Chicken Bitki

This Polish dish reminds me a lot of cevapi in the Balkans but a much lighter version.  Chicken Bitki are like little sausages/meatballs, coated in flour and fried.  In Poland chicken is normally more gamey, so if you can, get cornfed chicken or alternatively, use guinea fowl.  I have never used chicken mince before and was not convinced about the combination with nutmeg and mushrooms, but in fact, they were quite delicious indeed.

bitki-done

Ingredients (to make 12)

15g butter

115g flat, portobello mushrooms, finely chopped

50g white breadcrumbs

350g chicken breast, minced or chopped finely

2 eggs separated

1/4 tsp grated nutmeg

2 tbsp plain flour

3 tbsp oil

Instructions

Melt butter in a pan

Fry mushrooms for 5 minutes until soft

mushrooms

Allow mushrooms to cool and mop up any liquid/butter

Mix breadcrumbs, chicken, egg yolks, nutmeg, salt and pepper and then the mushrooms

bitki-mix

Whisk the egg whites until stiff

Stir half the egg white into the chicken mixture, then fold the remainder

It is not necessary, but I would recommend that you then put the mixture in the refrigerator for 30 minutes as it becomes easier to mold the bitki

Shape the mixture into 12 even long meatballs, 2.5cm wide and 7.5cm long

Roll each bitki in flour

Heat oil in frying pan

Heat the bitki for 10 minutes, turning until evenly golden brown and cooked through

bitki-frying

Serve hot with a green salad and pickled beetroot

Serve!

Serve!

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.