To a pan, add a tablespoon of oil.
When the oil turns hot, add the chopped garlic, ginger, green chillies and onion and fry for a couple of minutes or until the onion turns translucent.
Break the chicken mince up and add to the pan. Continue to fry the chicken mince while breaking it up with the spatula. Add salt, turmeric powder, red chilli powder and cumin powder. Mix well and cook until the chicken is cooked though and turns white, about 5-8 minutes.
Switch off and let the mixture cool down completely.
Once cooled down, transfer the mixture to a mixie and pulse until it is coarsely ground. Scrape the mixture into a large bowl.
Mix in the mashed potatoes.
Soak the bread slices in water, squeeze out the water and crumble the bread slices into the bowl with the chicken mince.
Mix the potatoes and bread into the chicken mince until fully incorporated.
Make lemon sized balls of the chicken mixture and shape into tikkis. Refrigerate for 2 hours or overnight.
Heat a kadai with oil for deep frying.
Slip a few tikkis into the kadai without crowding the kadai. Flip after about half a minute making sure the tikkis are golden brown all over. Remove onto absorbent paper. Fry the rest of the tikkis in the same way. Serve with ketchup. Enjoy!