||* 6 medium-size chicken thighs
* 1 ½ cups shredded potatoes, squeezed dry by twisting in a clean tea towel, removing as much liquid as possible.
* 1 small onion, grated
* 2 tablespoons flour
* Tabasco Sauce, to taste
* Vegetable oil and butter for frying
* 3 medium eggs, lightly beaten
* Yogurt of your choice
Preheat oven to 375-degrees (F)
Generously salt and pepper the chicken thighs and place them in a pan, snugly with the skin side up. Stretch the skin all over the tops of the thighs to prevent them from drying out while baking. Place in the oven and bake for 30 minutes without opening the oven door and then turn off the oven. Leave chicken in the closed oven, undisturbed for another 45 to 60 minutes to continue baking by the retained heat. This part may be done in advance.
When ready to assemble the cakes, remove skin and bones from the chicken and discard. Chop meat coarsely and set aside.
In a large bowl mix the potato with onion, flour 3/4 teaspoon of the salt, a couple of good grinds of pepper and a drop or so of Tabasco. Combine all thoroughly.
In a large skillet, over medium-high heat, heat up a combination of oil and butter. While this is heating combine chicken with the potato mixture and then add the eggs. Mix quickly.
When the oil is hot, drop rounded tablespoonfuls of the chicken mixture into the skillet. Allow to cook until golden, about a minute or so or a little longer before turning. Turn and flatten slightly and cook second side until golden. Keep finished cakes warm until all the chicken mixture is used. Adding oil and butter to the pan as needed.