These incredible potato chicken rolls combine the best of comfort food in one amazing dish. Crispy golden potato pancakes wrap around a savory filling of seasoned chicken, mushrooms, and fresh herbs, then get baked to perfection with melted cheese on top. This recipe transforms simple ingredients into an extraordinary meal that’s both satisfying and surprisingly elegant.
Ingredients
For the Potato Pancakes:
- 4-5 medium potatoes (approximately 600g/1.3 lbs)
- 2 large eggs
- 3 tablespoons all-purpose flour (45g/1.6 oz)
- Pinch of salt
- Pinch of freshly ground black pepper
- ½ teaspoon dried oregano
- Vegetable oil for frying
For the Chicken Filling:
- 2 boneless, skinless chicken breasts (approximately 400g/14 oz)
- 1 medium onion
- 2 garlic cloves
- 150g (5.3 oz) white mushrooms
- 1 bunch fresh parsley
- Salt and freshly ground black pepper to taste
- ½ teaspoon dried oregano
- 2-3 tablespoons vegetable oil for cooking
For Assembly and Baking:
- 80g (2.8 oz) mozzarella cheese, grated
- Vegetable oil for greasing
For the Eggplant Salad (Optional Side):
- 1 medium eggplant
- 1 large tomato
- 1 bell pepper
- 1 bunch fresh parsley
- 3 garlic cloves
- 2 tablespoons olive oil
- Salt, pepper, and oregano to taste
Step-by-Step Instructions
Preparing the Potato Pancakes
Begin by washing and peeling the potatoes thoroughly. Using a fine grater, grate all the potatoes into a large bowl. The key to successful potato pancakes is removing excess moisture, so place the grated potatoes in a clean kitchen towel or fine-mesh strainer and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes that hold together well.
In a separate bowl, whisk together the eggs, salt, pepper, and oregano until well combined. Add this egg mixture to the squeezed potatoes, then sprinkle in the flour. Using a fork, mix everything together until you have a cohesive batter. The flour acts as a binding agent and helps absorb any remaining moisture while creating crispy edges during cooking.
Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Using a large spoon, scoop the potato mixture into the pan and spread it into a thin, even pancake about 20cm (8 inches) in diameter. Cook for 4-5 minutes on one side until golden brown and crispy, then carefully flip and cook for another 4-5 minutes. Remove from the skillet and repeat with the remaining batter to make 3-4 pancakes total.
Creating the Chicken Filling
Cut the chicken breasts into small, uniform pieces, then use a sharp knife to chop them finely until you have a coarse mince. This technique creates better texture than using pre-ground chicken and ensures the filling holds together well.
Heat a large skillet over medium heat with a tablespoon of vegetable oil. Finely chop the onion and add it to the pan, cooking for about 5 minutes until it becomes translucent and golden. The onion provides a sweet base flavor and helps bind the filling ingredients together.
Mince the garlic cloves and add them to the cooked onions, stirring for about 30 seconds until fragrant. Finely chop the mushrooms and add them to the pan, cooking for 5-7 minutes until they release their moisture and become golden brown. This combination creates an aromatic foundation that elevates the entire dish.
Remove the vegetable mixture from heat and transfer to a bowl with the minced chicken. Finely chop the fresh parsley and add it to the mixture along with salt, pepper, and oregano. Mix everything thoroughly until well combined. The raw chicken will cook completely during the baking process.
Assembling the Rolls
Preheat your oven to 180°C (350°F). Grease a baking dish with vegetable oil to prevent sticking. Place one potato pancake on a clean work surface and spread a generous portion of the chicken filling evenly across the surface, leaving a small border around the edges.
Carefully roll the pancake from one end to the other, creating a tight log shape. The potato pancake should wrap around the filling completely. Place the roll seam-side down in the prepared baking dish. Repeat this process with all remaining pancakes and filling.
