Ingredients:

  • 1 lb (500 g) Minced Chicken (lean ground chicken)
  • 1/4 cup (40 g) finely grated Yellow Onion
  • 1 large Egg
  • 1/2 cup (50 g) Panko Breadcrumbs
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tsp Dijon Mustard
  • 3/4 tsp Salt
  • 1/2 tsp freshly ground Black Pepper
  • 2 tbsp Olive Oil or Neutral Oil (for frying)
  • 2 tbsp (30 g) Unsalted Butter
  • 2 tbsp (30 g) All-Purpose Flour
  • 1 cup (240 ml) warm Chicken Stock (low sodium)
  • 1/2 cup (120 ml) Crème Fraîche or full-fat Sour Cream
  • 1/4 cup packed (15 g) Fresh Dill, finely chopped
  • 1 tsp fresh Lemon Juice
  • Salt and White Pepper, to taste

Instructions:

  1. Prepare the Fritter Mixture: In a mixing bowl, gently combine the minced chicken, grated onion, egg, breadcrumbs, parsley, Dijon mustard, salt, and pepper. Use a light hand or spatula; mix until just combined.
  2. Shape the Patties: Divide the mixture into 12 equal portions. Roll each portion lightly and flatten slightly into discs, about 1-inch (2.5 cm) thick.
  3. Pan-Fry the Fritters: Heat the oil in a large non-stick pan over medium-high heat until shimmering. Place the patties into the hot pan (working in batches if necessary).
  4. Cook Thoroughly: Cook for 4 to 5 minutes per side, until deeply golden brown and cooked through (Internal temperature should reach 165°F / 74°C). Remove the cooked fritters to a plate lined with kitchen roll and keep them warm.
  5. Start the Roux: Wipe the pan clean (or use a fresh pan). Melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until a smooth paste (roux) forms.
  6. Add Stock: Gradually whisk in the warm chicken stock, a little at a time, ensuring the sauce remains smooth and free of lumps. Bring to a gentle simmer and cook until thickened (about 2-3 minutes).
  7. Finish the Sauce: Reduce the heat to low. Stir in the crème fraîche/sour cream, fresh dill, and lemon juice. Season generously with salt and white pepper. Do not boil the sauce once the cream is added.
  8. Combine and Serve: Gently return the cooked chicken fritters to the sauce. Simmer for 1-2 minutes to heat them through and coat them fully. Taste and adjust seasoning before serving immediately, perhaps over mashed potatoes.