Mix the ground chicken with the onion, garlic, egg, breadcrumbs, paprika, salt and black pepper until evenly combined.
2
Divide the mixture into 4 flat round patties, 2 cm thick.
To assemble
3
Heat the pan over medium-high heat and drizzle the olive oil over it.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Fry the meatballs about 5 minutes per side, until the center is done.
Stove
💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
5
Split the buns, toast them on the pan for 30 seconds and put a patty in each one.
Knife
483calories
37 gprotein
45 gcarbs
17 gfat
● protein 31%● carbs 38%● fat 31%
Per serving (236 g), of 4 servings
For the Meatball mix · To assemble ·
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Rolls: measured in pieces: one ≈ 70 g · 307 kcal per 100 g · More about Rolls →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
