Chicken Stuffed with Crispy Potato and Egg

Ingredients

• Potato 4 medium size
• 3 medium size Eggs
• Onion ½ Cup
• Capsicum ½ Cup
• Chilli Flakes 1 tsp
• Coriander Leaves 1 tbsp
• 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
• Grated Mozzarella cheese ½ Cup
• Garnish with some Cheese and Coriander Leaves

Ingredient Image

Step 1

Grat 4 medium potatoes, then squeeze out as much moisture as you can using a clean kitchen towel or your hands.

Step 2

In a bowl, combine the grated potatoes with 3 eggs, chopped onions, diced capsicum, chili flakes, salt, pepper, chopped coriander, and a little all-purpose flour. Mix everything well until it’s evenly combined.

Step 3

Spread the potato mixture evenly on a baking tray lined with parchment paper, shaping it into a square. Bake it in a preheated oven at 180°C for about 20-25 minutes until it’s cooked through and slightly crispy.

Step 4

Once baked, remove the parchment paper and cut the potato layer into equal squares. Set these aside for now.

Step 5

Heat some oil in a pan, then sauté chopped onions and garlic for a couple of minutes until they become soft and translucent. Add the chicken pieces 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, cooking for another minute. Add grated mozzarella cheese, mix well, and take the pan off the heat.

Step 7

Place some of the chicken mixture onto each potato square and carefully roll them up. Arrange the rolls on a baking tray, sprinkle some extra cheese and coriander on top.

Step 8

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