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.
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
Allow mushrooms to cool and mop up any liquid/butter
Mix breadcrumbs, chicken, egg yolks, nutmeg, salt and pepper and then the mushrooms
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
Serve hot with a green salad and pickled beetroot
Serve!
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