Method        
1. In deep hot water, soaking and boiling the clean slice potato, untill it become cooked.        
2. Strain the potato, in mixing bowl with burghol, salt, white pepper, flour, bred crumble.        
3. Mix it well and keep it in the chiller for 20 minutes        
4. In hot flat pan, add olive oil and chicken mince, stri frying well.        
5. Added the onion, capsicum, garlic, dry oregano, salt, pepper untill become cooked. Keep it on the side.        
6. Mamek small ball of the potato, open from the bottom and put the chicken and mozareaa shredded inside the potato and closing gently by the finger.        
7. Keep the potato in freezer for 1 hr.        
8. Remove the potato from the freezer and mix it with the flour.        
9. In deep dry oil, frying the potato for 5 minutes untill becoming gold color.        
10. Arrange the plate - the middle of plate we drip the cheedar cheese sauce and put it in the top of frying kebbah.        
11. Garnish with parsley leaf.        
 

Ingredients

• 500g Potato
• 500g White Burghul
• 5g Salt
• 5g White Pepper
• 2 Pieces Chicken Breast
• 100g Red Capsicum
• 100g White Onions
• 5g Spring Onions
• 10g Garlic
• 50g Flour
• 50g Bread Crumble
• 100g Cheddar Cheese Sauce
• 30g Jalapeno
• 100g Mozzarella