Mix 4tbsp smoked paprika with a teaspoon of salt & pepper. Clean the chicken breasts and rub them with the spice mix. Cover up & place back in the fridge until use.

Heat oven to 225 degrees celcius or highest grill setting. Cut the bell peppers into strips. Place the peppers on a baking sheet and sprinkle with some oil. Roast in the oven for c.a 30 minutes until fully softened and a little charred.

Chop the parsley, crumble the feta and cut the lemon into wedges. Set aside.

Mix the mashed potatoes with some of the freshly chopped parsley but don’t use all of it. Scoop up some of the mashed potatoes (3 to 4 tablespoons) and roll into oval football shapes.

Beat an egg in a bowl, place the flour in a second bowl and the bread crumbs in a third bowl. Coat the croquettes first with some flour and then into the beaten egg. Let any excess egg drip off. Now roll the croquettes in the bread crumbs until they’re fully coated.

Pour enough frying oil in a medium sized skillet for it to be 1/2-inch deep. Heat the oil until it reaches 175°C

In the meantime, take the chicken out of the refrigerator and melt the butter in another skillet or grill pan. Grill the chicken over medium-high heat until both sides are nicely golden brown. Now lower to a low heat and add a small amount of water to the pan. Put the lid on and cook for about 10-15 minutes or until fully cooked. Make sure to keep enough water in the pan so the chicken won’t burn or dry out.

Carefully place the croquettes in the hot oil, make sure not to add to many so they won’t stick. Fry for 45-60 seconds per side until completely golden brown. Move the croquettes to a wire rack to drip excess oil. Sprinkle generously with salt.

Make up the plates. Top the peppers with the crumbled feta & shaved almonds. Sprinkle some fresh parsley on the chicken and serve with the lemon on the side.