Chicken Patties

Chicken patties with horseradish and dill sauce are our family's comfort food. Loved since childhood, it's a timeless favorite. I prepare it year-round, and everyone enjoys it. The recipe is straightforward: traditional chicken patties paired with a classic béchamel sauce infused with horseradish and dill. The recipe itself is quite versatile and adaptable. You can customize it with your favorite seasonings and breadcrumbs for extra crunch. As for the sauce, adjusting the amount of horseradish and dill allows you to tailor the flavor to your liking. This flexibility makes the dish enjoyable for various palates and preferences. Here are some more ideas for a comforting dinner: Chicken Meatloaf Mock Stuffed Cabbage Chicken Marsala  

• Difficulty: Easy
• Category: Meat
• Cuisine: Eastern Europen

Ingredients

• 1 lb ground chicken
• 1 large egg
• 1/2 of Kaiser roll
• 2 tbsp plain bread crumbs (You can use your favorite kind.)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp dill (Finely chopped.)
• 1/4 cup all-purpose flour
• 1 tsp paprika (Optional.)
• 2 tbsp olive oil
• 2 cup water (For cooking the patties.)

Béchamel sauce

• 4 tbsp unsalted butter
• all-purpose flour (All the flour left from frying the patties.)
• 1/2 tsp salt
• 1 cup milk (Have more milk for later. The sauce might need to be diluted.)
• 2 tbsp horseradish
• 1 tbsp fresh dill (Chopped.)

Instructions

1. In a small bowl, soak half of a chopped Kaiser roll in milk until the bread softens completely. Squeeze out the excess milk and finely mash the bread with a fork.
2. Combine the following ingredients in a large bowl: Ground chicken, mashed Kaiser roll, breadcrumbs, onion powder, garlic powder, salt, egg, and dill. Gently mix these ingredients to create the chicken patty mixture.
3. In a separate bowl, mix all-purpose flour and paprika (If using).
4. In a large pot, add 2 cups (0.47 l) of water and bring it to a boil.
5. Heat a large frying pan with 2 tablespoons of olive oil over medium heat. Form the chicken mixture into 6 patties. Coat the patties uniformly with a blend of flour and paprika for an even, flavorful crust. This step ensures each patty is well-seasoned and has a nice spice coating. Fry them in the hot oil until crispy and golden on both sides.
6. Transfer the patties to the pot of boiling water. Reduce the heat, cover the pot, and let the patties simmer for approximately 15–20 minutes.
7. Make béchamel sauce. Melt butter in a saucepan on low heat. Mix in flour (leftover from coating the patties)to create a roux, and cook briefly. The roux is prepared once the foaming dissipates and the mixture achieves a peanut butter-like hue. This color change signifies that the flour is cooked and ready for the next step in making the béchamel sauce. Slowly add milk while whisking to prevent clumping. Simmer until the sauce becomes thick. Note that it's intentionally thicker now, as it will thin out later when combined with the patties. Stir in horseradish and dill, then remove from heat.
8. Combine the béchamel sauce with the patties in the pan, stirring until the sauce evenly coats them. If needed, thin the sauce with milk. Heat the mixture to a boil, then turn off the heat. Garnish with additional dill before serving.