1 cup coconut, grated
3 potatoes, boiled, peeled, mashed
4 green chillies finely chopped
1 inch piece of ginger, finely grated
Salt to taste
1 tbsp cornflour
1/4 cup bread crumbs
2 tbsp desiccated coconut powder
Oil for deep frying
Method
Mix coconut, potatoes, chillies, ginger, salt and cornflour. Knead to make a pliable dough. Divide it into 10-12 parts, shaping each into a cutlet. Mix breadcrumbs and coconut powder in a plate. Roll each cutlet in the crumb mixture. Place them in the refrigerator for 10 minutes at least.
Heat oil in a frying pan and gently drop in a few cutlets. Fry on medium flame till golden brown from both sides. Place each on a kitchen paper for a few minutes to drain excess oil. Serve hot with chutneys or tomato ketchup.
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