Chicken and Potato Cutlets

Instructions

1. 1

   Boil the potatoes in salted water until soft, then drain and mash them. Set aside to cool.

2. 2

   Boil the chicken breast until fully cooked, then shred or finely chop it.

3. 3

   Finely grate the carrot, shred the cabbage, and finely chop the tomato.

4. 4

   In a large bowl, combine the mashed potatoes, shredded chicken, carrot, cabbage, and tomato.

5. 5

   Add the cornflower, egg, salt, black pepper, and paprika to the mixture. Mix well until all ingredients are evenly combined.

6. 6

   Divide the mixture into equal portions and shape each portion into flat cutlets.

7. 7

   Heat the vegetable oil in a non-stick pan over medium heat.

8. 8

   Fry the cutlets in batches, cooking each side for 2-3 minutes or until golden brown and crisp.

9. 9

   Remove the cutlets from the pan and drain on paper towels.

10. 10

    Serve hot with your favorite dip or salad.