Chicken Burger
Sample Dishes from Turkish Cuisine
Chicken Burger (Tavuk Köftesi)
| Ingredients | Measure | Amount |
| Chicken | 2 piece | 1 kg |
| Water | 1/2 cup | 100 gr |
| Bread (stale) | 5 thin slices | 150 gr |
| Onion | 1 medium size | 75 gr |
| Parsley | 1/2 bunch | 30 gr |
| Egg | 2 piece | 100 gr |
| Salt | 1 1/2 teaspoon | 9 gr |
| Allspice | 1/2 teaspoon | 1 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
| Nutmeg | 1/8 teaspoon | 0.2 gr |
| Fine bread crumbs (dry) | - - | 30 gr |
| Oil | 3 tablespoon | 30 gr |
Preparation
Simmer chicken
breasts in 1/3 cup of water for 20-25 minutes or until tender. Remove from liquid;
drain and cool. Mince chicken. Soak bread slices in tap water for 1-2 minutes;
squeeze dry. Combine. chicken, bread, minced onion and parsley, egg, salt an
spices, mixing thoroughly. Shape into egg sized, flat oval patties. Coat well
with bread crumbs. Dip in beaten egg. Coat with bread crumbs again. Brown in
heated oil on both sides in a non-stick pan until golden brown. Drain on paper
towel. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 414 cal |
| Protein | 26,7 g |
| Fat | 25,2 g |
| Carbohydrates | 18,6 g |
| Calcium | 34,0 mg |
| Iron | 1,9 mg |
| Phosphorus | 231 mg |
| Zinc | 2 mg |
| Sodium | 709 mg |
| Vitamin A | 458 iu |
| Thiamine | 0,12 mg |
| Riboflavin | 0,21 mg |
| Niacin | 8,24 mg |
| Vitamin C | 8 mg |
| Cholesterol | 148 mg |
Regional Characteristics:
This dish is prepared
in western regions. It is an easy and good way of using leftover chicken. It
is served for lunch or supper with any vegetable dish or any green salad.