🍴 Instructions
1. Cook the Aromatics
- Heat butter/oil in a pan.
- Add onion and cook until soft.
- Add garlic and cook 1 minute.
2. Combine Filling
- In a bowl, mix chicken, mashed potatoes, cheese, onion mixture, paprika, oregano, salt, pepper, and herbs.
- Mix until smooth and shapeable.
- If too soft, chill 20 minutes.
3. Shape the Rolls
- Form cylinder-shaped rolls or croquettes.
4. Coat
- Roll each piece in flour.
- Dip in beaten eggs.
- Coat in breadcrumbs.
5. Fry
- Heat oil over medium heat.
- Fry rolls until golden and crispy on all sides.
- Drain on paper towels.
🧾 Air Fryer Option
- Spray with oil
- Air fry at 200°C (400°F) for 12–15 minutes, flipping halfway
🧊 Storage & Freezing
- Keep in fridge: 3 days
- Freeze before frying: 2–3 months
- Fry straight from frozen
🍽️ Serving Suggestions
Serve with:
- Garlic mayo
- Sweet chili sauce
- Ketchup
- Ranch
💡 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
🧾 Variations
- Add corn or peas
- Swap chicken for tuna
- Add curry powder for a twist
💬 Engage Your Readers
“Would you fill yours with cheese, veggies, or spicy chicken?”
If you’d like, I can also make:
✔ Baked, healthier version
✔ Quick dipping sauces
✔ Pinterest caption
✔ Reels/TikTok script
Just tell me, Ashley!
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