Chicken potato rolls by Tracy

Ingredients:

• For the filling:
  • 1 cup cooked, shredded chicken (boiled or rotisserie)
  • 2 medium potatoes, boiled & mashed
  • 1 small onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 green chili, finely chopped (optional)
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp black pepper
  • 1/2 tsp garam masala
  • Salt to taste
  • Fresh cilantro, chopped (optional)
  • 1 tbsp oil
• For coating:
  • 1 egg, beaten
  • Bread crumbs (as needed)
• For cooking:
  • Oil for shallow frying or air frying

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Instructions:

1. Prepare the Filling:
   • Heat 1 tbsp oil in a pan. Sauté chopped onions and green chilies until soft.
   • Add ginger-garlic paste and cook for a minute.
   • Add shredded chicken, spices (chili powder, cumin, garam masala, pepper, and salt).
   • Cook for 2-3 minutes until everything is well combined.
   • Remove from heat and mix in mashed potatoes and cilantro. Let it cool.
2. Shape the Rolls:
   • Take small portions of the mixture and shape into rolls or ovals with your hands.
3. Coat the Rolls:
   • Dip each roll in beaten egg, then roll in bread crumbs.
4. Cook:
   • To Fry: Heat oil in a pan and shallow fry until golden brown and crispy on all sides.
   • To Air Fry: Preheat air fryer to 375°F (190°C). Spray rolls lightly with oil and air fry for 12–15 minutes, flipping halfway, until crisp and golden.