Sauté finely chopped onions in a tablespoon of neutral cooking oil until soft and nearly translucent, then add finely chopped garlic and finely grated carrot and continue to sauté, adding a tad more oil if necessary, until carrots are soft then transfer to a mixing bowl to cool down a little.
Soak three slices of white bread or slices of a small baguette in the milk so that the bread is completely submerged and absorbs the milk. When it’s very soft, squelchy and almost mushy, squeeze out the milk then transfer it to the mixing bowl.
Add the chicken mince, sea salt, black pepper and finely chopped dill to the mixing bowl and combine well.
Scoop up around 70 grams of the chicken mince mixture with a tablespoon – it should be a big heaped tablespoon – then wet your hands and, using your hands, form the minced chicken mixture into an oval shaped meat patty that looks like a squashed meatball.
Return the oval shaped chicken meat patty to the spoon and set it down on a tray then repeat the last step. The mixture you have should make around eight chicken patties, so you’ll need eight or so tablespoons at the ready and a tray that holds all eight or so spoons. Wash and dry your hands when you’re done.
Heat 3cm cooking oil in a small, deep frying pan until it reaches 178˚C, then gently drop your first chicken meatball into the hot oil, scooping some oil onto the top of the patty so it’s covered with oil. After a few minutes, using tongs, gently turn the patty over to check the colour. If it’s not quite done you can roll it over again in another couple of minutes. Remove the chicken patty when it’s a lovely golden-brown colour. And repeat until you’ve finished the mixture.
Plate immediately with mashed potatoes and a garden salad and dishes of sour cream and fresh dill on the side.