Zucchini pancakes with chicken meat
There are several advantages to making zucchini pancakes. You can be satisfied with food quickly and for a long time. Zucchini pancakes contain a protein product (chicken). The zucchini itself won't make you fat. Digesting these vegetables takes more calories than a person gets from food.
You can eat chicken and squash pancakes often; I offer a proven recipe.
Ingredients:
- 1 kg peeled zucchini;
- 3 chicken eggs;
- 120 grams of wheat flour;
- 300 g chicken breast;
- 200 grams of onions;
- 3 cloves of garlic;
- 100 grams of vegetable oil for frying;
- salt, pepper to taste.
To make pancakes, first cut the breast into fillets. Then chop the chicken with a knife or pass through a meat grinder. The chicken pieces should be small in size so that they have time to bake during the short cooking time.
It is better to take young fruits, they have less waste. Grate the zucchini, use a food processor or a regular knife. A fair amount of juice will come out, especially when you salt the squash mixture. Squeeze and drain excess liquid.
Chop the garlic. Cut the onion into cubes. If desired, the onion can be pre-fried in a frying pan with vegetable oil, or placed directly raw in the dough.
Combine chicken pieces, grated zucchini, onion, garlic, eggs, flour, salt and pepper in a deep bowl.
Knead a thin dough.
Heat a frying pan over the fire. Pour in some vegetable oil.
Fry the zucchini and chicken fritters on each side for about five minutes. If you grill in a frying pan, characteristic stripes will appear on the pancakes. A very interesting effect.
It is ideal to serve zucchini pancakes hot with fresh sour cream and dill.
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Zucchini pancakes with cheese
Chicken and zucchini pancakes with cheese and garlic
Chicken meat and zucchini have a neutral taste.
Adding grated cheese and garlic to zucchini pancakes beneficially changes the taste of the dish.
Required:
— 700 g chicken breast; - young zucchini; - 2 eggs; - 70 grams of spicy hard; - 4 sprigs of fresh dill: - 2 cloves of garlic; - vegetable oil; - salt, ground black pepper.
Pancakes are prepared without flour. Prepare your food.
Pass the chicken breast fillet through a meat grinder.
Wash the zucchini and grate it together with the peel on a coarse grater. Leave for a few minutes, then squeeze out the juice thoroughly.
Grate the cheese on a coarse grater.
In a bowl, combine minced chicken, grated zucchini, shredded cheese and eggs. Add salt to taste and sprinkle with ground black pepper.
Chop finely chopped dill and garlic through a press. Mix well.
Heat vegetable oil in a frying pan. Drop the dough with a tablespoon. Fry the pancakes over medium heat in a regular or grill pan. On each side until golden brown. You can fry with the lid on to ensure that the minced chicken is cooked through. You can use already cooked chicken.
Place the finished pancakes on paper napkins to remove excess oil.
Serve the pancakes hot with tomato or sour cream sauce and fresh herbs.
Zucchini pancakes with chicken in the oven
We cook pancakes according to this recipe in the oven without adding oil. Zucchini pancakes with chicken are very juicy, tasty, and low in calories.
Required:
— 150 g each of zucchini and chicken fillet; - egg; - 30 grams of flour; - 0.5 teaspoons each of salt and ground black pepper; - 1 teaspoon each of dry garlic and herbs.
You can replace flour with bran, and chicken fillet with ready-made minced meat.
Cut the raw chicken fillet into medium pieces or chop in a blender. Some housewives cook from boiled chicken.
Cut the zucchini into small slices and add to the minced meat. Crumble until smooth.
Add flour, dry garlic, salt, ground black pepper, dry herbs, egg. Stir until smooth.
Line a baking tray with baking paper and spoon out the dough using a tablespoon. Form pancakes. Bake zucchini pancakes with chicken in the oven at 180 degrees for 40 minutes.
Serve pancakes with vegetable salad, sauce, or any side dish.
Zucchini pancakes with chicken and cheese
Pancakes are ideal as a snack or light breakfast dish. Nutritious, satisfying, light, tender - all these definitions apply to zucchini pancakes with chicken.
Will need:
- 250 g zucchini; — 200 g chicken breast; - 2 eggs; - ground pepper, salt; - 2 cloves of garlic; - vegetable oil; - 60 grams of flour; - 50 grams of cheese.
Take a young zucchini; you won’t have to pick out the seeds and peel the skin. Rinse, cut off the tails, grate.
