Name: Stuffed potato pancake pockets with chicken breasts – a quick dinner in no time
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 300 g chicken breasts; 1 tablespoon oil; 1 medium onion; salt, freshly ground pepper; ground sweet paprika to taste; 400 g raw potatoes; 1 egg; 1 tablespoon all-purpose flour; salt, black pepper, dried garlic to taste; a little oil for frying; 2 cherry tomatoes; 100 g mozzarella, sliced; chopped fresh parsley

Preparing the chicken filling Cut the breasts into small cubes. In heated oil, sauté the finely chopped onion, add the meat, season with salt and pepper and sprinkle with ground paprika. Cook for 5–7 minutes until golden, then set aside.

Potato dough Peel the potatoes and grate them finely. Squeeze out the excess water. In a bowl, mix them with the egg, flour, salt, pepper and dried garlic into a compact mass.

Frying the base of the pocket Heat a little oil in a pan. Pour half of the potato mixture onto it and spread it into a patty shape. Fry for 5 minutes over medium heat, until the edges set.

Filling Arrange the roasted chicken pieces, tomato slices, mozzarella slices on one half of the potato pancake and sprinkle with parsley.

Closing and finishing Fold the empty part of the potato pancake over the filling and gently press the edges together. Cook for another 5 minutes, then flip the pocket and fry the other side until golden.