Ingredients
1 cup coconut scrapped fine
3 potatoes, boiled, peeled, mashed
4 green chilies finely chopped
1" piece ginger grated finely
1 tbsp. corn flour
1/4 cup bread crumbs
2 tbsp. desiccated coconut powder
salt to taste
oil to deep fry
Method
Mix coconut, potatoes, chilies, ginger, salt, corn flour.
Knead to make pliable dough.
Divide into ten-twelve parts, shaping each into a cutlet.
Mix breadcrumbs and coconut powder in a plate.
Roll each cutlet in crumb mixture.
Place in refrigerator till required or 10 minutes at least.
Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot.
Fry on medium flame till golden brown, flip sides.
Fry other side evenly, drain.
Place on kitchen paper for a few minutes to drain excess oil.
Serve hot with green and tamarind chutneys or tomato ketchup.