1. Mix coconut, potatoes, chillies, ginger, salt, cornflour.

2. Knead to make a pliable dough.

3. Divide into ten-twelve parts, shaping each into a cutlet.

4. Mix breadcrumbs and coconut powder in a plate.

5. Roll each cutlet in crumb mixture.

6. Place in refrigerator till required or 10 minutes at least.

7. Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot.

8. Fry on medium flame till golden brown, flip sides.

9. Fry other side evenly, drain.

10. Place on kitchen paper for a few minutes to drain excess oil.

11. Serve hot with green and tamarind chutneys or tomato ketchup.

Making time: 20 minutes
Makes: 10-12 cutlets. Before frying, refrigerated 5-6 hours
Shelflife: Best fresh after frying