Chicken Stuffed Potato Balls

Ingredients:

• 4 Russet potatoes
• 1 chicken breast (or 1 1/2 cups shredded turkey)
• canola oil (or virgin coconut oil)
• 1/2 onion (crushed)
• 2 cloves garlic (crushed)
• 1/3 cup water
• 3 tbsp tomato sauce Spanish style
• 6 tbsp all purpose flour (or potato starch)
• 2 tbsp regular butter (or natural butter spread)
• all purpose seasoning (without pepper)
• 1/2 chicken and tomato bouillon cube
• 1/4 cup sweet bell red pepper (diced)
• salt (to taste)

Directions:

1. Defrost and slice the chicken breast in thin parts.
2. In a saucepan add 1 teaspoon of oil, tomato sauce, sweet pepper, garlic, onion, bouillon cube and saute them.
3. When the cube is dissolved add the water and mix everything.
4. Season the chicken breast slightly.
5. Put the chicken into the saucepan and cook on low temperature for about 40 minutes or until tender.
   
   (If you are using leftover cooked turkey, just cook for about 10 minutes, with all the ingredients except the bouillon cube.)
6. While the meat is cooking, wash the potatoes and peel the skins carefully.
7. In a different pan add the potatoes and water until they are entirely covered. 
8. Sprinkle a bit of salt; boil approximately for 45 minutes.
9. Drain the water, mash the potatoes, add 2 tbsp of flour and the butter.
10. In a big plate spread evenly as possible 4 tbsp of the flour.
11. With your hands take a handful of mashed potatoes and make a flattened ball with some space in the center.
12. Add some chicken breast (or turkey) in the middle and then complete the ball shape.
13. Roll the ball on the plate that already has the flour.
    
    Optionally you could use 1/3 cup of egg replacer (or do an eggwash) so that the potato balls can hold the flour better and get a crispier texture.
14. In a big saucepan add some oil, heat it and then put the chicken stuffed potato balls with around 3 inches of space between them.
    
    Keep adding oil until at least half of the potato balls' height is covered.
15. Fry them at medium to high temperature, turning them until they are golden and crispy.