Cut the chicken breast into small cubes. Those who wish can grind it in a meat grinder. But it’s faster to make the breast into pieces, because the amount of chopped product is small. There is no need to wash the meat grinder afterwards.
Peel the garlic and pass through a press. It would be good to sift the flour.
Combine all ingredients in a bowl, add eggs and cheese, salt and pepper.
Heat a frying pan with vegetable oil. Spoon into zucchini fritters. Using a spoon, trim the edges to a rounded shape. The thickness of the pancakes is approximately 1 cm.
Reduce the burner power and cover the pan with a lid. Fry for about 3 minutes. Then turn over and cook for another 4 minutes.
Serve with sour cream, yogurt and sour cream sauce. The latter is easy to prepare. Mix 100 grams of yogurt and sour cream, 1 tablespoon each of chopped green onions, dill and lemon juice. Add two drops of Tabasco hot sauce and salt.
The recipe for pancakes with cabbage and cheese is no less interesting.
Recipe Chicken pancakes with zucchini and cheese. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of Chicken Pancakes with Zucchini and Cheese.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 120.1 kcal | 1684 kcal | 7.1% | 5.9% | 1402 g |
| Squirrels | 12.7 g | 76 g | 16.7% | 13.9% | 598 g |
| Fats | 6.8 g | 56 g | 12.1% | 10.1% | 824 g |
| Carbohydrates | 1.8 g | 219 g | 0.8% | 0.7% | 12167 g |
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 1.2% | 6667 g |
| Water | 77.1 g | 2273 g | 3.4% | 2.8% | 2948 g |
| Ash | 1.188 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 36.1 mcg | 900 mcg | 4% | 3.3% | 2493 g |
| Retinol | 0.031 mg | ~ | |||
| beta carotene | 0.035 mg | 5 mg | 0.7% | 0.6% | 14286 g |
| Lutein + Zeaxanthin | 0.063 mcg | ~ | |||
| Vitamin B1, thiamine | 0.077 mg | 1.5 mg | 5.1% | 4.2% | 1948 |
| Vitamin B2, riboflavin | 0.195 mg | 1.8 mg | 10.8% | 9% | 923 g |
| Vitamin B4, choline | 52.7 mg | 500 mg | 10.5% | 8.7% | 949 g |
| Vitamin B5, pantothenic | 0.758 mg | 5 mg | 15.2% | 12.7% | 660 g |
| Vitamin B6, pyridoxine | 0.336 mg | 2 mg | 16.8% | 14% | 595 g |
| Vitamin B9, folates | 5.969 mcg | 400 mcg | 1.5% | 1.2% | 6701 g |
| Vitamin B12, cobalamin | 0.412 mcg | 3 mcg | 13.7% | 11.4% | 728 g |
| Vitamin C, ascorbic acid | 5.2 mg | 90 mg | 5.8% | 4.8% | 1731 |
| Vitamin D, calciferol | 0.199 mcg | 10 mcg | 2% | 1.7% | 5025 g |
| Vitamin D3, cholecalciferol | 0.027 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.245 mg | 15 mg | 1.6% | 1.3% | 6122 g |
| gamma tocopherol | 0.093 mg | ~ | |||
| delta tocopherol | 0.016 mg | ~ | |||
| Vitamin H, biotin | 1.703 mcg | 50 mcg | 3.4% | 2.8% | 2936 g |
| Vitamin K, phylloquinone | 0.6 mcg | 120 mcg | 0.5% | 0.4% | 20000 g |
| Vitamin RR, NE | 3.5719 mg | 20 mg | 17.9% | 14.9% | 560 g |
| Niacin | 0.205 mg | ~ | |||
| Betaine | 4.211 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 378.69 mg | 2500 mg | 15.1% | 12.6% | 660 g |
| Calcium, Ca | 78.59 mg | 1000 mg | 7.9% | 6.6% | 1272 g |
| Magnesium, Mg | 18.01 mg | 400 mg | 4.5% | 3.7% | 2221 g |
| Sodium, Na | 131.75 mg | 1300 mg | 10.1% | 8.4% | 987 g |
| Sera, S | 13.75 mg | 1000 mg | 1.4% | 1.2% | 7273 g |
| Phosphorus, P | 155 mg | 800 mg | 19.4% | 16.2% | 516 g |
| Chlorine, Cl | 12.19 mg | 2300 mg | 0.5% | 0.4% | 18868 |
