Potato-pumpkin sausages with minced chicken
Potato and pumpkin wieners are essentially the same as potato dumplings, but with a filling. Sweetish pumpkin successfully shades the taste of potatoes and makes it more interesting, and the stuffing, hidden between the ruddy vegetables, turns out very tender and juicy. Ingredients (for 4 servings)
Pumpkin - 300g (pureed)
Potatoes - 300 gr (peeled)
Chicken stuffing - 250 g
Onions - 80 gr (1 small onion)
Garlic - 2 cloves
Flour - 100 g
CO egg - 1 egg
Dried provender herbs - 1 tsp.
Salt - to taste
Ground black pepper - to taste
Vegetable oil - 45-60 ml (3-4 tbsp.)
Prepare the necessary ingredients.
Peel and wash potatoes, onions and pumpkin.
Grate potatoes and pumpkin on a fine grater and transfer to a bowl.
Peeled onion chop in a blender or grate on a fine grater. Add onion to potatoes and pumpkin. Then beat in an egg. Stir.
Peel the garlic. One garlic clove through a press and also add to the bowl. Pour salt (1/4 tsp.), pepper (pinch) and provan herbs.
Stir and leave for a couple of minutes to allow the vegetables to give a little juice.
Meanwhile, to the minced chicken squeeze the remaining clove of garlic. We pour salt (1/5 tsp.) and pepper (pinch). Stir.
Pour flour into a bowl with vegetables.
Mix well.
On a heated frying pan with vegetable oil put 1 tbsp. spoon of vegetable mixture, forming thin fritters.
On top lay minced chicken (about 2 tbsp. spoonfuls).
Place 1 tablespoon of vegetable mixture on top of the mincemeat.
Reduce heat to low and cook potato-pumpkin sausages under a lid for 3-4 minutes.
We turn the kohlrabi and cook under the lid for 10 minutes more.
Similarly we fry the next batch.
I had 8 pieces.
Potato and pumpkin wieners with minced chicken are ready.
Serve wursts delicious with sour cream or other sauce.
Bon appetit!