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Beef and Chicken Wedges Over Veggie and Mashed Potato Bed


Fragrant and tempting, this is a stunning appetizer that only uses one pan and is really simple to put together!


Prepare the Beef and Chicken Wedges


Place ground chicken and meat into two separate mixing bowls. To each bowl, add two eggs, half of each grated vegetable, and half the seasonings. Stir each mixture well to combine.


Heat oil in an eight-inch (20-centimeter) frying pan.


Place half the chicken mixture in the pan, smoothing it down to form one large, round patty. When the underside of the patty is golden brown, flip carefully, using one or two spatulas. Fry the second side until the chicken is cooked through. Transfer to a platter.


Repeat with remaining chicken mixture and then the beef mixture, adding oil to the pan as necessary.

Prepare the Vegetables


Wipe out the pan and add some oil. Sauté sliced onions until golden. 


Add peppers and sauté until softened, stirring frequently. Remove from heat.

To Serve


Cut each patty into eight even triangles, like you would cut a pie of pizza. 


Place a mound of heated mashed potatoes on a plate. Spoon sautéed vegetable mixture on top. 


Stand one meat wedge and one chicken wedge on their sides in the vegetables, allowing the potatoes to hold them in place.


Photography: Hudi Greenberger

Food Styling: Janine Kalesis

Assisted by Simmy Horwitz