1. Cut the chicken meat into small cubes and add salt, ginger powder, cumin, sweet smoked paprika, olive oil. Mix well.

2. Heat a frying pan and add a little olive oil. Add the chicken meat and bake for about 8 minutes on the hot pan.

3. Allow the chicken meat to cool, then transfer it to a bowl.

4. Lightly beat the eggs with a fork and add them to the chicken. Add the corn, a little grated lime zest, flour, baking powder and mix.

5. Add a pinch of salt and the bread crumbs. Stir again.

6. With wet hands, form 8 half-loaves.

7. Heat the pan again and add a little more oil. Insert the half pitas and fry for 6-7 minutes on each side until they are a nice golden colour.

8. Serve them on a plate covered with a paper napkin.

9. Make the sour cream sauce: mix the cream with the salt and lime zest, add the lime juice and mix again.

10. Place the polpette on a plate, add a cup of the sour cream sauce and serve with toasted bread.

Recipe by Sandra Rončević