Golden Potato Patties with Creamy Chicken and Mushroom Filling
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Golden Potato Patties with Creamy Chicken and Mushroom Filling

ByEmily

Transform simple potatoes and eggs into an impressive dish that will have everyone asking for seconds. These golden-crusted potato patties are filled with a rich, creamy chicken and mushroom mixture, creating a complete meal that’s crispy on the outside and wonderfully soft inside. Perfect as a main course or elegant appetizer that looks as stunning as it tastes.

Ingredients

For the Potato Dough:

  • 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)

For the Filling:

  • 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

For Coating:

  • Breadcrumbs (100g / 3.5 oz)
  • 2 eggs, beaten
  • Vegetable oil for frying

For the Sauce:

  • 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

Instructions

Prepare the Potatoes

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.

Make the Potato Dough

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.

Prepare the Chicken Filling

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.

Cook the Vegetables

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.

Create the Creamy Filling

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.

Assemble the Patties

Divide the potato dough into 2 equal portions. On a lightly floured surface, roll out one portion into a large circle or rectangle about 1cm thick. Place spoonfuls of the cooled filling evenly spaced on the dough. Roll out the second portion of dough and place it over the filling. Press around each mound of filling to seal, then cut into individual patties.

Coat the Patties

Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dip each patty first in flour, then in beaten egg, and finally coat generously with breadcrumbs.

Fry the Patties

Heat vegetable oil in a large skillet over medium heat. Fry the patties in batches for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.

Make the Sauce

In a small bowl, combine sour cream, mayonnaise, minced garlic, chopped fresh dill, and salt. Mix well and refrigerate until serving.

Serve

Arrange the golden patties on a serving platter. Garnish with fresh parsley and serve hot with the creamy garlic-dill sauce on the side.

Time and Serving

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10 patties

Nutrition Per Patty: Calories: 285 | Protein: 16g | Carbohydrates: 24g | Fat: 14g | Fiber: 2g

Why This Recipe Works

This recipe brilliantly combines the comfort of mashed potatoes with the sophistication of a creamy chicken filling. The potato dough acts as both a vessel and a delicious component, providing structure while remaining tender inside. Adding grated carrot not only introduces subtle sweetness and color but also helps bind the dough. The cornstarch creates a lighter texture compared to using only flour. The chicken and mushroom filling is elevated with cream and mozzarella, creating a rich, restaurant-quality center. The double coating of egg and breadcrumbs ensures an incredibly crispy exterior that contrasts beautifully with the soft interior. The garlic-dill sauce adds freshness and cuts through the richness, making each bite perfectly balanced.