Ingredients:
1 kg potatoes
3 cloves of garlic
3 chicken eggs
A bunch of dill
1 chicken fillet
1 raw sweet red pepper
1 tomato
30 ml cream (20% fat)
150 g hard mozzarella cheese
Vegetable oil
Salt, ground black pepper, ground sweet paprika (to taste)
Instructions:
Prepare the Potatoes:
Peel the potatoes and grate them finely.
Squeeze out any excess liquid from the grated potatoes and transfer them to a large mixing bowl.
Make the Filling:
Finely chop the onion, garlic, sweet red pepper, and tomato.
Cut the chicken fillet into small pieces.
In a skillet, heat some vegetable oil over medium heat. Sauté the onion and garlic until translucent.
Add the chicken pieces to the skillet and cook until they are golden brown and cooked through.
Mix in the chopped sweet red pepper and tomato. Cook for an additional 3-5 minutes until the vegetables are tender. Let the mixture cool slightly.
Prepare the Potato Mixture:
To the grated potatoes, add the eggs, chopped dill, cream, salt, pepper, and paprika. Mix well to combine thoroughly.
Assemble the Rolls:
Preheat your oven to 180°C (350°F). Grease a baking sheet with vegetable oil.
Take a portion of the potato mixture and flatten it on your palm to form a small circle.
Place a spoonful of the chicken and vegetable filling in the center of the circle. Sprinkle with grated mozzarella cheese.
Carefully fold the potato mixture around the filling to form a roll, ensuring the edges are sealed.
Bake:
Arrange the potato rolls on the prepared baking sheet.
Bake in the preheated oven for about 20-25 minutes, or until the rolls are golden brown and crispy.
Serve:
Serve the potato rolls hot, accompanied by a side of sour cream or your favorite dipping sauce.
Enjoy these delicious potato rolls as a satisfying meal for breakfast, lunch, or dinner!