Carrot Chicken Pancakes

Overview

The freshness and sweetness of the carrots are mixed with the crispiness of the chicken. It is really crispy and tender on the inside. The carrots maintain their original sweetness. When you take a bite, the outside is crispy and fragrant with the crispy aroma of bread crumbs and egg liquid, and the aftertaste is long.

Tags

• staple food
• home cooking
• bread crumbs
• chicken
• egg
• carrot

Ingredients

Steps

1. 1 Dice carrots and set aside

2. 2 Cut the chicken into cubes and add salt, ginger, garlic, onion and other seasonings to taste.

3. 3 Put the chicken and carrots into the breaker and press the "click" button to blend into a paste.

4. 4 It will look like this after it's finished.

5. 5 Take a ball of chicken and carrot paste and press it into a round cake shape in the palm of your hand, dip it in egg liquid, wrap it in bread crumbs and place it on the chopping board to prepare oil.

6. 6 After the oil is 50% hot, add the cakes for frying. Fry two half-cooked cakes first and then dry them in oil. Then fry them again at high oil temperature for the second time until they are cooked.

7. 7 Place the bottom of the plate with absorbent paper, remove the carrot and chicken patties, and cut them in half for easier eating. The freshness and sweetness of the carrots are mixed with the crispiness of the chicken. It is really crispy and tender on the inside. The carrots maintain their original sweetness. When you take a bite, the outside is crispy and fragrant with the crispy aroma of bread crumbs and egg liquid, and the aftertaste is long.