Potato and Mince Patties

Boil the mince with spices and 0.5 cup water over medium heat for 20 minutes. Once the mince is tender, evaporate any remaining water on high heat while stirring constantly.

Mix the boiled eggs, green onions, green chilies, green coriander, onions, and mint into the hot mince and combine well. The stuffing is now ready.

Mash the potatoes and blend in the red chili powder, salt, and butter until smooth.

Form small balls from the mashed potatoes. Flatten each ball in your palm and place about 2 tablespoons of mince filling in the center. Pull the edges of the mashed potato together to form a patty or cutlet. Repeat for all patties.

In a deep bowl, beat the eggs and season with red chili powder and salt. Add 2 tablespoons of water to create a thin egg wash.

Dip each patty in the egg wash, then coat with breadcrumbs for the first layer. Repeat the egg and breadcrumb coating for a second layer.

Allow the patties to rest in the fridge for 30 minutes to firm up. If storing for a few hours, keep them covered in an airtight container.

Fill a wok with 2-3 inches of oil. Heat the oil thoroughly, then carefully fry each patty. Place 3-4 patties in the oil and let them firm up without stirring for 1 minute. Flip carefully with a flat spatula to fry the other side. Once the patties are crispy and golden on all sides, remove them to a kitchen towel and serve hot.