Cheese-chicken-mushroom pancakes
Hello, fellow culinary experts!
Chicken-onions-mushrooms-cheese - a classic, it is a classic.
You can experiment as much as you like and look for new combinations of everything in the world (all the classics were also invented by someone for the first time), but when you need guarantees of unconditional success - “play” the classics, comrades Cooks Some products were conceived by nature as parts of one whole harmonious taste, and we are gradually discovering these ideal combinations. After I learned that the most classic pasta Carbonara is only about 60 years old, I am convinced that not all the classics have yet been discovered by people. And in order to discover it, it is necessary, oddly enough, to experiment. A vicious circle But even classical combinations are not a frozen form. You can experiment with them too. The same chicken-onions-mushrooms-cheese: they can be baked in a pyramid on top of each other, they can be made into a pie, a salad, etc. Can I have pancakes?
Chop 200-250 g of champignons or other mushrooms quite finely, but not thinly, so that after frying the mushroom pieces retain their juiciness.
Cut one small onion (I have a Crimean one) into small cubes.
Heat the vegetable oil in a frying pan, add the mushrooms and evaporate the excess liquid from them over high heat.
After this, reduce the heat a little and add the chopped onion. Fry everything together until the mushrooms are lightly golden. There is no need to fry it too much. It's better if they remain juicy. In addition, they will also be fried as part of the pancakes.
Place the fried mushrooms and onions on a plate and leave to cool. The larger the plate area, the faster it will cool.
Grate 120 g of any hard or semi-hard cheese on a fine or medium grater. The brighter the taste of the cheese, the brighter the pancakes will taste.
Place 100 g of chicken fillet in a blender and turn into minced meat. If the blender cannot cope with such a small amount of chicken and scatters it over the walls, then add one of the two eggs provided in the recipe to the blender and turn on the blender again.
Place the minced meat from the blender into a bowl, add the second egg.
Add 2 tablespoons of any unsweetened sour milk (kefir, fermented baked milk, sour cream).
Add 2 tablespoons of any starch. Starch can be replaced with flour. Mix.
Add grated cheese and cooled mushrooms and onions.
Salt, pepper and mix again.
Heat vegetable oil in a frying pan. Place napkins on a plate next to the frying pan to place the pancakes on them and remove excess oil.
Add one tablespoon of mixture and fry the pancakes on both sides. They will seem a little runny, but when you fry one side well, you will see that the pancakes turn over well and hold their shape. If they still don’t hold their shape and don’t turn over well, add another spoonful of starch or flour.
The proportions of chicken, cheese and mushrooms can be changed to suit your taste. If you add more chicken, you will end up with cutlets with cheese and mushrooms.
Bon appetit and don't be afraid to experiment!
Yours Svetlana and Denis
Recipe for pancakes with mushrooms. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “mushroom pancakes”.
