Boil the medium potatoes, then mash them with a fork.

Sauté the onion, garlic, carrot, and bell pepper (all finely chopped) in a little oil for 5 minutes.

Add the bouillon cube, mixed spices, and black pepper. Add the shredded chicken and mix everything together. Cook for 2 more minutes, then add the cilantro. Let the mixture cool before mixing it with the potatoes.

If the kofta mixture is too soft, refrigerate it for 30 minutes to help it firm up. Then shape into fingers or patties.

Dip each piece in beaten egg, then coat with breadcrumbs, making sure the coating is thick. Refrigerate for another 30 minutes, then fry until golden brown. Enjoy!