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#### Instructions:
**Step 1: Prepare the Potato and Chicken Patties**
1. **Cook the potatoes:** Place the diced potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 10-12 minutes. Drain the water and mash the potatoes until smooth. Set aside to cool slightly.
2. **Cook the chicken:** While the potatoes are cooking, cook the chicken breasts or thighs. You can either boil or bake the chicken. Once cooked, shred the chicken into small, bite-sized pieces.
3. **Mix the patty ingredients:** In a large mixing bowl, combine the mashed potatoes, shredded chicken, finely chopped onion, garlic powder, paprika, parsley, and salt and pepper to taste. Add the egg and breadcrumbs, mixing until everything is well combined. The mixture should be firm enough to form into patties. If it’s too soft, add more breadcrumbs until you reach the right consistency.
4. **Form the patties:** Divide the mixture into even portions and shape each into a patty, about 2-3 inches in diameter. Coat each patty lightly with breadcrumbs to help them crisp up when fried.
**Step 2: Fry the Patties**
1. Heat the olive oil in a large skillet over medium heat.
2. Once the oil is hot, add the patties to the pan, being careful not to overcrowd them. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
3. Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
**Step 3: Make the Creamy Mushroom Sauce**
1. In the same skillet, melt the butter over medium heat.
2. Add the chopped onion and sauté until softened and translucent, about 3 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
4. Stir in the minced garlic and cook for another minute, until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
6. Season the sauce with thyme, salt, and pepper to taste. If you prefer a thicker sauce, let it simmer for a few more minutes.
**Step 4: Serve the Dish**
To serve, place the crispy potato and chicken patties on a plate and generously drizzle with the creamy mushroom sauce. Garnish with fresh parsley if desired.
This dish pairs wonderfully with a side of steamed vegetables or a simple green salad. The combination of crispy patties with the luscious, velvety mushroom sauce makes for a truly comforting and satisfying meal.
#### Tips & Variations:
– **For a healthier version:** You can bake the patties in the oven instead of frying them. Simply place them on a baking sheet, lightly spray with cooking spray, and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
– **Add some cheese:** If you love cheese, add a handful of shredded cheese (cheddar or mozzarella) to the potato-chicken mixture before forming the patties for an extra cheesy bite.
– **Make it spicier:** Add some red pepper flakes or chopped jalapeños to the potato mixture for a bit of heat.
#### Conclusion:
These **Potato and Chicken Patties with Creamy Mushroom Sauce** are a perfect balance of flavors and textures—crispy on the outside, tender on the inside, and smothered in a rich, savory sauce. Whether you’re preparing a weeknight dinner or a special meal for guests, this recipe is sure to become a favorite in your home.
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