“Whimsy” Chicken Patties with Apple and Prunes
Ground chicken dries out on its own, and everything in this recipe works to put moisture back: white bread soaked in milk, apple and prunes softened in a pan, mushrooms cooked in butter with onion.
Wring the bread out, but not bone-dry. A little milk should stay in the crumb, because it steams inside the patty as it bakes and keeps the mix loose. Give the diced apple and chopped prunes only two to three minutes over heat: that’s enough for some of their juice to end up in the skillet rather than in the meat, which is what stops the patties cracking open on the tray.
The prunes do more than sweeten. They contribute a dark, faintly smoky acidity that reads against the mild chicken, and if yours are the smoke-dried sort, use six instead of eight or they dominate.
Semolina — coarse durum wheat meal, sold in US stores as farina or Cream of Wheat — coats more finely than breadcrumbs and bakes to a thin sandy shell rather than a heavy crust. Grease the sheet, or it sticks. Two hundred grams of chicken (about 7 oz) makes four or five small patties, and they cook fast, so check the centre earlier than feels necessary. Serve hot with mash or rice; cold the next day, the prunes come forward.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Finely chop the onion and saute it in butter together with the boiled mushrooms.
Soak the slices of white bread in milk.
Peel and dice the apple small, finely chop the prunes, and braise them with the apple for 2 to 3 minutes.
Mix all the components with the ground chicken, then add the raw egg and spices.
Form round patties, roll them in semolina, place them on a baking sheet, and bake in the oven until golden.
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