Preparation time: approximately 45 minutes
Makes about 10-12 cutlets


In a small saucepan of salted water, boil cubed potato for 8-10 minutes or until they are very tender.

Drain; return to saucepan and mash to a coarse, little chunky form.

In a large frying pan, fry onions in oil over medium heat until it softens. Add ginger and green chili and stir for about one minute.

Raise heat to medium-high, add ground meat and salt, and stir until the meat's pink color disappears but before meat begins to release its liquid. Remove from heat and drain any juices.

Add mashed potatoes to meat and mix thoroughly. When mixture is cool, form into 2" balls. Press each ball into a flat oval shape leaving it about ¾ inch thick. Make sure the edges are smooth and there are no cracks in the cake.

In a shallow bowl, mix egg white and water together. Spread bread crumbs in second shallow bowl. Dip each cake in egg white, then roll in breadcrumbs to coat. When all cakes are ready, heat oil in a large frying pan over medium heat. When oil is hot, fry 6 at a time until well browned on both sides. The cakes should be covered with a crisp brown crust.

Remove with a slotted ladle (chhanna) and lay them on a paper-towel lined plate to soak all oil.

Serve in a plate garnished with thin-sliced onion and complement with tamarind chutney, cilantro chutney or ketchup.