2 cups leftover mashed potatoes
1 lb chicken breast, boneless and skinless, cut into 1 inch pieces
2 garlic cloves, minced
1 small onion, finely chopped
1 egg, slightly beaten
3 tablespoons chopped cilantro
1⁄2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 pinch cayenne
black pepper
flour, as needed
corn oil, for shallow frying

Bring a large pot of water to a boil and add the salt and chicken.
Cook 5-10 minutes until done, then remove, let cool, and dice finely.
In a bowl put the mashed potatoes, garlic, onion, egg, chicken, parsley, cinnamon, turmeric, cayenne and salt and pepper to taste.
Mix well, if mixture is too dry add a little of the cooking liquid and then add enough flour, if needed, to easily form them into patties.
Wet or flour your hands and form mixture into patties.
In a heavy skillet heat 1/2 inch of oil to 350 degrees.
Slide in the patties and cook until golden brown, 3-5 minutes per side.
Do not crowd the pan, work in batches if necessary.
Drain on paper towels and serve garnished with cilantro.