Chicken patties with zucchini, buckwheat, and Korean-style carrots

Name: Chicken patties with zucchini, buckwheat, and Korean-style carrots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 300 g chicken fillet; 100 g zucchini; 1 pcs egg; 50 g onion; to taste salt; to taste ground black pepper; 100 g buckwheat; 200 ml water; 150 g Korean-style carrots; 2 tbsp sunflower oil

A dish consisting of chicken patties with zucchini, buckwheat, and Korean-style carrots.

Total: 50 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 578
Protein: 39 g
Fat: 26 g
Carbs: 46 g

Ingredients

for 2 servings

chicken fillet300 g
zucchini100 g
egg1 pcs
onion50 g
saltto taste
ground black pepperto taste
buckwheat100 g
water200 ml
Korean-style carrots150 g
sunflower oil2 tbsp

Method

6 steps

For the patties: cut the chicken fillet into small cubes. Grate the zucchini on a fine grater and squeeze out excess liquid. Finely chop the onion.
Mix the chicken fillet, zucchini, onion, egg, salt, and pepper. Form small patties.
Heat 1 tbsp of sunflower oil in a pan. Fry the patties on both sides until golden brown.
Transfer the patties to a baking dish, add a little water, cover with a lid or foil, and bake in an oven preheated to 180°C for 20-25 minutes.
For the buckwheat: rinse the buckwheat. Bring water to a boil in a pot, add the buckwheat, salt, and 1 tbsp of sunflower oil. Cook over low heat covered until done (about 15-20 minutes).
Serve the patties with buckwheat and Korean-style carrots.