Bake the rolls for 35 minutes, allowing the chicken to cook through completely and the potato exterior to become golden and crispy. Remove from the oven and immediately sprinkle the grated mozzarella cheese over each roll. Return to the oven for an additional 10 minutes until the cheese is melted and bubbly with a golden top.
Preparing the Eggplant Salad
While the rolls are baking, prepare the optional eggplant salad. Peel the eggplant and cut it into small cubes. Heat vegetable oil in a skillet and fry the eggplant pieces until golden brown and tender. Transfer to a bowl and let cool slightly.
Dice the tomato and bell pepper into similar-sized pieces. Finely chop the parsley and grate the garlic cloves. Combine all vegetables in the bowl with the eggplant, then season with olive oil, salt, pepper, and oregano. Mix well and let the flavors meld while the rolls finish baking.
Nutritional Information and Timing
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Servings: 4-6 portions
Approximate Nutritional Information per Serving:
- Calories: 420-480
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 4g
- Sodium: 380mg
This recipe provides a complete meal with high-quality protein from chicken, complex carbohydrates from potatoes, and essential nutrients from the vegetables and herbs. The dish is particularly rich in potassium from the potatoes, which supports heart health and helps regulate blood pressure.
Recipe Variations and Substitutions
Protein Alternatives
You can substitute the chicken with ground turkey, lean beef, or even a vegetarian option using finely chopped mushrooms mixed with lentils or walnuts. For a seafood variation, try using finely chopped prawns or salmon.
Vegetable Additions
Enhance the filling by adding diced carrots, celery, or corn kernels. Spinach or kale can be wilted and added for extra nutrition and color. Sun-dried tomatoes provide an intense flavor boost that pairs beautifully with the other ingredients.
Cheese Options
While mozzarella provides excellent melting properties, you can experiment with cheddar, gouda, or even goat cheese for different flavor profiles. A mixture of cheeses creates complexity and richness.
Potato Alternatives
For a lighter version, try using sweet potatoes or a combination of regular and sweet potatoes. You can also add grated zucchini to the potato mixture for extra vegetables and moisture.
Gluten-Free Version
Replace the all-purpose flour with rice flour, potato starch, or a gluten-free flour blend. The texture may vary slightly, but the rolls will still hold together beautifully.
Frequently Asked Questions
Can I prepare these rolls in advance? Yes, you can assemble the rolls up to 24 hours before baking. Cover them tightly with plastic wrap and refrigerate. You may need to add 5-10 minutes to the baking time if cooking from cold. The potato pancakes can also be made a day ahead and stored in the refrigerator.
How do I prevent the potato pancakes from falling apart? The key is removing as much moisture as possible from the grated potatoes and using enough flour to bind the mixture. Make sure your pan is at the right temperature – too hot and the outside burns before the inside sets, too cool and they won’t develop the necessary structure.
Can I freeze these potato chicken rolls? These rolls freeze well for up to 3 months. Wrap them individually in plastic wrap and place in freezer bags. To reheat, thaw completely overnight in the refrigerator, then bake at 180°C (350°F) for 15-20 minutes until heated through. Add fresh cheese on top for the last 5 minutes.
What’s the best way to reheat leftovers? Reheat leftover rolls in the oven at 160°C (320°F) for 10-15 minutes until warmed through. This method maintains the crispy exterior better than microwaving. You can also reheat individual portions in an air fryer for 3-4 minutes.
How can I make the filling more flavorful? Marinate the chopped chicken with herbs and spices for 30 minutes before mixing with the vegetables. Adding a splash of white wine or chicken stock to the mushroom mixture while cooking creates additional depth of flavor. Fresh herbs like thyme or rosemary can replace or complement the oregano.
These potato chicken rolls represent the perfect marriage of comfort and sophistication. The crispy potato exterior gives way to a savory, herb-infused filling that’s both satisfying and nutritious. Whether served as a main course for dinner or cut into smaller portions as an appetizer, this dish never fails to impress. The combination of textures and flavors creates a memorable meal that explains why you’ll find yourself making these rolls at least three times a week.