Golden Crispy Chicken with Potato and Egg Stuffing

1. Prepare the Potato Mixture:

• Grate 4 medium-sized potatoes and squeeze out all the excess water.
• In a bowl, combine the grated potatoes, 3 beaten eggs, ½ cup chopped onions, ½ cup chopped capsicum, 1 tsp chilli flakes, 1 tsp salt, 1 tbsp chopped coriander leaves, ½ tsp pepper, and 2 tbsp all-purpose flour. Mix everything well.

2. Bake the Potato Mixture:

• Spread the potato mixture evenly on a baking tray, shaping it into a square.
• Bake at 180°C for 20-25 minutes until golden and firm.
• After baking, remove the parchment paper, cut it into equal pieces, and set aside.

3. Prepare the Chicken Stuffing:

• In a pan, heat 1 tsp oil and sauté 1 chopped onion and 1 tsp chopped garlic for 2-3 minutes until translucent.
• Add 350g minced chicken and cook for 5-7 minutes until fully cooked.
• Season with 1 tsp salt, 1 tsp chilli flakes, and stir well.
• Add 3 tbsp tomato paste, ½ cup chopped capsicum, ½ cup chopped tomatoes, and 1 tbsp chopped coriander leaves. Cook for another minute.
• Stir in ½ cup grated mozzarella cheese and mix everything together. Set aside.

4. Assemble the Rolls:

• Take a piece of the baked potato and egg mixture, place a spoonful of the chicken stuffing on top, and roll it up carefully.
• Arrange the rolls on a baking tray and garnish with extra cheese and coriander leaves.

5. Final Bake:

• Bake the rolls at 180°C for 15 minutes until crispy and golden.

6. Serve:

• Your Crispy Potato Egg Stuffed Chicken is ready to serve! Enjoy this delicious and flavorful dish.