Baked Chicken and Vegetable Patties with Creamy Potato Mash and Tomato Sauce

• 4 medium potatoes, peeled and cut into chunks

• Salt, to taste

• 100 g (3.5 oz) shredded mozzarella cheese (divided)

• A pinch of nutmeg

• 1 tablespoon olive oil

For the tomato sauce:

• 2 tablespoons tomato paste

• 1 cup hot water

• 1 teaspoon salt

• 1 teaspoon sugar

For assembly and finishing:

• Vegetable oil (for greasing hands)

• Remaining shredded cheese (for topping)

Step-by-Step Cooking Directions

1. Prepare the vegetables
   Roughly chop the onion, parsley, and both green and red bell peppers. Add the garlic cloves. Use a blender or food processor to grind the vegetables into a chunky paste.

2. Grind the chicken
   Cut the chicken fillets into large pieces. Blend or grind in a food processor until finely minced but not over-processed.

3. Combine chicken and vegetables
   In a large bowl, mix the ground chicken with the blended vegetables. Add salt, black pepper, sweet paprika, dried mint, and ground cumin. Mix until fully combined.

4. Chill the mixture
   Cover the chicken mixture with cling film and refrigerate for 30 minutes. This helps the flavors meld and makes shaping easier.

5. Prepare the mashed potatoes
   While the chicken chills, boil the potatoes. Place chopped potatoes in a pot and pour over boiling water. Add a pinch of salt and cook until tender, about 15–20 minutes.

6. Mash and season the potatoes
   Once cooked, drain and mash the potatoes until smooth. Mix in half of the shredded cheese, nutmeg, and olive oil. Stir until creamy.

7. Form the patties
   Lightly grease your hands with vegetable oil. Shape the chilled chicken mixture into medium-sized patties or oval logs.

8. Assemble in a baking dish
   In a large baking dish, layer the bottom with mashed potatoes. Place the chicken patties on top, pressing gently so they settle into the mash.

9. Prepare the tomato sauce
   In a bowl, mix the tomato paste with 1 cup of hot water. Stir in salt and sugar until dissolved.

10. Pour sauce over patties
    Pour the tomato sauce evenly over the chicken and potato layers.

11. Bake the dish
    Preheat your oven to 200°C (400°F). Bake for 45 minutes, uncovered, until the chicken is cooked and the sauce has thickened.

12. Top with cheese and brown
    Sprinkle the remaining shredded mozzarella over the top. Return to the oven and bake for another 10–15 minutes, or until the cheese is golden and bubbling.

13. Serve
    Let cool for a few minutes before serving. Garnish with extra parsley if desired. Enjoy warm.