Potato Cheesecakes with Chicken and Cheese
by Editorial Staff
Potato cheesecakes with chicken and cheese are delicious and easy to prepare. They taste like zrazy or potatoes, but, unlike them, cheesecakes are more useful, because they are baked, not fried. These cheesecakes can serve as both a snack and a main course, if served with a salad of fresh vegetables.
Cook: 1 hour
Servings: 7
Ingredients
- For cheesecakes:
- Potatoes – 0.5 kg (peeled weight)
- Cheese (I have mozzarella) – 100 g
- Flour – 2 tablespoon. heaping spoons (60 g)
- Egg (large, category C0) – 1 pc.
- Dill greens – a few twigs
- Parsley greens – a few sprigs
- Salt to taste
* - For filling:
- Minced chicken – 250 g
- Sour cream – 1 tbsp
- Bulb onions (large size) – 1 pc.
- Garlic – 2-3 cloves
- Vegetable oil – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare your ingredients. Instead of mozzarella, you can take any cheese that melts well. Peel the potatoes, wash and cut into large pieces.
- Pour potatoes with clean water and boil for 15-20 minutes. 5-10 minutes before cooking, add salt to taste.
- Drain the water from the finished potatoes, return the saucepan to the heat and, stirring, evaporate the remaining liquid. This will take just a couple of minutes. Start preheating the oven to 170 ° C.
- Mash the potatoes into a smooth puree. Let it cool slightly. Break the egg into a small bowl, shake with a fork. Chop fresh herbs as well. Add chopped herbs, flour and most of the egg to the slightly cooled potatoes (leave about 1 tablespoon to grease the cheesecakes).
- Mix well until a plastic mass is obtained.
- Prepare the filling. Peel and cut the onion into small cubes. Pour oil into a frying pan, put onion and minced meat there and fry over medium heat until tender. If you use minced chicken breast, then in order not to dry the meat, I advise you to first fry the onion until soft, and then add the minced meat to it and fry for a few minutes.
- At the very end, add chopped garlic, sour cream, salt and pepper.
- Form the cheesecakes. Divide the potato mass into 7 parts, roll into balls and place on a baking sheet lined with baking paper. Mash each ball into a cake and make a small indentation in the center. Lubricate the cheesecake blanks with the remaining egg.
- Fill the grooves with the finished filling.
-
Grate the cheese on a fine grater and place on top of the filling.
- Send the cheesecakes to the oven, preheated to 170-180 ° C, for 15 minutes.
- You can serve potato cheesecakes with chicken right away, but they are also very tasty when cold.
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