Coconut Cutlets

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.