Potato-Crusted Chicken and Mushroom Stuffed Dish

Ingredients

For the Potato Crust:

• 1.5 lb (about 700 g) potatoes, grated
• 1 onion, finely chopped
• 1 carrot, grated
• 2 cloves garlic, minced
• 1 egg
• 2 tablespoons flour
• Salt and pepper, to taste

For the Chicken-Mushroom Filling:

• ⅓ lb (about 150 g) chicken fillet, diced
• ½ lb (about 200 g) champignons (mushrooms), sliced
• 2 onions, finely chopped
• ½ cup (120 ml) cream, 20% fat
• Dried garlic, to taste
• Curry powder, to taste
• Salt and pepper, to taste
• A piece of butter (about 1 tablespoon for cooking)

For Assembly:

• ⅓ lb (about 150 g) mozzarella cheese, grated
• A small amount of vegetable oil for frying
• A bunch of green onions, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Potato Mixture

Start by preparing the base of our stuffed patties. Grate the potatoes and ensure all excess moisture is removed. This step is essential for achieving a crispy crust. Use a clean kitchen towel or cheesecloth to squeeze out the moisture from the grated potatoes thoroughly.

In a large mixing bowl, combine the grated potatoes with finely chopped onion, grated carrot, and minced garlic. Crack in the egg and add the flour. Season generously with salt and pepper. Stir everything together until the ingredients are well incorporated, and the mixture becomes slightly sticky, holding its shape when pressed.

2. Cook the Chicken and Mushroom Filling

In a large skillet, melt the butter over medium heat. Add the two finely chopped onions and sauté them until translucent and fragrant. Next, add the diced chicken fillet to the pan and cook until it is browned on all sides.

Once the chicken is cooked, toss in the sliced champignons. Stir and allow the mushrooms to release their moisture. Continue cooking until the liquid evaporates and the mushrooms are golden brown. Season the mixture with dried garlic, curry powder, salt, and pepper to taste. Pour in the cream and stir to combine. Let the filling simmer for a few minutes until it thickens slightly. Remove from heat and set aside.

3. Form the Potato Crusts

To form the crispy potato crusts, heat a non-stick skillet or griddle over medium-high heat and lightly grease with a small amount of vegetable oil. Take a portion of the prepared potato mixture, shaping it into a patty with your hands. Place the patty onto the skillet and gently press it down to flatten.

Fry each potato patty for about 3-4 minutes per side, or until they are golden brown and crispy on the outside. Transfer the cooked patties to a plate and repeat until all the potato mixture is used up.

4. Assemble the Stuffed Potato Patties

Preheat your oven to 350°F (180°C). Now that the potato crusts and filling are ready, it’s time to assemble the dish. Take one crispy potato crust and place a generous spoonful of the chicken and mushroom filling in the center. Sprinkle a layer of grated mozzarella cheese over the filling.

Carefully fold the potato crust in half, pressing the edges gently to form a stuffed patty. Arrange the stuffed patties in a greased baking dish. Repeat this process with the remaining crusts and filling until all the patties are assembled.

5. Bake the Stuffed Patties

Sprinkle a little more grated mozzarella cheese on top of each stuffed patty for extra richness. Place the baking dish into the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.

6. Garnish and Serve

Once baked to perfection, remove the stuffed patties from the oven. For a final touch, sprinkle them with freshly chopped green onions, adding a pop of color and a mild, fresh flavor. Serve these delicious potato-crusted chicken and mushroom patties hot, straight from the oven.

Nutrition Information (Per Serving)

• Calories: 350 kcal
• Protein: 15 g
• Carbohydrates: 30 g
• Fat: 18 g
• Saturated Fat: 8 g
• Fiber: 4 g
• Sodium: 480 mg
• Cholesterol: 85 mg

Conclusion

This Potato-Crusted Chicken and Mushroom Stuffed Dish is an excellent choice for those who crave comfort food with a twist. The combination of the crispy potato crust and the rich, savory chicken-mushroom filling is a perfect harmony of flavors and textures. With just a few steps, you can create this restaurant-quality meal at home. Whether you’re making this for a weeknight dinner or a special occasion, it’s bound to be a crowd-pleaser!