Step 1

Boil or microwave potatoes (boiled are better)

Step 2

Soak bread in water for a few minutes, squeeze water out, mash and keep aside.

Step 3

If using fresh peas, boil them in a cup of water until tender. Drain.

Step 4

Grate onion, garlic and ginger. You can do this quickly in a food processor.

Step 5

Cool potatoes and mash by hand or a potato masher. Do not do this in a food processor or potatoes will become too slimy, impossible to handle!

Step 6

Place all ingredients in a bowl and mix well.

Step 7

Divide into golf ball size portions (size depends on your choice) with greased ufingers.

Step 8

Roll them into balls first and then flatten each into burger shapes or flat pear shapes or squares. You can make them up to this stage and refrigerate freeze. I freeze them in an airtight box , layers separated with sheets of wax paper or foil. Defrost before cooking.

Step 9

Deep fry in medium hot oil until crisp and brown. I guess you can make them in a fat free fryer these days!

Step 10

Serve immediately with Green Mint and Coriander Chutney and/or Imli/Tamarind Chutney.

Step 11

*For crisper cutlets, add 100 gm. of Arrowroot (ara-root in Hindi) powder to the cutlet mix.