Chicken cake with curd and vegetable filling

Grind chicken fillet + spices to taste.

Divide into 4 parts.

Cover the baking sheet with parchment.

Make a square (crust) from one part of the minced meat.

Form 4 cakes. Bake at 180-200 ° C for 15 minutes.

Stew vegetables, add salt, pepper to taste.

Cool down.

Add cottage cheese to cooled vegetables, mix thoroughly + proteins, mix.

Cool the finished chicken cakes.

Put the curd-vegetable mixture on each cake.

Spread evenly on top (to form a crust).

Collect the cake on parchment.

Place the "cake" in the oven at about 200 ° C for 20 minutes.

Remove the cake from the oven and let it cool; the curd-vegetable layer should be firm and not fall out.

Enjoy your meal!