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1
Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
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2
In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
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3
For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste.
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4
Stir well to combine and reserve.
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5
In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil.
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6
When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball.
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7
Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling.
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8
Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball.
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9
With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams.
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10
Roll lightly between your palms to form a ball.
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11
Continue with remaining filling and potato mixture.
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12
Lightly beat the remaining egg in a small bowl.
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13
Add the potato flakes to a shallow bowl or plate and season lightly with salt.
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14
Dip each ball into the beaten egg, then into the potato flakes.
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15
If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time.
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16
Set aside and repeat to coat all the balls.
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17
Fry the balls, in batches, until cooked through and golden, about 4 minutes.
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18
Drain on paper towels and arrange on a serving platter to serve.
