Creamy shredded chicken hides inside potato dough and fries crisp in this Brazilian snack.
55 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil and mash the potatoes, then heat with chicken stock and butter.
Add the flour and cook the dough for 4 minutes until it comes together.
Mix the chicken and cream cheese to prepare the filling.
Close the dough around the chicken filling in a teardrop shape.
Coat in egg and breadcrumbs and fry in 170°C oil for 5 to 6 minutes.
💡 Tip: Kneading the dough while hot gives a smooth coating.
🍽️ Serving suggestion: Serve hot with hot sauce and lime.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~360
kcal calories
18
g protein
38
g carbs
16
g fat
2.4g
Sugar
3.2g
Fiber
433.4mg
Sodium
13.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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