Doing "The Mashed Potato" Balls - cooking recipe

Ingredients

8 ounces ground chicken
salt and pepper
2 tablespoons vegetable oil
2 portabella mushrooms, chopped (1/2 cup)
5 ounces spinach, washed, spin dry, stems removed or 150 g frozen chopped spinach, defrosted and squeezed dry
1 teaspoon garlic powder
3 tablespoons lemon juice
1/2 teaspoon nutmeg
1 cup cooked mashed red potatoes, well mashed no lumps, cooled
1 egg, beaten
1/4 cup asiago cheese, grated
3/4 cup breadcrumbs
1/2 cup sweet hot chili sauce or 3/4 cup of your favorite barbecue sauce

Preparation

In a large skillet heat a tbsp of vegetable oil, add the chicken and saute over medium high heat until cooked, approx 8 minutes; add mushrooms and continue cooking for 3 minutes, add salt & pepper to taste.
Add spinach and cook only until it wilts, add garlic powder lemon & nutmeg.
Stir to mix well and remove from pan place mixture in a large bowl to cool.
When cooled add mashed potato & beaten egg; mix well.
Roll the mixture into 3/4\" balls.
Mix the Asiago cheese and bread crumbs.
Roll the balls in the breadcrumb/cheese mixture.
At this point you may cover the balls and place in the fridge for several hours before completing the final steps or continue.
Heat the second tbsp of oil in your large skillet over medium heat and brown the balls, be gentle turning them but get them brown on all sides and crisp, approx 10 minutes.
Add the chile or BBQ sauce to the skillet turn heat to low and turn the balls to coat with the sauce - this last step takes approx 5 minutes.
Insert toothpicks and serve.