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In a pan, heat olive oil and sauté onion and garlic until fragrant.
Add diced chicken and cook until golden.
Stir in mushrooms and cook until softened.
Pour in cream, season with salt, pepper, and nutmeg. Simmer for 5–7 minutes until thickened. Set aside.
2. Prepare the Potato Patties:
Squeeze excess moisture from grated potatoes and carrots.
Mix them with eggs, chopped onions, flour, butter, salt, and pepper.
Heat a non-stick skillet and drop spoonfuls of the mixture to form patties.
Cook until golden brown on both sides. Place on paper towels to drain.
3. Assemble the Dish:
Serve patties warm, topped with the creamy chicken and mushroom mixture.
Garnish with fresh parsley.
Serving and Storage Tips
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