RCI-SN.002.0199.001
Makoud vil Djedj
Chicken-stuffed potato patties
Prep75 min
Cook90 min
Total165 min
Servings4
Difficultyadvanced
Ingredients
- potato — peeled2 pounds
- 2 medium
- onion — finely chopped1 medium
- 2 cloves
- ¼ teaspoon
- ¼ teaspoon
- ⅛ teaspoon
- parsley — finely chopped6 sprigs
- chicken breast — cooked and chopped½ pound
- ⅛ teaspoon
- ⅛ teaspoon
- flour — for dusting½ cup
- oil — for frying1 unit
Method
1
Cut the peeled potatoes into thin matchsticks or use a mandoline to create uniform julienne cuts.
2
Heat oil in a large skillet over medium-high heat until it shimmers and is ready for frying.
3
Working in batches, fry the potato matchsticks until golden and crispy, approximately 8–10 minutes per batch, then drain on paper towels.
10 minutes
4
Combine the fried potatoes with the chopped cooked chicken in a large bowl, mixing gently to distribute evenly.
5
Stir this mixture into the potato-chicken combination.
6
Pour the beaten eggs over the potato mixture and fold gently until all ingredients are coated.
7
Dust the surface with flour, then shape the mixture by hand into 4 equal oval or cylindrical croquettes, handling gently to keep them intact.
8
Dust each croquette lightly with the remaining flour, shaking off excess.
9
Heat oil in a clean skillet over medium-high heat until shimmering.
10
Carefully place the croquettes in the hot oil and fry for 4–5 minutes per side until deep golden brown and crispy.
5 minutes
11
Transfer the finished makoud vil djedj to a clean paper towel to drain excess oil, then serve warm.