Potato and Chicken Patties

Potato and Chicken Patties are a delightful comfort food that brings warmth and satisfaction to any meal. With a crunchy exterior and a soft, savory filling, these patties make for an excellent lunch, dinner, or even a snack option. Combining the earthy flavors of potatoes, tender chicken, and rich cheese, they are sure to please everyone at the table. Follow this recipe for an easy-to-make dish that will keep your family coming back for more!

Ingredients

• 3 large potatoes (approximately 600g / 21 oz)
• 2 eggs
• 5 tablespoons cornstarch (50g / 1.8 oz)
• 1 carrot, grated (100g / 3.5 oz)
• 2 tablespoons fresh parsley, chopped
• Salt to taste
• Sweet paprika to taste
• 3 tablespoons all-purpose flour (30g / 1 oz)
• 2 chicken breast fillets (400g / 14 oz)
• 1 onion, diced (150g / 5.3 oz)
• 4-5 mushrooms, sliced (150g / 5.3 oz)
• 1 clove garlic, minced
• 100ml / 3.4 fl oz / 1/3 cup heavy cream
• 100g / 3.5 oz mozzarella cheese, shredded
• Italian herbs to taste
• Black pepper to taste
• Pinch of nutmeg
• Salt to taste
• Vegetable oil for cooking
• Breadcrumbs (100g / 3.5 oz)
• 2 eggs, beaten
• Vegetable oil for frying
• 3 tablespoons sour cream (45g / 1.6 oz)
• 1 tablespoon mayonnaise (15g / 0.5 oz)
• 1 clove garlic, minced
• 2 tablespoons fresh dill, chopped
• Salt to taste

Directions

1. Peel and cut the potatoes into chunks. Place in a pot, cover with water, add salt, and boil until completely soft, about 15-20 minutes. Drain thoroughly and mash until smooth. Let cool slightly.
2. To the mashed potatoes, add 2 eggs, grated carrot, chopped parsley, salt, and sweet paprika. Mix well. Add cornstarch and flour, mixing until you have a soft, pliable dough. Set aside.
3. Cut chicken fillets into small cubes. Heat vegetable oil in a large pan over medium-high heat. Cook the chicken until golden and cooked through. Remove and set aside.
4. In the same pan, add more oil if needed. Sauté diced onion until translucent. Add sliced mushrooms and cook until they release their moisture and become golden. Add minced garlic and cook for 1 minute.
5. Return the cooked chicken to the pan with the mushrooms and onions. Season with Italian herbs, black pepper, nutmeg, and salt. Pour in the cream and stir well. Cook for 2-3 minutes until the mixture thickens slightly. Remove from heat and stir in shredded mozzarella cheese until melted. Let the filling cool completely.
6. Divide the potato dough into 2 equal portions. Roll out one portion into a circle about 1cm thick. Place spoonfuls of the cooled filling on the dough. Roll out the second portion of dough and place it over the filling. Seal and cut into individual patties.
7. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each patty in flour, then beaten egg, and finally coat with breadcrumbs.
8. Heat vegetable oil in a skillet over medium heat. Fry the patties until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.
9. For the sauce, combine sour cream, mayonnaise, minced garlic, chopped dill, and salt in a small bowl. Mix well and refrigerate until serving.
10. Serve the golden patties with the creamy garlic-dill sauce on the side.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Nutrition Info (per serving): Approx. 450 calories, 20g protein, 25g carbs, 30g fat

How to serve

Potato and Chicken Patties can be served hot, straight from the skillet, alongside a refreshing salad for a balanced meal. Pair them with the creamy garlic-dill sauce on the side for an extra burst of flavor. These patties are not only delicious but also versatile; they can be enjoyed as an appetizer, a quick lunch, or even as a comforting dinner option. A side of steamed vegetables or a zesty coleslaw can complement the patties beautifully, enhancing your dining experience.

FAQs

Can I store leftover patties?
Yes! Cooked potato and chicken patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven for the best results before serving.

Can I freeze these patties?
Absolutely! You can freeze the uncooked patties by placing them on a baking sheet until solid, then transferring to a freezer-safe bag. They can be cooked from frozen, just add a few extra minutes to the cooking time.

What can I substitute for chicken?
For a vegetarian option, you can substitute the chicken with cooked lentils, black beans, or chickpeas, and adjust the seasoning accordingly.

Potato and Chicken Patties

Crispy on the outside and soft on the inside, these potato and chicken patties are a delicious comfort food perfect for lunch, dinner, or a snack.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course, Snack

Cuisine: Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

For the patties

• 600 g 3 large potatoes Approximately 21 oz
• 2 pieces eggs
• 50 g 5 tablespoons cornstarch Approximately 1.8 oz
• 100 g 1 carrot, grated Approximately 3.5 oz
• Fresh parsley, chopped To taste
• Salt To taste
• Sweet paprika To taste
• 30 g 3 tablespoons all-purpose flour Approximately 1 oz
• 400 g 2 chicken breast fillets Approximately 14 oz
• 150 g 1 onion, diced Approximately 5.3 oz
• 150 g 4-5 mushrooms, sliced Approximately 5.3 oz
• 1 clove garlic, minced
• 100 ml heavy cream Approximately 3.4 fl oz or 1/3 cup
• 100 g mozzarella cheese, shredded Approximately 3.5 oz
• Italian herbs To taste
• Black pepper To taste
• Pinch of nutmeg
• Vegetable oil for cooking
• 100 g Breadcrumbs Approximately 3.5 oz
• 2 pieces eggs, beaten
• Vegetable oil for frying

For the sauce

• 45 g sour cream Approximately 1.6 oz
• 15 g mayonnaise Approximately 0.5 oz
• 1 clove garlic, minced
• Fresh dill, chopped To taste
• Salt To taste

Method

 

Preparation

1. Peel and cut the potatoes into chunks. Place in a pot, cover with water, add salt, and boil until completely soft, about 15-20 minutes. Drain thoroughly and mash until smooth. Let cool slightly.
2. To the mashed potatoes, add 2 eggs, grated carrot, chopped parsley, salt, and sweet paprika. Mix well. Add cornstarch and flour, mixing until you have a soft, pliable dough. Set aside.
3. Cut chicken fillets into small cubes. Heat vegetable oil in a large pan over medium-high heat. Cook the chicken until golden and cooked through. Remove and set aside.
4. In the same pan, add more oil if needed. Sauté diced onion until translucent. Add sliced mushrooms and cook until they release their moisture and become golden. Add minced garlic and cook for 1 minute.
5. Return the cooked chicken to the pan with the mushrooms and onions. Season with Italian herbs, black pepper, nutmeg, and salt. Pour in the cream and stir well. Cook for 2-3 minutes until the mixture thickens slightly. Remove from heat and stir in shredded mozzarella cheese until melted. Let the filling cool completely.

Assembly and Cooking

1. Divide the potato dough into 2 equal portions. Roll out one portion into a circle about 1cm thick. Place spoonfuls of the cooled filling on the dough. Roll out the second portion of dough and place it over the filling. Seal and cut into individual patties.
2. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each patty in flour, then beaten egg, and finally coat with breadcrumbs.
3. Heat vegetable oil in a skillet over medium heat. Fry the patties until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

Sauce Preparation

1. For the sauce, combine sour cream, mayonnaise, minced garlic, chopped dill, and salt in a small bowl. Mix well and refrigerate until serving.

Notes

Potato and Chicken Patties can be served hot, straight from the skillet, alongside a refreshing salad for a balanced meal.