These Chicken and Vegetable Stuffed Potato Patties are a delightful combination of fluffy mashed potatoes and a savory filling of tender chicken and colorful vegetables. Perfect as a snack, appetizer, or even a light main course, these patties are crisp on the outside and bursting with flavor on the inside. Easy to make and loved by all, they’re ideal for any occasion!
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Ingredients:
For the Potato Mixture:
- 4 medium potatoes, peeled and boiled
- 1 egg
- ½ cup (60 g) breadcrumbs or flour (for binding)
- Salt and pepper, to taste
For the Filling:
- 1 cup (150 g) cooked and shredded chicken
- ½ cup (60 g) mixed vegetables (carrots, peas, corn, or your choice), finely chopped
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp cumin (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley or cilantro, chopped
For Coating:
- ½ cup (60 g) breadcrumbs or flour
- 1 egg, beaten
For Frying:
- 2-3 tbsp vegetable oil
Directions:
Prepare the Potato Mixture:
- Boil the potatoes until tender. Mash them in a large bowl until smooth.
- Add the egg, breadcrumbs (or flour), salt, and pepper. Mix until combined and set aside.
Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened.
- Add the chopped vegetables and cook for 3-4 minutes.
- Stir in the shredded chicken, paprika, cumin, salt, and pepper. Cook for another 2 minutes.
- Remove from heat, stir in the chopped parsley or cilantro, and let cool.
Assemble the Patties:
- Take a portion of the potato mixture (about 2-3 tablespoons) and flatten it into a small disc.
- Place a spoonful of the chicken and vegetable filling in the center.
- Gently fold the potato mixture around the filling to seal it, shaping it into a patty. Repeat for all patties.
Coat and Fry:
- Coat each patty in breadcrumbs or flour, then dip it into the beaten egg.
- Heat vegetable oil in a skillet over medium heat. Fry the patties for 2-3 minutes on each side, or until golden brown and crispy.
- Remove and place on paper towels to drain excess oil.
5 Serving Suggestions:
- Serve with a dollop of sour cream or yogurt as a dipping sauce.
- Pair with a fresh salad for a balanced meal.
- Enjoy with ketchup, barbecue sauce, or spicy mayo.
- Serve as an appetizer with a variety of dips at a party.
- Pair with a side of steamed vegetables for a wholesome lunch.
Cooking Tips:
- Ensure the potato mixture is smooth and firm enough to hold the filling. Add more breadcrumbs if it’s too soft.
- Make sure the filling is cool before assembling to prevent the patties from breaking.
- For a healthier option, bake the patties at 375°F (190°C) for 15-20 minutes or air-fry them.
- Use leftover roasted or grilled chicken for the filling to save time.
- Freeze uncooked patties for up to 1 month and fry directly from frozen when needed.
Nutritional Benefits:
- Potatoes are rich in potassium and fiber, providing energy and aiding digestion.
- Chicken is a great source of lean protein.
- Vegetables add essential vitamins and minerals, making the dish nutritious and wholesome.
Dietary Information:
- Contains gluten and eggs.
- For a gluten-free version, use gluten-free breadcrumbs or flour.
- To make it dairy-free, ensure no dairy is used in the mashed potatoes.
Nutritional Facts (per patty, approximate):
- Calories: 180
- Protein: 8 g
- Carbs: 22 g
- Fat: 6 g
- Fiber: 2 g
- Sodium: 300 mg
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven to maintain crispiness.
- Freeze uncooked patties for up to 1 month.
Why You’ll Love This Recipe:
- A perfect balance of creamy potatoes and flavorful filling.
- Versatile and customizable with your favorite vegetables or spices.
- Crisp on the outside, tender on the inside—a crowd-pleaser for all ages.
- Great for meal prep or using up leftovers.
Conclusion:
Chicken and Vegetable Stuffed Potato Patties are a delicious and satisfying dish that combines creamy mashed potatoes with a savory, flavorful filling. Easy to make and endlessly versatile, they’re perfect for any occasion, from quick snacks to impressive party appetizers. Try them today and enjoy a dish that’s as comforting as it is tasty!
10 Frequently Asked Questions with Answers:
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well for a unique flavor twist. - Can I bake these instead of frying?
Absolutely! Bake at 375°F (190°C) for 15-20 minutes, flipping halfway through. - What other fillings can I use?
Try ground beef, sautéed mushrooms, or spinach and cheese. - How do I keep the patties from breaking?
Ensure the potato mixture is firm and handle them gently while shaping. - Can I make them vegan?
Use a plant-based filling and replace eggs with a flaxseed or chia egg substitute. - Can I add cheese to the filling?
Yes, shredded cheese or cream cheese adds extra creaminess and flavor. - How do I freeze these patties?
Arrange uncooked patties on a tray, freeze until firm, and store in a freezer-safe bag or container. - Can I use canned vegetables for the filling?
Yes, drain them well to avoid excess moisture. - What dipping sauces go well with these patties?
Try sour cream, tzatziki, spicy mayo, or sweet chili sauce. - Can I make them smaller for appetizers?
Yes, divide the potato mixture into smaller portions and adjust frying time accordingly.