Boil the potatoes, then mash them until smooth.

Finely chop a small onion. Heat a little oil in a pot over medium heat, sauté the onion, then add the ground chicken. Add the mixed spices, cumin, and salt. Cook, stirring, until the chicken is done. Remove from heat and add the mixture to the mashed potatoes. Mix well. If desired, add chopped parsley or cilantro.

Shape the mixture into small balls. Dip each ball in beaten egg, then place them in the freezer for about 30 minutes to firm up. Cook on a grill or bake in the oven (top and bottom heat) until golden brown.

For serving, make a yogurt sauce by mixing 1 cup plain yogurt (about 240 grams), 2 tablespoons cheese, 1 teaspoon tahini, and a squeeze of lemon juice. Stir well and serve the sauce with the kofta.