Bring a large pot of water to a boil and add salt. Boil potatoes until easily pierced with a knife, 10 to 15 minutes. Remove with a slotted spoon, and then add the chicken, cooking until it is done, 5 to 10 minutes. Remove the chicken, reserving some of the cooking water), cool it, then dice it finely. In a bowl, mash the potatoes with a fork. They should remain a little chunky, adding garlic, onion, egg, and then chicken, cinnamon, cayenne, parsley and turmeric. Season with salt and black pepper to taste. Add a little of the cooking water if the mixture seems dry. Then add enough flour to enable you to shape the mixture into patties. Wet or flour your hands and shape the mixture into patties of any desired size. In a heavy skillet, heat about 1/2 inch of oil to 350 degrees F. When oil is ready (a pinch of flour will sizzle and the oil will start to thin and shimmer. Don't let it smoke), slide in the patties and cook until golden brown, about 3 to 5 minutes per side. Work in batches if necessary. Drain on paper towels and serve immediately. Garnish with parsely or cilantro. Makes 4 servings.