Potato and egg patties

Ingredients

• Eggs — 3 pcs
• Potatoes — 5 pcs
• Parsley
• Onion
• Bell peppers — 2 pcs
• Salt
• Black pepper
• All-purpose flour — 2 tbsp
• Vegetable oil
• Chicken fillet — 1 pcs
• Garlic cloves — 2 pcs
• Cheddar cheese — 50 g
• Mozzarella cheese — 50 g

Steps

1. Peel and coarsely grate the potatoes, then squeeze the excess liquid from the grated potatoes using a clean cloth or by pressing in a sieve.
2. In a bowl, combine the drained grated potatoes with the eggs, all-purpose flour, chopped parsley and chopped onion; season with salt and black pepper and mix to a uniform batter.
3. Heat a skillet over medium heat and add a thin film of vegetable oil; drop spoonfuls of the potato mixture into the skillet and flatten slightly to form patties, then fry until golden and cooked through on both sides, working in batches and adding more oil as needed.
4. While the patties cook, chop the chicken fillet into bite-sized pieces, slice the bell peppers and finely chop one of the onions; mince the two garlic cloves.
5. In a second skillet, heat a little vegetable oil over medium-high heat, sauté the chopped onion until soft, add the chicken pieces, minced garlic and sliced bell peppers, season with salt and black pepper and cook until the chicken is cooked through and the peppers are tender.
6. When a batch of patties is done, transfer them to the skillet with the chicken and peppers, sprinkle with the grated cheddar and mozzarella, cover the skillet briefly until the cheese melts and the patties are warmed through.
7. Serve the patties hot, spooning the chicken and pepper mixture over them and accompany with the garlic–dill sauce.

Garlic–dill sour cream and mayonnaise sauce

• Sour cream — 3 tbsp
• Mayonnaise — 1 tbsp
• Salt
• Black pepper
• Garlic (1–2 cloves, to taste)
• Dill
• Onion powder (pinch)

1. Combine the sour cream and mayonnaise in a small bowl.
2. Add the garlic, chopped dill and a pinch of onion powder; season with salt and black pepper and stir until smooth.
3. Taste and adjust seasoning; refrigerate briefly if desired before serving.