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 | 69.5 kcal | 1684 kcal | 4.1% | 5.9% | 2423 g |
| Squirrels | 3.3 g | 76 g | 4.3% | 6.2% | 2303 g |
| Fats | 1.8 g | 56 g | 3.2% | 4.6% | 3111 g |
| Carbohydrates | 9.9 g | 219 g | 4.5% | 6.5% | 2212 g |
| Alimentary fiber | 2.2 g | 20 g | 11% | 15.8% | 909 g |
| Water | 81.7 g | 2273 g | 3.6% | 5.2% | 2782 g |
| Ash | 0.938 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 16 mcg | 900 mcg | 1.8% | 2.6% | 5625 g |
| Retinol | 0.013 mg | ~ | |||
| beta carotene | 0.017 mg | 5 mg | 0.3% | 0.4% | 29412 g |
| Vitamin B1, thiamine | 0.051 mg | 1.5 mg | 3.4% | 4.9% | 2941 g |
| Vitamin B2, riboflavin | 0.18 mg | 1.8 mg | 10% | 14.4% | 1000 g |
| Vitamin B4, choline | 15.64 mg | 500 mg | 3.1% | 4.5% | 3197 g |
| Vitamin B5, pantothenic | 0.674 mg | 5 mg | 13.5% | 19.4% | 742 g |
| Vitamin B6, pyridoxine | 0.029 mg | 2 mg | 1.5% | 2.2% | 6897 g |
| Vitamin B9, folates | 10.048 mcg | 400 mcg | 2.5% | 3.6% | 3981 g |
| Vitamin B12, cobalamin | 0.028 mcg | 3 mcg | 0.9% | 1.3% | 10714 g |
| Vitamin C, ascorbic acid | 20.97 mg | 90 mg | 23.3% | 33.5% | 429 g |
| Vitamin D, calciferol | 0.117 mcg | 10 mcg | 1.2% | 1.7% | 8547 g |
| Vitamin E, alpha tocopherol, TE | 0.409 mg | 15 mg | 2.7% | 3.9% | 3667 g |
| Vitamin H, biotin | 1.161 mcg | 50 mcg | 2.3% | 3.3% | 4307 g |
| Vitamin RR, NE | 2.4082 mg | 20 mg | 12% | 17.3% | 830 g |
| Niacin | 1.812 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 334.51 mg | 2500 mg | 13.4% | 19.3% | 747 g |
| Calcium, Ca | 38.68 mg | 1000 mg | 3.9% | 5.6% | 2585 g |
| Silicon, Si | 0.18 mg | 30 mg | 0.6% | 0.9% | 16667 g |
| Magnesium, Mg | 15.17 mg | 400 mg | 3.8% | 5.5% | 2637 g |
| Sodium, Na | 180.07 mg | 1300 mg | 13.9% | 20% | 722 g |
| Sera, S | 12.48 mg | 1000 mg | 1.2% | 1.7% | 8013 g |
| Phosphorus, P | 68.8 mg | 800 mg | 8.6% | 12.4% | 1163 g |
| Chlorine, Cl | 16.21 mg | 2300 mg | 0.7% | 1% | 14189 g |
| Microelements | |||||
| Bor, B | 1.7 mcg | ~ | |||
| Vanadium, V | 4.06 mcg | ~ | |||
| Iron, Fe | 0.609 mg | 18 mg | 3.4% | 4.9% | 2956 g |
| Yod, I | 6.2 mcg | 150 mcg | 4.1% | 5.9% | 2419 g |
| Cobalt, Co | 4.83 mcg | 10 mcg | 48.3% | 69.5% | 207 g |
| Manganese, Mn | 0.0272 mg | 2 mg | 1.4% | 2% | 7353 g |
| Copper, Cu | 8.91 mcg | 1000 mcg | 0.9% | 1.3% | 11223 g |
| Molybdenum, Mo | 1.727 mcg | 70 mcg | 2.5% | 3.6% | 4053 g |
| Nickel, Ni | 0.099 mcg | ~ | |||
| Rubidium, Rb | 7.3 mcg | ~ | |||
| Selenium, Se | 1.95 mcg | 55 mcg | 3.5% | 5% | 2821 g |
| Fluorine, F | 7.85 mcg | 4000 mcg | 0.2% | 0.3% | 50955 g |
| Chromium, Cr | 3.98 mcg | 50 mcg | 8% | 11.5% | 1256 g |
| Zinc, Zn | 0.1693 mg | 12 mg | 1.4% | 2% | 7088 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.503 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.4 g | max 100 g | |||
| Glucose (dextrose) | 0.0009 g | ~ | |||
| Maltose | 0.0023 g | ~ | |||
| Sucrose | 0.005 g | ~ | |||
| Fructose | 0.0009 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.0599 g | ~ | |||
| Valin | 0.062 g | ~ | |||
| Histidine* | 0.027 g | ~ | |||
| Isoleucine | 0.0512 g | ~ | |||
| Leucine | 0.0938 g | ~ | |||
| Lysine | 0.059 g | ~ | |||
| Methionine | 0.029 g | ~ | |||
