🥔🍗 Potato and Chicken Patties with Creamy Mushroom Sauce
Ingredients:
For the Patties:
- 4–6 medium potatoes, peeled and grated
- 400 g minced chicken
- 1–2 eggs (depending on size)
- 1 small onion, finely chopped (optional but recommended)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour (or breadcrumbs)
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1 teaspoon dried herbs (like parsley or thyme)
- Oil for frying
For the Creamy Mushroom Sauce:
- 200 g mushrooms, sliced (white or brown mushrooms)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 ml heavy cream (or half-and-half)
- ½ cup chicken broth or vegetable broth
- Salt and pepper to taste
- 1 teaspoon Dijon mustard (optional for extra flavor)
- Fresh parsley, chopped (for garnish)
🛠️ Preparation:
For the Patties:
- Prepare the potatoes: Grate the potatoes and squeeze out the excess water using a clean kitchen towel or paper towels.
- Mix the ingredients: In a large bowl, combine grated potatoes, minced chicken, egg(s), onion, garlic, flour, salt, pepper, paprika, and herbs. Mix well until fully combined.
- Shape the patties: Form small to medium-sized patties with your hands.
- Cook the patties: Heat a little oil in a non-stick pan over medium heat. Fry the patties for about 4–5 minutes on each side, until golden brown and cooked through.
For the Creamy Mushroom Sauce:
- Cook the mushrooms: In a separate pan, heat butter and olive oil. Add the onions and garlic; sauté until fragrant. Add the sliced mushrooms and cook until tender.
- Make the sauce: Pour in the chicken broth and let it simmer for a minute. Stir in the cream and mustard. Cook for another 3–5 minutes until the sauce thickens slightly. Season with salt and pepper.
- Finish: Garnish with fresh parsley.
- Serve: Place the patties on a plate and generously drizzle the creamy mushroom sauce over them.
📋 Notes:
- Potato moisture is key! Make sure you squeeze out the water really well, or the patties may fall apart.
- You can bake the patties for a healthier version: 180°C (350°F) for about 20 minutes, flipping halfway through.
- Add some grated cheese to the mix for an extra creamy patty.
💡 Tips:
- If the mixture feels too wet, add a little more flour or breadcrumbs.
- For a spicy version, add a pinch of chili flakes.
- Serve with a side of green salad, steamed veggies, or mashed potatoes for a complete meal.
- Make smaller patties for sliders or appetizers.
🍽️ Servings:
- Makes about 12 small to medium patties.
- Serves approximately 4–5 people.
🥗 Nutritional Info (per serving, approximate):
- Calories: 420 kcal
- Protein: 25 g
- Carbs: 20 g
- Fat: 25 g
- Fiber: 3 g
- Sugars: 2 g
(Nutritional values may vary based on specific products used.)
🌟 Benefits:
- High in protein to support muscle health.
- Contains potassium from potatoes for heart health.
- Comfort food that’s still wholesome when pan-fried or baked.
- Mushrooms bring in antioxidants and vitamin D.
❓ Q/A:
Q: Can I use turkey instead of chicken?
A: Absolutely! Ground turkey works just as well.
Q: Can I make the patties ahead of time?
A: Yes! Prepare and shape the patties, then store them in the fridge for up to 24 hours before cooking.
Q: What if I don’t have cream for the sauce?
A: You can substitute with milk and a bit of flour for thickness, or use Greek yogurt for a lighter twist.
Q: How do I make it gluten-free?
A: Use gluten-free flour or breadcrumbs, and double-check that your broth and mustard are gluten-free.
💬 ✅ If you love this recipe, drop a comment or emoji to keep the deliciousness coming!
◼️Thank you!◼️ 🥰😍🤗
Would you also like me to create a cute printable recipe card for this? 🎨🍴