Chicken potato rolls

🍴 Instructions

1. Cook the Aromatics

1. Heat butter/oil in a pan.
2. Add onion and cook until soft.
3. Add garlic and cook 1 minute.

2. Combine Filling

1. In a bowl, mix chicken, mashed potatoes, cheese, onion mixture, paprika, oregano, salt, pepper, and herbs.
2. Mix until smooth and shapeable.
3. If too soft, chill 20 minutes.

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3. Shape the Rolls

1. Form cylinder-shaped rolls or croquettes.

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4. Coat

1. Roll each piece in flour.
2. Dip in beaten eggs.
3. Coat in breadcrumbs.

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5. Fry

1. Heat oil over medium heat.
2. Fry rolls until golden and crispy on all sides.
3. Drain on paper towels.

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🧾 Air Fryer Option

• Spray with oil
• Air fry at 200°C (400°F) for 12–15 minutes, flipping halfway

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🧊 Storage & Freezing

• Keep in fridge: 3 days
• Freeze before frying: 2–3 months
• Fry straight from frozen

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🍽️ Serving Suggestions

Serve with:

• Garlic mayo
• Sweet chili sauce
• Ketchup
• Ranch

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💡 Tips

• Cold mashed potatoes work best
• Add 1 tbsp cornstarch to firm up filling
• Don’t overfill or they’ll burst
• Use mozzarella for gooey center

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🧾 Variations

• Add corn or peas
• Swap chicken for tuna
• Add curry powder for a twist

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💬 Engage Your Readers

“Would you fill yours with cheese, veggies, or spicy chicken?”

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If you’d like, I can also make:
✔ Baked, healthier version
✔ Quick dipping sauces
✔ Pinterest caption
✔ Reels/TikTok script

Just tell me, Ashley!