Pozharsky Chicken Beef Croquettes with Fresh Dill
Traditional Russian-style croquettes combining ground chicken and beef with milk-soaked bread for exceptional tenderness. Fresh dill and beaten egg whites create a light, flavorful interior while breadcrumb coating delivers a golden, crispy exterior. Perfect for dinner parties or special family meals, these oval-shaped patties offer a sophisticated twist on everyday ground meat dishes with their delicate texture and herb-forward flavor profile.
Ingredients
- 3 slices whole wheat bread, crusts removed
- ⅓ cup whole milk
- 1 lb ground chicken
- 1 lb lean ground beef
- ⅓ cup onion, finely diced
- 3 Tbsp unsalted butter, melted
- 2 eggs, separated into yolks and whites
- 2 Tbsp fresh dill, chopped
- ½ Tbsp salt
- ½ tsp ground black pepper
- 2 eggs, beaten
- 1 cup dry Italian bread crumbs
- light olive oil, for sauteing
- unsalted butter, for sauteing
Instructions
- 1
Combine crustless bread slices with milk in shallow bowl and set aside to soak
- 2
Mix ground chicken, ground beef, diced onion, melted butter, egg yolks, dill, salt and pepper in mixing bowl
- 3
Add milk-soaked bread with any remaining milk to meat mixture and combine well
- 4
Beat egg whites until stiff peaks form in separate bowl
- 5
Fold beaten egg whites into meat mixture until well combined
- 6
Set up three stations: bowl of cold water, beaten eggs in shallow bowl, breadcrumbs in third bowl
- 7
Form mixture into oval patties with wet hands
- 8
Dip each patty in beaten egg, letting excess drip off, then coat in breadcrumbs
- 9
Heat butter and oil in large heavy skillet over medium-low heat until butter sizzles
- 10
Saute patties in batches without crowding, about 5 minutes per side, flipping several times
- 11
Cook until juices run clear when pierced or internal temperature reaches safe level
Tips
Keep hands wet when forming patties to prevent sticking and ensure smooth, even shapes.
Make all patties before starting to cook so you can focus on proper heat control during sauteing.
Don't crowd the pan when cooking - work in batches for even browning and proper cooking.
Good to Know
Refrigerate cooked croquettes up to 3 days in covered container.
Form and bread patties up to 4 hours ahead, refrigerate on tray until cooking.
Serve hot immediately after cooking with lemon wedges or sour cream.
Common Mistakes
Don't overmix the meat mixture to avoid tough croquettes
Keep oil temperature steady to avoid burning breadcrumbs before meat cooks through
Pat patties dry before breading to ensure coating adheres properly
Substitutions
FAQ
Can I freeze these croquettes?
Yes, freeze formed uncooked patties on tray, then transfer to bags for up to 3 months. Cook directly from frozen, adding 2-3 minutes per side.
What if I don't have a mixer?
Mix by hand using clean hands or large spoon. The mixture will be slightly less uniform but still delicious.
How do I know when they're fully cooked?
Juices should run clear when pierced, or cut one open to check that center is no longer pink throughout.