Crispy Chicken Filled with Potato and Egg

Ingredients

• Potato 4 medium size
• 3 medium size Eggs
• Onion ½ Cup
• Capsicum ½ Cup
• Chilli Flakes 1 tsp
• Salt 1 tsp
• Pepper ½ tsp
• All purpose Flour 2 tbsp
• Ingredients for Stuffing:
• Oil 1 tsp
• Onion 1 medium size
• Chopped Garlic 1 tsp
• Chicken 350g
• Tomato Paste 3 tbsp
• Tomato ½ Cup
• Coriander Leaves
• Garnish with some Cheese and Coriander Leaves

Ingredient Image

Step 1

Peel and grate 4 medium potatoes, then squeeze out as much water as you can using a clean kitchen towel or your hands.

Step 2

In a bowl, mix the grated potatoes with 3 eggs, chopped onions, diced capsicum, chili flakes, salt, pepper, chopped coriander, and a bit of all-purpose flour until everything is well combined.

Step 3

Spread this mixture evenly into a square shape on a baking tray lined with parchment paper. Bake at 180°C for about 20-25 minutes.

Step 4

Once baked, take it out, remove the parchment paper, and cut the potato base into equal squares. Set these aside.

Step 5

Heat some oil in a pan and sauté chopped onions and garlic until soft and fragrant. Add the chicken and cook for 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 another minute, then mix in grated mozzarella cheese and take off the heat.

Step 7

Spoon the chicken mixture onto each potato square, roll them up gently, and place the rolls seam-side down on a baking tray. Sprinkle more cheese and coriander on top.

Step 8

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