APPETIZERS AND CANAPÉS

POTATO ZRAZY

WITH CHICKEN BREAST AND CALIFLOWER

KITCHEN: EASTERN EUROPE,POLAND

For the Mashed Potatoes

• 250 g Vima Potato Flakes
• 100 g White onion
• 100 g Butter
• 75 g Grated Parmesan Cheese
• 25 g harina de trigo
• 2 g sal fina
• 1 g pimienta blanca molida

FOR THE FLILLING

• 100 g White onion
• 100 g setas shitake
• 150 g Raw Chicken Breast
• 150 g Vima Frozen Cauliflower
• 15 g Vima Frozen Garlic
• 15 g perejil
• 1 cup nata fresca
• 5 g sal fina de mesa
• 1 cup Vima Extra Virgin Olive Oil

FOR THE PURÉE

• 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 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.

• Con las manos untadas de un poco de aceite, unas bolas de puré, y rellenar con la mezcla de pollo y verduras dejando espacio para poder cerrar quedando unos discos de 5 centímetros de diámetro, dejándolos en superficie engrasada o papel encerado para que no se peguen.
• 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.

KEYWORDS: CALIFLOWER, POTATOES, CHICKEN, ZRAZY