Cut the chicken into small 1 cm / ½ inch cubes, the bell pepper into ½ cm / ¼ inch cubes, finely chop the mushrooms.
In a big bowl, mix all ingredients for the cakes together, season to taste with salt and pepper.
Heat the oil on a large frying pan, the pan should be well heated. Scoop a heaping tablespoon of the batter onto skillet, flatten into about 1 cm /0.5-inch thick disk, repeat with the remaining batter (working in batches).
Cook over medium-high heat for about 2 minutes on one side and then one minute on the other, until the meat is cooked through and the cakes are lightly browned (flip the cakes only when well cooked on one side and golden, otherwise they may fall apart while flipping).
Transfer the cakes on a plate lined with kitchen towel to drain the excess fat.
Serve with mashed potatoes, steamed broccoli, and cucumber salad.
Cucumber salad: Slice the cucumber and mix with yogurt and pressed garlic, season with salt and pepper to taste.
Enjoy!