Cut 1 potato, 1 carrot, 1 piece of ginger, half capsicum, 1 spring onion, ¼ bunch of parsley, 3 green chilies and 2 chicken breasts into thin juliennes.
Mix with salt to taste, ½ tsp black pepper, 1 tbsp lemon juice, 2 tbsp flour, 1 tbsp sesame seeds, 1 beaten egg and 2 tbsp corn flour.
Mix well, heat ¼ cup oil in a pan, add in a spoonful of mixture and shallow fry till golden brown.
Flip and fry from other side.
Make bouquets with all mixture and serve with any sauce.