✨ Stuffed Potato Croquettes with Chicken, Mushroom & Cheese Filling

A rustic family recipe — crispy outside, creamy inside, with a hearty and cheesy filling that melts in your mouth.

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Why You’ll Love These

• Made with simple, accessible ingredients

• Beginner-friendly — no special tools needed

• A versatile snack or meal: serve hot with sauces or cold in lunchboxes

• Great for using leftover mashed potatoes or cooked chicken

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Ingredients

For the Potato Dough:

• 1 kg small English potatoes (waxy or all-purpose preferred)

• 1 grated carrot

• 2 eggs

• 2 onions, chopped (divided)

• 5 tbsp wheat flour

• 1 tbsp butter

• Salt and black pepper, to taste

• Chopped fresh parsley, to taste

For the Filling:

• 100–200 g chicken breast fillet, finely chopped or shredded

• 5 fresh mushrooms, chopped (button or cremini)

• 100 ml cream (heavy cream or cooking cream)

• 100 g grated fresh cheese (mozzarella, gouda, or a melty cheese)

• 1 tbsp butter

• Salt and pepper, to taste

For Cooking:

• Vegetable oil, for shallow frying

• Optional: extra flour for dusting

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‍ Step-by-Step Instructions

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Step 1: Prepare the Potato Dough

1. Peel and boil the potatoes in salted water until fork-tender.

2. Drain and let them cool slightly.

3. Mash the potatoes with a fork or masher until smooth (do not blend).

4. In a frying pan, melt 1 tbsp butter, sauté 1 chopped onion until translucent.

5. Add grated carrot, season with salt and pepper, and cook until softened (about 4 minutes).

6. Combine sautéed mixture with mashed potatoes in a large bowl.

7. Add 2 eggs, chopped parsley, and 5 tbsp flour. Mix until fully incorporated.

8. The dough should be soft but firm enough to shape. Add a little more flour if too sticky.

Tip: You can refrigerate the dough for 20–30 mins for easier shaping.

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Step 2: Make the Filling

1. In another pan, melt 1 tbsp butter, sauté the second chopped onion until lightly golden.

2. Add finely chopped chicken breast and cook until white and cooked through.

3. Stir in the chopped mushrooms and cook until they release moisture and soften.

4. Pour in the cream, stir, and let it reduce slightly for 2–3 minutes.

5. Add grated cheese, mix well, and remove from heat. Adjust salt and pepper to taste.

Cheese Tip: Use a cheese that melts nicely but still has a little pull, like mozzarella or gouda.

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Step 3: Shape the Croquettes

1. On a lightly floured surface, take a small portion of potato dough (about the size of a golf ball).

2. Flatten it in your palm into a disc (about 6–8 cm wide).

3. Create a small indentation in the center and spoon in 1–2 teaspoons of the filling.

4. Gently fold and seal the dough over the filling, shaping into a small oval or round dumpling.

5. Repeat with the remaining dough and filling.

Optional: Dust lightly with flour before frying for extra crispness.

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Step 4: Frying

1. Heat vegetable oil in a skillet (enough for shallow frying).

2. When the oil is hot, carefully place the croquettes into the pan.

3. Fry over medium heat, turning occasionally until golden brown on all sides.

4. Remove and drain on paper towels.

⚠️ Avoid high heat — the outside will burn before the inside heats through.

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Serving Suggestions

Serve hot, warm, or at room temperature with any of the following:

• Garlic yogurt sauce

• Spicy tomato chutney

• Sweet chili sauce

• Sour cream & dill dip

Great as:

• Appetizer

• Party snack

• Light dinner

• Side dish with soup or salad

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❄️ Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.

• Freeze uncooked croquettes on a tray, then transfer to a bag for up to 2 months.

• To reheat: Bake in oven at 180°C (350°F) until heated through and crispy again.

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Variations

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Pro Tips

• Don’t overwork the potato dough; just mix until combined.

• Taste the potato mix before adding raw egg — this way you can adjust seasoning.

• Use gloves or lightly oiled hands for easier shaping.

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Final Words

This heirloom-style recipe combines the humble potato with a rich, creamy filling — a dish that’s nourishing, nostalgic, and deeply satisfying. Whether you call them stuffed croquettes, dumplings, or savory fritters, they’re a tribute to homestyle cooking at its finest