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Step 1: Prepare the Patties
Start by peeling and grating the potatoes. Once grated, place them into a clean kitchen towel or cheesecloth, and squeeze out the excess moisture to ensure your patties aren’t soggy.
In a large mixing bowl, combine the grated potatoes, minced chicken, grated onion, and garlic. Add in the eggs, pepper, Italian herbs, salt, and black pepper.
Gradually mix in the flour until the mixture binds together. The flour will help hold the patties together while cooking. Add the mayonnaise and mix again to create a smooth, cohesive mixture.
Heat 2 tablespoons of oil in a large frying pan over medium heat. While the oil heats up, form the potato-chicken mixture into small, round patties, roughly the size of your palm.
Fry the patties in batches, cooking each one for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to absorb any excess oil.
Step 2: Prepare the Mushroom Sauce
In a separate pan, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, about 3 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the sliced mushrooms and cook for about 5-7 minutes, or until the mushrooms release their moisture and become tender.
Pour in the cream, stirring constantly, and let it simmer for another 5 minutes until the sauce begins to thicken.
Season the sauce with nutmeg and salt, then stir in the grated mozzarella cheese. Continue to cook for 1-2 more minutes, or until the cheese has melted and the sauce is smooth and creamy.
Step 3: Assemble and Serve
Place the cooked patties on serving plates.
Generously spoon the creamy mushroom sauce over the patties.
Garnish with chopped onions or fresh herbs, such as parsley, if desired.
Serve hot with a side of vegetables, rice, or your favorite salad.
Why This Recipe Is Timeless
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