Ingredients for Patties:
- 4-6 medium potatoes, grated
- 400g minced chicken
- 1-2 eggs (depending on the consistency needed)
- Salt and pepper to taste
- 1 small onion, finely chopped (optional)
- 2 tablespoons breadcrumbs (optional, to help bind the patties)
- 1 tablespoon olive oil or butter (for frying)
- Fresh herbs (such as parsley, thyme, or dill) for added flavor (optional)
Ingredients for Creamy Mushroom Sauce:
- 1 cup mushrooms, sliced
- 1 tablespoon butter or olive oil
- 1 small onion, chopped
- 1-2 cloves garlic, minced
- 1/2 cup heavy cream or cooking cream
- 1/2 cup chicken or vegetable broth
- Salt and pepper to taste
- Fresh thyme or rosemary (optional, for added flavor)
Construction of the Dish:
For the Patties:
- Prepare the Potatoes: Grate the potatoes and squeeze out any excess moisture using a clean cloth or paper towels.
- Cook the Chicken: In a pan, heat a little oil or butter over medium heat. Add the minced chicken and cook until browned, breaking it up into smaller pieces. Season with salt and pepper to taste. Allow the chicken to cool slightly.
- Mix the Patties: In a large bowl, combine the grated potatoes, cooked chicken, chopped onions, egg(s), and any seasonings you desire. If the mixture feels too loose, you can add breadcrumbs for more binding.
- Form the Patties: Shape the mixture into small round patties using your hands.
- Fry the Patties: Heat oil or butter in a skillet over medium heat. Fry the patties in batches, cooking each side until golden brown and crispy (about 4-5 minutes per side). Once done, remove from the pan and place them on a paper towel-lined plate to absorb excess oil.
For the Creamy Mushroom Sauce:
- Sauté the Mushrooms and Onions: In the same skillet, add a little more butter or oil if needed. Sauté the onions and garlic until soft and fragrant (about 2-3 minutes). Add the mushrooms and cook until they release their moisture and become golden brown.
- Make the Sauce: Add the chicken or vegetable broth to the mushrooms and let it simmer for about 5 minutes, allowing the liquid to reduce slightly. Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally until the sauce thickens, about 3-5 minutes. Season with salt, pepper, and fresh herbs.
- Serve: Pour the creamy mushroom sauce over the crispy chicken and potato patties. Serve hot, garnished with additional herbs if desired.
Variations:
- Vegetarian Option: Replace the minced chicken with cooked lentils or tofu for a vegetarian version.
- Spicy Patties: Add chili flakes or diced green chilies to the patty mixture for a spicy kick.
- Cheesy Patties: Incorporate shredded cheese (like cheddar or mozzarella) into the patty mix for extra richness and flavor.
- Gluten-Free Option: Use gluten-free breadcrumbs or skip them entirely. Ensure your cream is gluten-free as well.
- Mushroom Sauce Variations: You can add a splash of white wine to the sauce for added depth. Alternatively, use different types of mushrooms (like cremini, portobello, or shiitake) for a variety of flavors.
Tips:
- Binding: If the patties feel too loose or soft, add breadcrumbs or a little flour to help hold them together. You can also refrigerate the patties for 15-20 minutes before frying to firm them up.
- Crispiness: For extra crispy patties, after frying, you can place them in a preheated oven (around 180°C / 350°F) for 5-10 minutes to ensure they’re crispy on the outside and cooked through.
- Mushroom Sauce: If you want a richer sauce, you can add grated Parmesan cheese to the cream sauce for an extra layer of flavor.
- Healthier Option: For a lighter version, you can bake the patties instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 200°C (400°F) for about 20 minutes, flipping them halfway through.
- Make-Ahead: You can prepare the patties in advance and store them in the fridge for up to a day before frying them. The sauce can also be made ahead and reheated before serving.
Enjoy!