aperitivos y canapés

Zrazy de patatas con pechuga y coliflor

KITCHEN: Europa del este, Polonia

For the Mashed Potatoes

• 250 g copos de patata vima
• 3 cup leche entera
• 100 g de mantequilla
• 75 g queso parmesano rallado
• 2 g sal fina
• 25 g harina de trigo
• 1 g pimienta blanca molida

FOR THE FLILLING

• 100 g cebolla blanca
• 100 g setas shitake
• 150 g pechuga de pollo cruda
• 150 g coliflor congelada Vima
• 15 g ajo congelado Vima
• 15 g perejil
• 1 cup nata fresca
• 5 g sal fina de mesa
• 1 cup aceite de oliva v.e. Vima

For the Mashed Potatoes

• Pour the milk, salt, and white pepper into a saucepan and place it over heat. Before it boils, turn off the heat and add the potato flakes, stirring vigorously until you achieve a thick purée.
• Off the heat, add the butter in pieces and the grated Parmesan cheese, mixing continuously until fully incorporated.
• Finally, add the flour and mix well. Let it rest for 30 minutes.

FOR THE FLILLING

• In a pot, cook the chicken breast in water and salt. Once cooked, cool it down and chop it finely.
• Grate the onion and cauliflower using a food processor, then add the finely chopped fresh parsley and garlic.
• Slice the mushrooms thinly.
• In a hot saucepan with olive oil, add and sauté in the following order: onion, cauliflower, mushrooms, boiled chicken, garlic, and parsley. Finally, add the fresh cream and cook for 5 minutes. Season and let it rest.

• Using a bit of oil on your hands, form balls of purée and fill them with the chicken and vegetable mixture, leaving space to close them. Shape into discs about 5 centimeters in diameter, placing them on a greased surface or parchment paper to prevent sticking.
• Once you have all of them shaped to the desired size, fry in hot oil on both sides. They should be golden but not submerged in fat.
• Ready to enjoy with your sauce of choice; we can serve it with a herb-infused mayonnaise or ginger sauce, which pairs perfectly with the chicken.

KEYWORKS: coliflor, papas, patatas, pollo,zrazy