stick pan.
5
Add 4 heaped tablespoons of the chicken/potato mixture, spacing well apart. Gently flatten each one with the back of a spatula, and saute on each side, or until each side is cooked through and a golden brown. Remove the latkes from the pan, set aside and keep warm. Repeat the process with the remaining chicken/potato mixture to make 8 latkes.
6
Garnish with dill and serve with salad and a tzazikki sauce.
346
kcal
Calories
11
g
Fat
37
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 175 g chicken breast fillets, skinned, 700 g baking potatoes, 1 onion, 2 egg whites, and more.
Yes, Chicken Latkes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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