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Prepare the potato mixture:
Boil the potatoes until tender. Mix them in a large bowl until smooth.
Add the egg, breadcrumbs (or flour), salt and pepper. Mix well and set aside.
Prepare the filling:
1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until soft.
Add the chopped vegetables and cook for 3-4 minutes.
3.Add the shredded chicken, bell pepper, cumin, salt and pepper. Cook for another 2 minutes.
4.Remove the pan from the heat, add the chopped parsley or cilantro and let cool.
Assemble the empanadas:
Take a portion of the potato mixture (about 2-3 tablespoons) and flatten it into a small disk.
Place a spoonful of the chicken and vegetable filling in the center.
3. Gently fold the potato mixture around the filling to form a hamburger shape. Repeat with all the burgers.
Breading and frying:
Dredge each burger in breadcrumbs or flour, then in beaten egg.
Heat the vegetable oil in a frying pan over medium heat. Fry the burgers for 2-3 minutes on each side, or until golden brown and crispy.
Remove and place on absorbent paper to remove excess oil.
5 serving tips:
Serve with a spoonful of sour cream or yoghurt as a dip.
Serve with a fresh salad for a balanced meal.
Delicious with ketchup, barbecue sauce or spicy mayonnaise.
Serve as a starter with a variety of dips at a party.
Serve with steamed vegetables for a healthy lunch.
Cooking tips:
Make sure the potato mixture is soft and firm enough to hold the filling. If the mixture is too soft, add more breadcrumbs.
Make sure the filling is cold before assembling the burgers so they don’t fall apart.
For a healthier option, bake the burgers at 190°C for 15-20 minutes or air fry them.
To save time, use leftover roast meat or grilled chicken for the filling.
Freeze raw burgers for up to 1 month and bake them immediately when you need them.
Nutritional benefits:
Potatoes are rich in potassium and fiber, provide energy and promote digestion.
Chicken is a good source of lean protein.
Vegetables provide essential vitamins and minerals, making the dish nutritious and healthy.
Dietary information:
Contains gluten and eggs.
For a gluten-free version, you can use gluten-free breadcrumbs or flour.
To make the recipe dairy-free, make sure you don’t use dairy products in the mashed potatoes.
Nutrition Facts (per burger, approximate):
Calories: 180
Protein: 8g
Carbs: 22g
Fat: 6g
Fiber: 2g
Sodium: 300mg
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan or in the oven to keep them crispy.
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