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Cooking Secrets
- Make sure the oil is hot enough before frying to get a crispy crust.
- Use boiled potatoes and eggs that are fully cooled for easier filling preparation.
- Avoid overfilling to prevent the filling from leaking during cooking.
Ingredients 0/19
What Makes This Recipe So Great
Step 1
Grat 4 medium potatoes, then squeeze out as much moisture as you can using a clean towel or cheesecloth.
Step 2
In a big bowl, combine the grated potatoes with 3 eggs, chopped onions, diced capsicum, chili flakes, salt, pepper, coriander leaves, and a bit of all-purpose flour. Mix everything well until it’s all combined.
Step 3
Spread this potato mixture evenly on a baking tray lined with parchment paper, shaping it into a square. Pop it in the oven at 180°C and bake for about 20-25 minutes.
Step 4
Once baked, take it out, remove the parchment, and cut the potato base into equal pieces. Set these aside for now.
Step 5
Heat some oil in a pan, then sauté chopped onion and garlic for 2-3 minutes until they’re soft and fragrant. Add the chicken and cook for another 5-7 minutes. Season with salt, pepper, and chili flakes.
Step 6
Stir in tomato paste, diced capsicum, chopped tomatoes, and coriander leaves. Cook for a minute, then toss in some grated mozzarella cheese and mix it all together. Take it off the heat.
Step 7
Spoon the chicken filling onto each potato piece and roll them up. Place the rolls on a baking tray, sprinkle with more cheese and coriander leaves for garnish.
Step 8
Bake the rolls at 180°C for about 15 minutes until the cheese melts and everything is heated through. Serve warm and enjoy!
