Hello friends! I hope you’re all well and healthy. I’m excited to share with you a delicious and easy-to-make recipe that will surely become a family favorite.
These Chicken Potato Rolls with Mushroom Cream Sauce are perfect for a busy weekday dinner or a special meal.
They are filled with a spicy chicken mixture, baked to perfection, and served with a creamy mushroom sauce.
How To Make Chicken Potato Rolls with Mushroom Cream Sauce Recipe
Ingredients
- For Potato Rolls:
- 4-6 medium potatoes, grated
- 1-2 eggs
- 1 medium onion, grated
- 2 cloves of garlic, grated
- 1 tsp pepper
- 1 tsp Italian herbs
- 1 tsp salt
- 1/2 tsp pepper
- 100 grams flour
- 2 tbsp oil
- 100 grams mayonnaise
- 1 medium onion, chopped
- For Minced Chicken Filling:
- 400 grams minced chicken
- 1 medium onion, chopped
- 1 tsp pepper
- 1 tsp salt
- 100 grams mayonnaise
- For Creamy Mushroom Sauce:
- 250 grams mushrooms, sliced
- 1 medium onion, chopped (optional)
- 2 garlic cloves, minced (optional)
- 120 grams butter
- 200 ml cream
- 1 tsp nutmeg
- 1/2 tsp salt
- 150 grams grated mozzarella cheese
Instructions
Prepare Potato Mixture:
Grate the potatoes and squeeze out the excess liquid.
In a large mixing bowl, combine the grated potatoes, eggs, grated onion, grated garlic, pepper, Italian herbs, salt, and flour.
Mix well until all ingredients are evenly combined.
Make Potato Pancakes:
Heat a non-stick frying pan over medium heat and add a little oil.
Take a spoonful of the potato mixture and flatten it into a pancake shape in the pan.
Fry the potato pancakes on both sides until golden brown. This should take about 3-4 minutes per side.
Remove the pancakes from the pan and place them on a paper towel to drain excess oil.
Repeat the process until all the potato mixture is used up. You should get about 6-8 pancakes.
Prepare Minced Chicken Filling:
In a separate pan, heat some oil over medium heat.
Add the chopped onion and cook until golden brown.
Add the minced chicken, pepper, salt, and mayonnaise.
Stir well and cook until the chicken is fully cooked and the mixture is well combined.
Assemble Potato Rolls:
Take a potato pancake and spread a portion of the minced chicken filling over it.
Roll the pancake to enclose the filling, forming a roll.
Place the rolls in a baking dish.
Repeat with the remaining pancakes and filling.
Bake the Rolls:
Preheat your oven to 200°C (392°F).
Place the baking dish with the potato rolls in the oven and bake for 35 minutes.
Prepare Creamy Mushroom Sauce:
In a saucepan, melt the butter over medium heat.
Add the sliced mushrooms and cook until they are soft and golden brown.
If using, add the chopped onion and minced garlic, and cook until they are tender.
Pour in the cream, add the nutmeg and salt, and stir well.
Cook the sauce until it thickens slightly.
Stir in the grated mozzarella cheese until it melts and the sauce is smooth.
Serve:
Remove the baked potato rolls from the oven.
Pour the creamy mushroom sauce over the rolls.
Garnish with fresh herbs like dill or parsley if desired.
Serve hot and enjoy!
Notes and Tips:
Squeezing Potatoes: Ensure to squeeze out as much liquid as possible from the grated potatoes. This helps in achieving a crispy texture for the pancakes.
Frying Pancakes: Fry the potato pancakes on medium heat to ensure they cook evenly without burning.
Customizing Filling: You can customize the filling by adding vegetables like bell peppers or spinach for added nutrition.
Creamy Sauce: For a richer sauce, you can use a combination of cream and milk. Adjust the consistency by adding more or less cream.
Cheese: Mozzarella cheese gives a nice melty texture, but you can use other cheeses like cheddar or parmesan as well.
Serving Ideas: These potato rolls can be served with a side salad or steamed vegetables for a complete meal.
Conclusion
These Potato Rolls with Minced Chicken and Creamy Mushroom Sauce are a delightful combination of flavors and textures.
They are easy to make and perfect for any occasion. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to impress.
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