Filled Potato Croquettes

Ingredients

Potatoes 500 g

Chicken (fillet) 250 g

Eggs 2

White onion 1

Parsley 4 sprigs

Olive oil 2 tbsp

Butter 1 tbsp

Chicken broth 4 tbsp

Ground black pepper to taste

Sea salt to taste

Breadcrumbs 4 tbsp

Natural yogurt 200 g

Cucumber 1

Garlic 1 clove

Mint

Lemon juice

Wash the potatoes and boil them in their skins until tender. Boil the fillets, adding salt.

Fry the finely chopped onion in olive oil and butter. Cut the chicken fillet into very small cubes. Fry with the onion. Add a little chicken broth, one chopped hard-boiled egg, and herbs. Season with salt and pepper. Cool. Toast a piece of bread in the oven. Grind it in a blender to make breadcrumbs.



Peel the boiled potatoes. Mash them. Season with salt and pepper, add a little chicken broth, and a raw egg. Form the mashed potatoes into a flatbread. Place a spoonful of filling in the center, pinch the edges together, and roll into a ball. Roll in breadcrumbs. Bake at 200°C for 20 minutes.



Bon appétit!