Potato cakes filled with pulled chicken
Are you going to make pulled chicken in your Big Green Egg? Then be sure to make an extra chicken to fill these delicious potato cakes. To add flavour, include a shallot and bell pepper; butter and flour will bind the filling together. How do you cook the potato cakes? You fry them in the kamado, of course!
- 1 shallot
- ½ red bell pepper
- 2 tbsp butter
- 1 tbsp flour
- 100 ml poultry stock
- Pulled chicken (from 1 chicken)
- 1 kg of floury potatoes
- 1 clove of garlic
- 1 sprig of thyme
- 1 sprig of rosemary
- 4 egg yolks
- 4 tbsp flour, plus extra for dusting
- 1 tbsp potato starch
- 1 shallot
- 2 sprigs of dill
- 1 sprig of coriander
- 1 sprig flat-leaf parsley
- 150 ml Greek yoghurt (10% fat)
- 1 sprig of chervil
- 3 tbsp olive oil
- ½ tbsp butter
- For the potato dough, peel the potatoes and cut them into chunks. Peel and halve the garlic. Bring the potatoes to the boil in a pan of lightly salted water with the garlic and the sprigs of thyme and rosemary. Turn down the heat and cook the potatoes for 15-20 minutes until tender.
- In the meantime, light the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 200°C. For the filling, peel and chop the shallot. Remove the stem and seeds from half of the bell pepper and finely chop the flesh.
- Drain the potatoes and place a clean tea towel between the pan and the lid. This absorbs the steam and dries the potatoes.
- Heat the Green Dutch Oven on the grid. Melt the butter in the pan and add the shallot and the pepper. Stir in the flour and cook for 3-4 minutes; stir every now and then and close the lid of the EGG after each time.
- Deglaze the pepper mixture with the poultry stock and heat for about 1 minute. Remove the pan from the EGG and mix in the pulled chicken. Taste the filling, add salt and pepper to taste, if necessary, and leave to cool down slightly.
- Roll the filling into balls the size of a golf ball. Leave to cool completely. Extinguish the charcoal in the EGG or prepare another dish while you wait. The potato cakes must be left to firm up for at least an hour.
- Press the potatoes through a sieve. Add the egg yolks, flour, potato starch and salt and pepper to taste. Mix well and leave to cool.
- Roll the potato dough into balls the size of a golf ball. Dust your work surface with flour, take two balls of dough and press them flat to create circles around 7 millimetres thick. Place a ball of the filling on a dough circle, cover with a second circle and press down slightly to flatten the filling. Fold the dough around the filling and press the sides of the potato cake. Repeat the process with the rest of the dough and filling. Place the cakes on a tray and leave to firm in the fridge for at least 1 hour.
- Heat the EGG to 170°C. Meanwhile, for the sauce, peel and chop the shallot. Pluck the leaves from the sprigs of dill, coriander and parsley, and chop finely. Mix the shallot and herbs into the yoghurt and add salt and pepper to taste. Spoon into a bowl and garnish with the chervil.
- Heat the Cast Iron Skillet on the grid. Add the olive oil and butter and wait for them to heat up. Place a few potato cakes in the skillet and fry for 3-4 minutes until the undersides are golden brown. Turn the potato cakes over and fry the other side until golden brown as well. Close the lid of the EGG after each time.
- Scoop the potato cakes out of the skillet and fry the rest in the same way. Serve the potato cakes with the yoghurt sauce.
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