Ingredients
For the potato crust:
- 1.5 pounds (about 700 g) potatoes, grated
- 1 onion, finely chopped
- 1 carrot, grated
- 2 garlic cloves, chopped
- 1 egg
- 2 tablespoons flour
- salt and pepper to taste
For the chicken and mushroom filling:
- ⅓ pound (about 150 g) chicken fillet, diced
- ½ pound (about 200 g) mushrooms, sliced
- 2 onions, finely chopped
- ½ cup (120 ml) cream, 20% fat
- Dried garlic to taste
- curry powder to taste
- salt and pepper to taste
- A piece of butter (about 1 tablespoon for frying)
For assembly:
- ⅓ pound (about 150 g) mozzarella, grated
- A small amount of vegetable oil for frying
- A bunch of spring onions, chopped (for garnish)
step-by-step instructions
- Prepare potato mixture: Start by preparing the base for the filled cookies. Grate the potatoes and remove excess moisture thoroughly. Use a clean kitchen towel or cheesecloth to squeeze the moisture out of the grated potatoes. In a large bowl, combine the grated potatoes with finely chopped onion, grated carrot and minced garlic. Crack the egg and add the flour. Season generously with salt and pepper. Mix everything well until the mixture is slightly sticky and holds its shape.
- Prepare the chicken and mushroom stuffing: In a large skillet, melt the butter over medium heat. Add the finely chopped onions and sauté until translucent and fragrant. Then add the diced chicken fillets to the pan and brown on all sides.When the chicken is cooked through, add the sliced mushrooms. Stir and let the mushrooms release their liquid. Continue cooking until the liquid has evaporated and the mushrooms are golden brown. Season the mixture with dried garlic, curry powder, salt and pepper to taste. Add the cream and stir. Simmer for a few minutes until the stuffing thickens slightly. Remove from the heat and set aside.
- Form potato crusts: Heat a nonstick pan or griddle over medium-high heat and lightly grease with a little vegetable oil. Take a portion of the prepared potato mixture, shape it into a cookie and place it in the pan. Flatten it slightly with your hand. Fry each potato cookie for about 3-4 minutes per side until golden brown and crispy. Place the finished cookies on a plate and repeat the process until all the potato mixture is used up.
- Assemble Stuffed Potato Biscuits: Preheat oven to 350°F (180°C). Now that the potato crusts and filling are ready, it’s time to assemble the biscuits. Take a crispy potato biscuit and place a generous spoonful of the chicken and mushroom filling in the center. Sprinkle a layer of grated mozzarella cheese over the filling. Carefully fold the potato crust in half and lightly press the edges to form a filled biscuit. Place the filled biscuits in a greased baking dish. Repeat this process with the remaining crusts and filling until all the biscuits are assembled.
- Bake the filled cookies: Sprinkle a little more grated mozzarella cheese on top of each filled cookie for extra creaminess. Place the baking dish in the preheated oven and bake for 15-20 minutes, until the cheese is melted, bubbly, and lightly golden brown.
- Garnish and serve: Remove the filled biscuits from the oven and sprinkle with freshly chopped green onions to add a pop of color and a mild, fresh flavor. Serve these delicious potato-crusted chicken and mushroom biscuits hot.
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Just 2 ingredients make it delicious