What can I substitute for wild garlic?

Wild garlic can be replaced with young garlic shoots, green onions with garlic, or spinach (100 g / 3.5 oz) plus 1 extra garlic clove.

Can I make these without mayonnaise?

Yes, use sour cream or Greek yogurt instead – the texture becomes softer and the taste fresher. You can also add an egg for binding.

Why do the pancakes fall apart during frying?

The batter may be too thin. Add 1–2 tablespoons of flour or breadcrumbs, and let it rest for 10 minutes before frying.

Can I bake them without pre-frying?

Yes, shape the pancakes and place them directly on the onion bed. Bake at 200°C (400°F) for 25–30 minutes – they'll be healthier but without a golden crust.

Meat pancakes

Name: Meat pancakes
Total time: 40 min
Yield: 6 порций
Cuisine: International
Ingredients: Chicken breast — 800 g; Adyghe cheese — 200 g; Mayonnaise — 60 g; Garlic — 5 g; Bear garlic — 100 g; Sunflower oil — 30 g

60min

1195g

Nutrition per 100g

264

Imagine golden meat pancakes with a crispy crust, filled with juicy chicken, creamy Adyghe cheese, and spicy wild garlic with garlic. This dish is a flavor fiesta made from simple ingredients. The aroma of wild garlic and garlic is irresistible, while the cheese adds tenderness. The pancakes are first pan-fried to golden perfection, then baked on a bed of onions, becoming even more succulent. Perfect for a family dinner or a gathering with friends!

WHAT YOU WILL NEED

From ingredients

6 products

Base

Sauce & Spices

For Frying

SIMPLE PROCESS

Step by step recipe

The secret to these pancakes is blending all ingredients in a food processor into a smooth paste. This ensures perfect texture and even distribution of spices. Wild garlic adds a mild pungency and aroma, while Adyghe cheese makes the pancakes incredibly tender. Pan-frying creates a delicious crust, and final baking on an onion bed adds moisture and flavor. Serve hot with sour cream or your favorite sauce.

Step 1

Prep the ingredients

Cut the chicken breast (800 g / 1.8 lb) into chunks, grate the Adyghe cheese (200 g / 7 oz) coarsely, and chop the garlic (5 g / 1 clove) and wild garlic (100 g / 3.5 oz) finely.

Step 2

Blend everything

Place the chicken, cheese, wild garlic, garlic, mayonnaise (60 g / ¼ cup), salt, and pepper in a food processor. Blend until a paste forms (about 30–40 seconds). If too runny, add 1–2 tablespoons of flour.

Step 3

Fry the pancakes

Heat 1 tablespoon of sunflower oil in a skillet over medium heat. Drop spoonfuls of the mixture and flatten into round pancakes. Fry for 2–3 minutes per side until golden brown.

Step 4

Prepare the onion bed

Slice 2–3 onions into rings. Line a baking sheet with parchment and arrange the onion rings in a single layer, drizzling with a little oil.

Step 5

Top with pancakes and bake

Place the fried pancakes on top of the onion rings. Bake in a preheated oven at 200°C (400°F) for 15–20 minutes until golden and heated through.

Step 6

Serve hot

Remove from the oven, let rest for 5 minutes. Serve with sour cream, fresh herbs, or a garlic sauce.

CHEF'S TIP

Choose quality chicken breast

Fresh, chilled chicken breast works best for tender, juicy pancakes. If using frozen, thaw completely and pat dry.

Don't over-blend the mixture

Blend until smooth, but avoid over-processing – too runny a batter won't hold its shape. If needed, add 1–2 tablespoons of flour.

Wild garlic is the star

If you can't find wild garlic, substitute with young garlic leaves or a mix of green onions and garlic. Wild garlic gives that distinctive, irreplaceable flavor.

The onion bed is essential

Laying onion rings on the baking sheet not only prevents sticking but also infuses the pancakes with extra aroma and moisture. Don't skip this step!

SUBSTITUTIONS

Add your taste

Replace chicken with turkey Turkey breast is a great alternative – it's equally lean but has a milder flavor. Cooking time remains the same.
Adyghe cheese – swap with suluguni or feta If Adyghe cheese is unavailable, use suluguni for a stretchy texture or feta for a salty Mediterranean twist.
Mayonnaise – replace with sour cream For a lighter taste, use sour cream (60 g / ¼ cup) – it reduces calories and makes the pancakes softer.
Wild garlic – substitute with spinach and garlic Out of season, use spinach (100 g / 3.5 oz) and increase garlic to 10 g (2 cloves) for a similar flavor.

HOW TO STORE

How to Store Meat Pancakes

Cool the pancakes and store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet (2–3 minutes) or in the oven at 150°C (300°F) for 10 minutes. Freeze raw or cooked pancakes – thaw in the fridge and fry or bake.

GOOD TO KNOW