Crispy Chicken with Potato and Egg Filling

Ingredients 0/19

Ingredient Image

Step 1

Grat 4 medium potatoes, then squeeze out as much moisture as you can using a clean towel or cheesecloth.

Step 2

In a big bowl, combine the grated potatoes with 3 eggs, chopped onions, diced capsicum, chili flakes, salt, pepper, coriander leaves, and a bit of all-purpose flour. Mix everything well until it’s all combined.

Step 3

Spread this potato mixture evenly on a baking tray lined with parchment paper, shaping it into a square. Pop it in the oven at 180°C and bake for about 20-25 minutes.

Step 4

Once baked, take it out, remove the parchment, and cut the potato base into equal pieces. Set these aside for now.

Step 5

Heat some oil in a pan, then sauté chopped onion and garlic for 2-3 minutes until they’re soft and fragrant. Add the chicken and cook for another 5-7 minutes. Season with salt, pepper, and chili flakes.

Step 6

Stir in tomato paste, diced capsicum, chopped tomatoes, and coriander leaves. Cook for a minute, then toss in some grated mozzarella cheese and mix it all together. Take it off the heat.

Step 7

Spoon the chicken filling onto each potato piece and roll them up. Place the rolls on a baking tray, sprinkle with more cheese and coriander leaves for garnish.

Step 8

Bake the rolls at 180°C for about 15 minutes until the cheese melts and everything is heated through. Serve warm and enjoy!