Chicken Mince Kyiv

Name: Chicken Mince Kyiv
Yield: 4 servings
Cuisine: British
Ingredients: 500 g Chicken Mince; *Note: Finely minced Chicken Breast could be too soft to handle. Please read the notes in the method section; 1 Onion *finely chopped; *Note: It’s a good idea to microwave the finely chopped Onion for 1 minutes to soften; 1/2 cup ‘Panko’ Breadcrumbs; 1/2 Egg *whisked; 1/2 teaspoon Salt; Ground Pepper to taste; Oil for frying; 2 cloves Garlic *grated OR minced; 60 g Butter *softened; 2 tablespoons chopped Parsley; 2-3 tablespoons Plain Flour *add more if needed; 1 Egg *whisked; 2/3 cup ‘Panko’ Breadcrumbs

Hiroko Liston @hirokoliston

Melbourne, Australia

The filling of my ‘Crumbed Chicken Patties’, that is inspired by Chicken Kyiv, is the mixture of Garlic, Parsley & Cheese. I started to use Cheese instead of Butter because Butter often leaks, and Cheese is easier to work with. But today, I used Butter. Just like Ukrainian Chicken Kyiv. Butter didn’t leak at all. When I cut the fried patty, melted Butter filling came out and it smelled REALLY GOOD!!!

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500 gChicken Mince
*Note: Finely minced Chicken Breast could be too soft to handle. Please read the notes in the method section
1Onion *finely chopped
*Note: It’s a good idea to microwave the finely chopped Onion for 1 minutes to soften
1/2 cup‘Panko’ Breadcrumbs
1/2Egg *whisked
1/2 teaspoonSalt
Ground Pepper to taste
Oil for frying
Garlic & Parsley Butter
2 clovesGarlic *grated OR minced
60 gButter *softened
2 tablespoonschopped Parsley
Coating
2-3 tablespoonsPlain Flour *add more if needed
1Egg *whisked
2/3 cup‘Panko’ Breadcrumbs

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Steps

1

To make Garlic & Parsley Butter, combine softened Butter, Garlic and Parsley in a small bowl. Wrap it with plastic food wrap, and cool in the fridge or freezer until firm. Divide the mixture into 4 portions, form into thin rounds or oblongs. *Note: Keep in the fridge until use.
2

Place Chicken Mince and finely chopped Onion in a large bowl, add Panko, Egg, Salt and Pepper, and mix well. *Note: If the mixture is too soft, add some extra Panko.
3

Divide into 4 portions. Take 1 portion of Chicken mixture. Halve the mixture, place 1 Garlic & Parsley Butter in centre, and cover with the other half, seal well, and shape it into a round or oblong. Flatten slightly.
*Note: If the mixture is very sticky, wetting your hands with water will help. Repeat with the remaining mixture and Garlic & Parsley Butter.
4

Coat with Flour, then dip in lightly whisked Eggs to coat, and finally coat with Panko Breadcrumbs.
*Note: If the mixture is too soft to handle, slightly freeze to firm up, so that coating would be easier.
5

Fry in the deep Oil at about 170℃ for 5-6 minutes or until golden. Today I served with French Fries.