Tear the bread slices in small pieces and place in a bowl with the milk, set aside and allow the bread to soak up the milk.
Melt the butter in a pan over medium heat. Add the onion and 1/4 tsp salt to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes. Take off the heat and allow to cool, about 5 minutes.
Add the cooked onion to a large bowl along with the chicken, egg, sour cream, dill, 1/2 tsp salt, 1/4 tsp pepper, and the bread/milk mixture. Mix until thoroughly until combined.
Shape the chicken mixture into patties. Cover the patties and refrigerate for 1 hour.
Spread the breadcrumbs out on a plate. Coat both sides the chicken patties with the breadcrumbs.
Heat 2 TBSP cooking oil to a large non-stick skillet over medium heat.
When the oil is hot, fry the chicken patties (work in batches, you dont want to overcrowd the pan) for 4 minutes, flip over then cover the pan and cook 4 more minutes or until cooked through. Transfer cooked patties to a paper towel lined plate. Continue cooking the remaining patties adding more oil to the pan, if necessary.
Print Recipe
18 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment