Mince the vegetables and garlic.

Heat garlic in a frying pan until fragrant.

Add onion and bell peppers, cook until tender over medium heat.

Place ground chicken on the other side of the pan.

Break up the chicken and cook until crumbly.

Add the tomato.

Simmer until the liquid has reduced, then season with salt and pepper.

Turn off the heat and divide the chicken mixture into 8 equal portions.

Peel and chop the potato.

Wrap the potatoes in a moist paper towel and place in a silicone steamer.

Microwave for 3 minutes at 600W.

Mash the potatoes until smooth.

Place butter, milk, and consommé in a large, heat-proof bowl and microwave for 3 minutes at 600W.

Whisk the mixture.

Add the chicken mixture (Step 8) and mix.

Add the flour and mix until no longer lumpy.

Lightly cover with plastic wrap and microwave at 600W for 1 minute intervals, using cut-and-fold motions to mix between intervals until a dough forms.

Divide the dough into 8 portions.

Cover with plastic wrap and set aside to cool.

Wrap the potato dough around the chicken mixture.

Form into teardrop shapes.

Cover with flour, then beaten egg, and then coat with panko.

Deep-fry in 180°C oil until nicely browned.