Fried Potato Cakes with Chicken and Mushrooms

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Fried Potato Cakes with Chicken and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
10 grams Porcini mushroom
300 grams button Mushroom
300 grams Oyster mushrooms
1 bunch scallions
700 grams Chicken breasts (skinless)
800 grams large, waxy Boiled potato (cooked and cooled)
salt
peppers
Nutmeg
4 Tbsps vegetable oil
300 milliliters Chicken broth
400 milliliters milk
2 tsps cornstarch
How healthy are the main ingredients?
Chicken breastOyster mushroomPorcini mushroomsaltNutmeg

Preparation steps

1.

Clean porcini mushrooms and finely chop. Clean oyster and button mushrooms and cut button mushrooms into quarters and cut oyster mushrooms into strips. Rinse scallions, drain and pat dry and cut green part of scallion into rings. Finely chop white and light green parts of scallion.

2.

Cut chicken breasts into small cubes.

3.

Peel potatoes and coarsely grate and season with nutmeg, salt and pepper.

4.

In a saucepan, heat 2 tablespoons oil and saute chicken pieces and chopped green onion over medium heat. Remove chicken from pan and set aside. Add mushrooms to the frying pan and saute for about 3 minutes and stir often. Return chicken to pan and season with salt and pepper and add porcini mushrooms and broth and reduce heat and cover. Simmer over low heat for about 10 minutes.

5.

In a non-stick frying pan, about 20 cm (approximately 8 inches), heat 1 tablespoon oil. Divide potatoes and shape half into flat patties. Sprinkle with 3 tablespoons milk. Fry potato cakes over medium to low heat for about 5 minutes. Turn and sprinkle with 3 tablespoons milk and cook another 3 minutes. Keep cooked potato cakes warm in oven. Repeat steps to make more potato cakes. 

6.

In a small bowl, mix cornstarch and remaining milk and stir into mushroom mixture and bring to a boil and cook until sauce thickens and season with salt and pepper. Arrange potato cakes, chicken and mushrooms on a plate. To serve, cut each potato cake in half and sprinkle with scallions.

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