| Methionine + Cysteine | 0.0539 g | ~ | |||
| Threonine | 0.0463 g | ~ | |||
| Tryptophan | 0.0151 g | ~ | |||
| Phenylalanine | 0.057 g | ~ | |||
| Phenylalanine+Tyrosine | 0.0937 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.0525 g | ~ | |||
| Aspartic acid | 0.0805 g | ~ | |||
| Glycine | 0.038 g | ~ | |||
| Glutamic acid | 0.2327 g | ~ | |||
| Proline | 0.0649 g | ~ | |||
| Serin | 0.0718 g | ~ | |||
| Tyrosine | 0.0367 g | ~ | |||
| Cysteine | 0.0244 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 30.2 mg | max 300 mg | |||
| beta sitosterol | 0.9019 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.4 g | max 18.7 g | |||
| 10:0 Kaprinovaya | 0.0003 g | ~ | |||
| 14:0 Miristinovaya | 0.0114 g | ~ | |||
| 15:0 Pentadecane | 0.0005 g | ~ | |||
| 16:0 Palmitinaya | 0.1311 g | ~ | |||
| 17:0 Margarine | 0.0016 g | ~ | |||
| 18:0 Stearic | 0.0493 g | ~ | |||
| 20:0 Arakhinovaya | 0.0016 g | ~ | |||
| Monounsaturated fatty acids | 0.3095 g | min 16.8 g | 1.8% | 2.6% | |
| 16:1 Palmitoleic | 0.0414 g | ~ | |||
| 17:1 Heptadecene | 0.0005 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.2317 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.0021 g | ~ | |||
| Polyunsaturated fatty acids | 0.2282 g | from 11.2 to 20.6 g | 2% | 2.9% | |
| 18:2 Linolevaya | 0.2183 g | ~ | |||
| 18:3 Linolenic | 0.0045 g | ~ | |||
| 20:4 Arachidonic | 0.0053 g | ~ | |||
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 6.2% |
The energy value of pancakes with mushrooms is 69.5 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.
Mmm, pancakes with mushrooms on kefir are just to die for
This step-by-step recipe with photos will definitely appeal to all lovers of a tasty snack. Mushroom pancakes with kefir are prepared quite quickly from the simplest and most inexpensive ingredients, which are probably found in every kitchen. Champignons, oyster mushrooms or wild mushrooms are suitable for cooking.
The first two options do not require preliminary heat treatment, for this reason, cooking time will take less. Wild mushrooms should first be boiled several times for 10 minutes from the moment of boiling.
Cooking time: 30 minutes.
Number of servings: 4.
Ingredients:
- kefir - 300 ml;
- soda - 0.5 tsp;
- salt - 1 tsp;
- chicken egg - 2 pcs.;
- champignons - 150 g;
- onion - 1 pc.;
- wheat flour - 300 g;
- vegetable oil - for frying;
- greens - 1 bunch.
Recipe: Mushroom fritters. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Mushroom fritters”.
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 | 109.6 kcal | 1684 kcal | 6.5% | 5.9% | 1536 g |
| Squirrels | 4.5 g | 76 g | 5.9% | 5.4% | 1689 g |
| Fats | 5 g | 56 g | 8.9% | 8.1% | 1120 g |
| Carbohydrates | 11.3 g | 219 g | 5.2% | 4.7% | 1938 |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 2 g | 20 g | 10% | 9.1% | 1000 g |
| Water | 75 g | 2273 g | 3.3% | 3% | 3031 g |
| Vitamins | |||||
| Vitamin A, RE | 16.9 mcg | 900 mcg | 1.9% | 1.7% | 5325 g |
| beta carotene | 0.007 mg | 5 mg | 0.1% | 0.1% | 71429 g |
| Vitamin B1, thiamine | 0.086 mg | 1.5 mg | 5.7% | 5.2% | 1744 g |
| Vitamin B2, riboflavin | 0.218 mg | 1.8 mg | 12.1% | 11% | 826 g |
| Vitamin B4, choline | 37.4 mg | 500 mg | 7.5% | 6.8% | 1337 g |
