Potato Roll with Chicken Filling

Ingredients

For the Potato Dough:

4 medium-sized potatoes, boiled and mashed

2 eggs

4 pieces triangle cheese (or any spreadable cheese)

Fresh coriander and parsley, finely chopped (to taste)

Salt, to taste

Black pepper, to taste

Cumin, to taste

Chili powder (optional)

For the Chicken Filling:

1 medium onion, finely chopped

2 medium tomatoes, diced

Fresh coriander and parsley, finely chopped (to taste)

1 tsp (5 g) paprika

1 tsp (5 g) cumin

½ tsp (2.5 g) turmeric

½ tsp (2.5 g) chili powder

Black pepper, to taste

Salt, to taste

Dried garlic (optional)

200 g (7 oz) cooked chicken, shredded or diced

Mozzarella cheese (optional)

For Garnishing:

Pizza sauce (or tomato sauce)

Mozzarella cheese

Fresh cilantro, finely chopped

Instructions

1. Prepare the Potato Dough:

We begin by making a smooth, well-seasoned potato dough. This forms the base for our roll.

Boil the Potatoes:

Start by boiling 4 medium-sized potatoes until they are soft and easily mashable. Drain and transfer them into a large mixing bowl.

Mash the Potatoes:

Use a potato masher to thoroughly mash the potatoes, ensuring there are no lumps.

Add Eggs and Cheese:

To the mashed potatoes, add 2 eggs and 4 pieces of triangle cheese (or any spreadable cheese of your choice). These ingredients will give the dough a creamy, rich texture.

Season the Dough:

Mix in finely chopped coriander and parsley, followed by salt, black pepper, cumin, and chili powder (if desired) to taste. Stir the mixture until you achieve a smooth, cohesive dough. Set aside.

2. Prepare the Chicken Filling:

Next, we’ll prepare a flavorful chicken filling, rich with spices and fresh herbs.

Sauté the Onions:

Heat some oil in a pan over medium heat. Add 1 finely chopped onion and sauté until the onion becomes translucent and tender.

Cook the Tomatoes:

Add 2 diced tomatoes to the pan, stirring occasionally. Cook for about 3-4 minutes until the tomatoes soften and break down into a sauce-like consistency.

Add the Spices:

Season the mixture with 1 tsp paprika, 1 tsp cumin, ½ tsp turmeric, ½ tsp chili powder, black pepper, and salt to taste. Stir to combine and allow the spices to bloom.

Incorporate the Chicken:

Add 200 g (7 oz) of cooked, shredded or diced chicken into the pan, mixing it with the tomato and spice mixture. Let it cook for another 3-5 minutes, ensuring the chicken is heated through and well-coated with the seasoning.

Finish with Herbs:

Stir in some fresh coriander and parsley, giving the filling a burst of freshness. Remove from heat and set aside.

3. Assemble the Potato Roll:

Now that the components are ready, we can assemble the roll.

Form the Base:

On a clean surface or a large piece of parchment paper, spread the potato dough into a rectangular layer. Aim for an even thickness to ensure the roll cooks uniformly.

Add the Filling:

Evenly spread the chicken filling over the potato layer, leaving a small border around the edges.

Optional Cheese Addition:

If you’d like an extra layer of indulgence, sprinkle some mozzarella cheese over the chicken filling for a rich, cheesy interior.

Roll the Dough:

Using the parchment paper to assist, carefully roll the potato dough over the filling, forming a log shape. Be gentle to avoid tearing the dough. Once fully rolled, transfer the roll onto a baking tray lined with parchment paper.

4. Bake and Garnish:

The final step is baking the roll to perfection.

Preheat the Oven:

Set your oven to 180°C (350°F).

Top with Sauce and Cheese:

Spread a thin layer of pizza sauce (or tomato sauce) over the top of the potato roll. Generously sprinkle mozzarella cheese and freshly chopped cilantro for a flavorful garnish.

Bake:

Place the roll in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and golden brown.

Cool and Slice:

Once baked, let the roll cool for a few minutes to firm up. Slice into portions and serve warm.

Nutrition Information (Approximate per serving, serves 6):

• Calories: 270 kcal
• Carbohydrates: 28 g
• Protein: 15 g
• Fat: 11 g
• Fiber: 4 g
• Sodium: 420 mg