| Microelements | |||||
| Iron, Fe | 0.826 mg | 18 mg | 4.6% | 3.8% | 2179 g |
| Yod, I | 1.56 mcg | 150 mcg | 1% | 0.8% | 9615 g |
| Cobalt, Co | 0.781 mcg | 10 mcg | 7.8% | 6.5% | 1280 g |
| Manganese, Mn | 0.0236 mg | 2 mg | 1.2% | 1% | 8475 g |
| Copper, Cu | 45.52 mcg | 1000 mcg | 4.6% | 3.8% | 2197 g |
| Molybdenum, Mo | 0.469 mcg | 70 mcg | 0.7% | 0.6% | 14925 g |
| Selenium, Se | 9.341 mcg | 55 mcg | 17% | 14.2% | 589 g |
| Fluorine, F | 4.3 mcg | 4000 mcg | 0.1% | 0.1% | 93023 g |
| Chromium, Cr | 0.31 mcg | 50 mcg | 0.6% | 0.5% | 16129 g |
| Zinc, Zn | 1.0491 mg | 12 mg | 8.7% | 7.2% | 1144 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.6 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.753 g | ~ | |||
| Valin | 0.647 g | ~ | |||
| Histidine* | 0.392 g | ~ | |||
| Isoleucine | 0.586 g | ~ | |||
| Leucine | 1.019 g | ~ | |||
| Lysine | 1.077 g | ~ | |||
| Methionine | 0.329 g | ~ | |||
| Methionine + Cysteine | 0.056 g | ~ | |||
| Threonine | 0.518 g | ~ | |||
| Tryptophan | 0.123 g | ~ | |||
| Phenylalanine | 0.53 g | ~ | |||
| Phenylalanine+Tyrosine | 0.088 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.655 g | ~ | |||
| Aspartic acid | 1.104 g | ~ | |||
| Hydroxyproline | 0.051 g | ~ | |||
| Glycine | 0.526 g | ~ | |||
| Glutamic acid | 2.018 g | ~ | |||
| Proline | 0.62 g | ~ | |||
| Serin | 0.586 g | ~ | |||
| Tyrosine | 0.477 g | ~ | |||
| Cysteine | 0.139 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 95.28 mg | max 300 mg | |||
| Fatty acid | |||||
| Trans fats | 0.036 g | max 1.9 g | |||
| monounsaturated trans fats | 0.023 g | ~ | |||
| polyunsaturated trans fats | 0.012 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.4 g | max 18.7 g | |||
| 4:0 Oil | 0.071 g | ~ | |||
| 6:0 Kapronovaya | 0.027 g | ~ | |||
| 8:0 Caprylic | 0.014 g | ~ | |||
| 10:0 Kaprinovaya | 0.035 g | ~ | |||
| 12:0 Lauric | 0.048 g | ~ | |||
| 14:0 Miristinovaya | 0.185 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 1.521 g | ~ | |||
| 17:0 Margarine | 0.006 g | ~ | |||
| 18:0 Stearic | 0.444 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 2.774 g | min 16.8 g | 16.5% | 13.7% | |
| 14:1 Myristoleic | 0.009 g | ~ | |||
| 16:1 Palmitoleic | 0.345 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.343 g | ~ | |||
| 18:1 cis | 1.636 g | ~ | |||
| 18:1 trans | 0.023 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.017 g | ~ | |||
| Polyunsaturated fatty acids | 0.955 g | from 11.2 to 20.6 g | 8.5% | 7.1% | |
| 18:2 Linolevaya | 0.826 g | ~ | |||
| 18:2 Omega-6, cis, cis | 0.713 g | ~ | |||
| 18:2 trance, trance | 0.012 g | ~ | |||
| 18:3 Linolenic | 0.06 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.031 g | ~ | |||
| 18:3 Omega-6, gamma-linolenic | 0.008 g | ~ | |||
| 20:2 Eicosadiene, Omega-6, cis, cis | 0.006 g | ~ | |||
| 20:4 Arachidonic | 0.048 g | ~ | |||
| 20:5 Eicosapentaenoic acid (EPA), Omega-3 | 0.004 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 9.2% | |
| 22:5 Docosapentaenoic acid (DPA), Omega-3 | 0.004 g | ~ | |||
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.013 g | ~ | |||
| Omega-6 fatty acids | 0.9 g | from 4.7 to 16.8 g | 19.1% | 15.9% |
The energy value of Chicken pancakes with zucchini and cheese is 120.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