| Vitamin B5, pantothenic | 0.848 mg | 5 mg | 17% | 15.5% | 590 g |
| Vitamin B6, pyridoxine | 0.088 mg | 2 mg | 4.4% | 4% | 2273 g |
| Vitamin B9, folates | 17.455 mcg | 400 mcg | 4.4% | 4% | 2292 g |
| Vitamin B12, cobalamin | 0.145 mcg | 3 mcg | 4.8% | 4.4% | 2069 g |
| Vitamin C, ascorbic acid | 4.2 mg | 90 mg | 4.7% | 4.3% | 2143 g |
| Vitamin D, calciferol | 0.138 mcg | 10 mcg | 1.4% | 1.3% | 7246 g |
| Vitamin E, alpha tocopherol, TE | 1.987 mg | 15 mg | 13.2% | 12% | 755 g |
| Vitamin H, biotin | 2.811 mcg | 50 mcg | 5.6% | 5.1% | 1779 g |
| Vitamin RR, NE | 2.7166 mg | 20 mg | 13.6% | 12.4% | 736 g |
| Macronutrients | |||||
| Potassium, K | 260.06 mg | 2500 mg | 10.4% | 9.5% | 961 g |
| Calcium, Ca | 50.52 mg | 1000 mg | 5.1% | 4.7% | 1979 |
| Silicon, Si | 0.376 mg | 30 mg | 1.3% | 1.2% | 7979 g |
| Magnesium, Mg | 17.66 mg | 400 mg | 4.4% | 4% | 2265 g |
| Sodium, Na | 233.2 mg | 1300 mg | 17.9% | 16.3% | 557 g |
| Sera, S | 42.6 mg | 1000 mg | 4.3% | 3.9% | 2347 g |
| Phosphorus, P | 98 mg | 800 mg | 12.3% | 11.2% | 816 g |
| Chlorine, Cl | 243.09 mg | 2300 mg | 10.6% | 9.7% | 946 g |
| Microelements | |||||
| Bor, B | 49.4 mcg | ~ | |||
| Vanadium, V | 12.54 mcg | ~ | |||
| Iron, Fe | 0.703 mg | 18 mg | 3.9% | 3.6% | 2560 g |
| Yod, I | 9.53 mcg | 150 mcg | 6.4% | 5.8% | 1574 g |
| Cobalt, Co | 6.539 mcg | 10 mcg | 65.4% | 59.7% | 153 g |
| Manganese, Mn | 0.1909 mg | 2 mg | 9.5% | 8.7% | 1048 g |
| Copper, Cu | 48.5 mcg | 1000 mcg | 4.9% | 4.5% | 2062 g |
| Molybdenum, Mo | 4.981 mcg | 70 mcg | 7.1% | 6.5% | 1405 g |
| Selenium, Se | 3.305 mcg | 55 mcg | 6% | 5.5% | 1664 g |
| Fluorine, F | 19.3 mcg | 4000 mcg | 0.5% | 0.5% | 20725 g |
| Chromium, Cr | 5.31 mcg | 50 mcg | 10.6% | 9.7% | 942 g |
| Zinc, Zn | 0.5614 mg | 12 mg | 4.7% | 4.3% | 2138 g |
| Sterols (sterols) | |||||
| Cholesterol | 35.7 mg | max 300 mg |
The energy value of Mushroom pancakes is 109.6 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.
How to cook pancakes with mushrooms
Peel the onion, rinse it and dry it with a towel. Cut into small cubes. Heat the oil in a frying pan. Add onion. Cook for 2-3 minutes over moderate heat.
Wash the champignons well to remove any dirt. If necessary, remove the skin. Cut into small pieces along with the stem. Add to onions. Cook for 8-10 minutes over moderate heat. Cool the fried mushrooms and onions until warm.
Now do the dough. Pour kefir of any fat content into a deep bowl. Add baking soda. Stir and leave for 4-5 minutes.
Beat in the eggs. Stir with a spoon until evenly distributed.
Add sifted flour. Add salt. Stir so that there are no lumps. You should get a thick dough.
For greens, use parsley, dill, green onions, or a little bit of everything. Rinse and dry with a napkin. Chop finely. Add chopped herbs and fried mushrooms to the dough. Stir.
Heat odorless oil in a frying pan. Spoon out small portions of dough. Cook over low heat until golden brown on one and the other side.
Drain on paper towels to remove any remaining oil. Mushroom pancakes are ready. Serve immediately with sour cream or other suitable sauce.
Before serving, garnish with chopped herbs.
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