Cheese stuffed chicken cakes

Boil two boneless chicken breasts with the garlic cloves, a little ginger, salt and water, then shred.

Toast the cumin seeds, coriander seeds, red chilli, cinnamon stick, cardamom and clove in a dry pan on very low heat for a minute, or they will burn.

When the seeds start to pop, kill the heat, tip the spices onto a plate, cool, then grind.

In a bowl combine the shredded chicken, grated potato, chopped onion, chopped cilantro, salt, lemon juice, the beaten egg and the spice blend, and mix well.

Take some mixture in your palm, press a hole into it, put in a cheese cube, close the edges over it, roll into a ball and flatten slightly.

Variation: stuff with raisins, chopped hard-boiled egg or nuts instead of cheese, or leave the stuffing out.

The cakes can be formed the night before and kept in the fridge.

Heat the four tablespoons of oil in a flat pan on medium and shallow fry the cakes, turning gently after two or three minutes once browned.

Fry the second side about three minutes until brown; the cheese oozes out when they are done.