Cook potatoes well and drain the water.

Cut the eggs into halves and remove the egg yolks.

Heat oil in a pan.

Saute onion, green chillies, garlic, ginger and curry leaves, till brown.

Mash the potatoes and add to the pan along with salt and pepper.

Saute for 2 minutes and remove from heat.

Add the boiled egg yolks to the pan and mix well.

Take an half of boiled egg white and fill it with the potato, egg yolk mix and press well.

Dip the cutlet in the beaten egg and roll it on the bread crumbs.

Deep fry in oil.

Garnish with onions and mint leaves.

:- Refrigerate the cutlets for 1 day before frying. The cutlets won`t break.