Bring a pot of water to the boil. Put in the potatoes and cook until done. Remove and peel the potatoes. Mash the potatoes and add butter while still warm.
Stir in beaten egg yolk and add the self-raising flour gradually to mix until you get a pliable mixture.
Flour your hands and divide the mixture into 15 equal portions. Heat a little oil in a nonstick pan and fry garlic until fragrant, then add the minced chicken. Fry well then add salt, pepper and sugar. Mix in chopped coriander leaves. Dish out and leave to cool briefly. Add in the shredded cheese to mix.
Take a portion of the potato mixture. Add a teaspoon of filling and enclose the filling well, wrapping it neatly into a ball. Flour your hands well to prevent the mixture from sticking to your hands. Dip the balls in egg white, then roll in breadcrumbs and deep-fry until golden and crispy. Serve with chilli dipping sauce.