Ingredients:
FOR THE PATTIES:
4-6 medium potatoes, grated
400 g minced chicken
1-2 eggs
1 medium onion, grated
2 cloves garlic, grated
1 tsp pepper
1 tsp Italian herbs
1 tsp salt
1/2 tsp black pepper
100 g flour
2 tbsp oil
100 g mayonnaise
1 medium onion, chopped (for garnish)
FOR THE MUSHROOM SAUCE:
250 g mushrooms, sliced
1 medium onion, chopped (optional)
2 garlic cloves, minced (optional)
120 g butter
200 ml cream
1 tsp nutmeg
1/2 tsp salt
150 g grated mozzarella cheese
Prep Time: 20 minutes
Cooking Time: 25-30 minutes
Total Time: 45-50 minutes
Servings: 4-6
PREPARATION:
STEP 1: PREPARE THE PATTIES
Start by peeling and grating the potatoes. Once grated, place them into a clean kitchen towel or cheesecloth, and squeeze out the excess moisture to ensure your patties aren’t soggy.
In a large mixing bowl, combine the grated potatoes, minced chicken, grated onion, and garlic. Add in the eggs, pepper, Italian herbs, salt, and black pepper.
Gradually mix in the flour until the mixture binds together. The flour will help hold the patties together while cooking. Add the mayonnaise and mix again to create a smooth, cohesive mixture.
Heat 2 tablespoons of oil in a large frying pan over medium heat. While the oil heats up, form the potato-chicken mixture into small, round patties, roughly the size of your palm.
Fry the patties in batches, cooking each one for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to absorb any excess oil.
STEP 2: PREPARE THE MUSHROOM SAUCE
In a separate pan, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, about 3 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the sliced mushrooms and cook for about 5-7 minutes, or until the mushrooms release their moisture and become tender.
Pour in the cream, stirring constantly, and let it simmer for another 5 minutes until the sauce begins to thicken.
Season the sauce with nutmeg and salt, then stir in the grated mozzarella cheese. Continue to cook for 1-2 more minutes, or until the cheese has melted and the sauce is smooth and creamy.
STEP 3: ASSEMBLE AND SERVE
Place the cooked patties on serving plates.
Generously spoon the creamy mushroom sauce over the patties.
Garnish with chopped onions or fresh herbs, such as parsley, if desired.
Serve hot with a side of vegetables, rice, or your favorite salad.
Why This Recipe Is Timeless
Potato and Chicken Patties with Creamy Mushroom Sauce are a timeless dish because they combine the comforting, universally loved flavors of potatoes and chicken, creating a meal that appeals to a wide range of tastes. The addition of fresh herbs and spices like garlic and adds depth to the patties, while the creamy mushroom sauce enriches the dish with its luxurious texture and flavor. It’s a dish that feels both indulgent and homey, satisfying cravings for both comfort food and something a bit more elevated.
This recipe has also stood the test of time because of its adaptability. You can easily modify it to fit your dietary preferences. If you want to make it gluten-free, simply replace the flour with a gluten-free alternative. You can also swap the chicken for another protein like turkey or even tofu for a vegetarian version. The creamy mushroom sauce is versatile and can be altered to suit your tastes—add some white wine, fresh thyme, or a splash of balsamic vinegar for extra layers of flavor.
The recipe’s simplicity is another reason why it’s timeless. Using everyday ingredients that are easily available, the process is straightforward and does not require complicated techniques or fancy equipment. At the same time, the dish looks elegant enough to serve at a dinner party or special occasion. It’s a perfect example of how humble ingredients, prepared thoughtfully, can result in a satisfying and unforgettable meal.
Nutrition Facts (Per Serving)
Calories: 450 kcal
Protein: 22 g
Fat: 28 g
Carbohydrates: 30 g
Fiber: 4 g
Sugar: 5 g
Enjoy !