Potato Cutlets Recipe

• ½ kg Sweet Potatoes (boiled, mashed)
• 100 g dry Prawns (powdered)
• 2 large Onions (chopped)
• 3 Green Chilies (chopped)
• 3 tbsp Ginger-Garlic Paste
• A pinch of Turmeric Powder
• 1 tsp Coriander Powder (Dhaina)
• 1 tsp Chilly Powder
• ¾ tsp Garam Masala Powder
• Salt (to taste)
• Few Coriander Leaves (chopped)
• Few Curry Leaves
• Bread Crumbs (to coat)
• 2 Eggs Whites (beaten)
• 6 tbsp Oil (more for frying the cutlets)

• Heat oil in a saucepan and stir fry ginger-garlic paste.
• Add onions and green chilies. Saute nicely.
• Stir in dry prawn powder, turmeric powder, coriander powder, chilly powder, garam masala powder, and salt. Stir fry until the mixture dries up.
• Stir in curry leaves and coriander leaves. Cook well.
• Add mashed potatoes and blend well.
• Remove from heat and shape the mixture into small balls. Press slightly to form cutlets.
• Dip the cutlets into egg whites and roll into bread crumbs.
• Heat oil in a pan and pan-fry the cutlets until golden brown.
• Serve hot with tomato sauce.