Prepare the Potatoes: Place the chopped potatoes in a pot, fill with water, and bring to a boil.

Add salt and cook until the potatoes are tender, about 15-20 minutes. Drain and let cool slightly.

Prepare the Filling: In a skillet, melt butter and sauté the chopped onion until translucent.

Add grated carrot and continue cooking for 3-4 minutes until softened. Set aside.

Mix the Batter: In a large bowl, mash the cooked potatoes.

Add the sautéed onion and carrot, beaten eggs, chopped parsley, salt, and black pepper.

Stir in the flour until well combined.

Prepare the Chicken and Mushroom Filling: In the same skillet, add a bit more butter if needed and sauté the mushrooms until soft.

Add shredded chicken, minced garlic, salt, pepper, and oregano. Cook until the chicken is warmed through.

Mix in the grated cheese, if using, until melted and combined.

Assemble the Fritters: Take a spoonful of the potato mixture, flatten it slightly in your hand, and place a small amount of the chicken-mushroom filling in the center.

Fold the potato mixture around the filling, forming a patty. Repeat until all the mixture is used.

Coat and Fry: Lightly coat each fritter in flour.

Heat vegetable oil in a skillet over medium heat. Fry the fritters until golden brown on both sides, about 3-4 minutes per side.

Serve: Serve hot with your favorite dipping sauce, salad, or as a standalone dish.