This incredible dish made with just 1kg of potatoes and 2 eggs is a true village gem — passed down from my grandmother and now a beloved family favorite. It features a crispy golden crust, a soft and savory interior, and a creamy homemade sauce that ties everything together. Whether you’re cooking for breakfast, lunch, or dinner, this hearty meal will impress everyone at the table.
✅ Ingredients:
- 2 eggs
- 1 kg potatoes
- Salt and black pepper (to taste)
- Sweet paprika (a pinch)
- 1 carrot (grated)
- 2 onions (finely chopped)
- 1 clove garlic (minced)
- Fresh parsley (chopped)
- 5 tablespoons flour
- Butter (for frying)
- Vegetable oil
- 1 chicken fillet (cooked and shredded)
- 150 g mushrooms (sliced)
- Paprika (to taste)
- 70 ml cream
- 100 g cheese (mozzarella or any melting cheese)
🧑🍳 Instructions:
Step 1: Prepare the Potato Mixture
Peel and grate the potatoes. Squeeze out excess water using a clean kitchen towel. In a large bowl, mix grated potatoes with carrots, onions, garlic, salt, pepper, sweet paprika, parsley, and flour. Add eggs and stir well until fully combined.
Step 2: Cook the Chicken Filling
In a pan, add a little oil and butter. Sauté onions until golden. Add the chicken fillet and cook until tender and lightly browned. Season with salt, pepper, and paprika. Set aside.
Step 3: Make the Mushroom Mixture
In the same pan, melt more butter and sauté sliced mushrooms until softened. Season lightly and set aside.
Step 4: Fry the Base
Heat vegetable oil and a bit of butter in a large skillet. Spoon half the potato mixture into the pan and flatten into an even layer. Cook on medium heat until golden (about 4–5 minutes). Flip carefully and cook the other side.
Step 5: Layer the Fillings
Once both sides are golden, spread the cooked chicken over the potato base. Top with sautéed mushrooms and sprinkle cheese evenly over everything.
Step 6: Cover and Finish Cooking
Add the remaining potato mixture on top to form a sandwich-like layer. Press gently and cook for another 4–5 minutes per side until golden and crispy all over.
Step 7: Make the Creamy Sauce
While the dish cooks, prepare the sauce by mixing:
- 200g Greek yogurt
- 2 tablespoons mayonnaise
- Salt and pepper
- Chopped dill
- Grated cucumber (drained slightly)
- Minced garlic
Stir well and chill until ready to serve.
Step 8: Serve & Enjoy
Slice the potato cake into portions, drizzle with the creamy sauce, and enjoy warm!
📝 Tips:
- You can bake this instead of frying for a lighter version.
- Use leftover chicken or turkey if preferred.
- The sauce can be made ahead and stored in the fridge for up to 2 days.
- Add a sprinkle of smoked paprika on top before serving for extra flavor.
