Stranger Foods

Meat stuffed potato pancake

Serves 6 | Prep 20 mins | Cook 30 mins

This meat stuffed potato pancake is full of excellent flavors. Chicken, peas, corn, mushrooms, and red bell pepper – a delicious combination. The perfect idea for a weekend lunch.

Source: www.cookhomey.com

Ingredients

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Imperial

x0.5

Chicken filling

500 g chicken breast or thighs
2 tbsp olive oil
1 large onion
1 clove garlic
300 g mushrooms
1 red bell pepper
150 g corn
1 tbsp tomato puree
3 tbsp ketchup
150 g peas (optional)
1 tsp ground cumin
salt and black pepper to taste

Potato pancakes

6 large potatoes, approx. 700 g
1 egg + 1 yolk
3 cloves garlic
3-5 tbsp plain flour
1 tsp marjoram
salt and pepper to taste

Instructions

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First, prepare the dough for potato pancakes. Clean and grate the potatoes. Place in a bowl together with grated garlic.
Add one whole egg along with one yolk, and season with marjoram, salt and black pepper. Gradually start adding the flour to the desired consistency. Mix well.
Heat a larger amount of oil in a skillet. Add the dough to the center of the pan and spread it over the entire surface. Fry until golden brown on each side for about . Place the finished pancakes on a paper towel. Repeat this step until you have used all the dough.
Now the stuffing. Sautee the onion in olive oil in a larger pan, then add the garlic and the diced chicken. Season with salt and pepper. Sear the meat nicely until brown for about .
Add tomato puree, chopped red bell pepper, and mushrooms. Stir and cook for another .
After that, add ketchup, ground cumin, corn, and peas. Mix well and turn off the heat.
Place the filling on the potato pancake and fold it in half. Garnish with fresh parmesan.

Nutrition

Per Serving	% Daily Value
Calories 403 kcal	20.1%
Total Fat 8.6 g	11.0%
Saturated Fat 1.1 g	5.5%
Carbohydrates 56.4 g	20.5%
Dietary Fibre 9 g	32.1%
Sugars 9.7 g	19.4%
Protein 27.7 g	55.4%
Sodium 0.55 g	23.9%

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