Coarsely chop the chicken breasts.
In a food processor, blend the chicken until it has a dough-like consistency.
Chop the onion, parsley, green pepper, red pepper, and garlic finely or process them in the food processor.
Add the chopped vegetables to the ground chicken.
Season with pepper powder, black pepper, cumin, mint, and salt to taste.
Add 1 tablespoon of olive oil and mix well.
Form the chicken mixture into 8 balls.
Refrigerate the chicken balls for at least 30 minutes.
Assemble the Meat and Potato Balls:
Preheat the oven to 220°C (428°F).
Oil a freezer bag lightly.
Place a chicken ball inside the bag, press and expand it into a flat patty.
Put a potato ball in the middle of the flattened chicken mixture and shape it around the potato ball using a small bowl for better shaping, if desired.
Cook the Meat and Potato Balls:
Place the formed meat and potato balls on a baking tray.
In a bowl, mix 1 tablespoon of tomato paste with 1 glass of water and pour it over the meat and potato balls.
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