Sweet potato pancakes with chicken


Side dish

Cooking time: 30 min

8 Portions


  • 400 g floury potatoes
  • 200 g chicken breast
  • 1 onion
  • 2 eggs
  • 3 tbsp flour
  • 2 tbsp sour cream
  • 1 tsp salt and pepper to taste
  • sunflower oil for frying
  • chives and extra sour cream for serving


  1. Peel the potatoes and onion. Grate the potatoes and onion together on a block grater on the coarse side. The onion juice will keep the potatoes from browning.
  2. Add flour, egg and sour cream and mix well. Season with salt and pepper. The mixture is firm, but should easily scoop with a spoon.
  3. Cut the chicken into small pieces and fry it in the frying pan
  4. Heat a frying pan with some oil. Use a tablespoon to place a heaping heap of the potato-onion mixture in the center of the pan. Press a little flat if necessary and make sure it is in a circle. Fry one side first, about 3-4 minutes or until golden brown, then flip to cook the other side.
  5. Bake the potato cakes until all the batter is used up. Keep warm on a plate covered with aluminum foil and serve with sour cream, chives and the chicken on top.