Cutlet

Method

Boil potatoes until tender, peel and mash whilst warm. Finely chop onions, green chillies, garlic, ginger and curry leaves, then fry in a little oil until softened and fragrant. Mix the fried aromatics into the mashed potatoes along with chopped coriander, salt and pepper. Cool the mixture, then shape into flat oval or round cutlets, about 7cm in diameter. Whisk eggs with 1 tablespoon water. Dredge each cutlet in flour, dip into beaten egg, then coat thoroughly with breadcrumbs, pressing gently so they adhere. Heat vegetable oil in a deep frying pan to 170°C and fry the cutlets in batches until golden brown on both sides, approximately 3-4 minutes total. Drain on kitchen paper and serve hot with lemon wedges and mint chutney.