Peel onion and carrots, cut into stripes. Fry in a little vegetable oil.

Mince the chicken fillet together with bread (soaked in water), salt and ground black pepper. Stir the mass finely. Mince the mass again, stir well. Form flat rissoles. Put the carrots and onion stuffing to the middle of each chicken flat rissole. Enclose the meat around and shape oval form.

Roll them in crushed crackers and fry on both sides until they become goldish. Put them into an oven and cook there until they are ready.

Serve boiled rice (see the recipe) as garnish. Decorate the dish with parsley greens