Chicken and Potato Cutlets

Cook the Chicken:

1. In a pan, add the chicken cubes, salt, turmeric powder, and ¼ cup water.
2. Cook the chicken until cooked. Remove the chicken and reserve chicken stock for later use.
3. Shred the cooked chicken into small pieces.

Prepare the Mixture:

1. Heat 1 tablespoon of oil in a pan. Add finely chopped onion and sauté over medium heat until the onion turns slightly golden.
2. Add ginger-garlic paste and sauté for about 1 minute or until the raw smell disappears.
3. Add 2 tablespoons of reserved chicken stock and stir to mix.
4. Add shredded chicken, mashed potatoes, and salt, then sauté and mix thoroughly.
5. Transfer the mixture to a bowl and allow it to cool down. Once cooled, add green chili, red chili flakes, roasted cumin powder, and cilantro. Mix well.

Shape the Cutlets:

1. Take a small portion of the mixture and shape it into a round or oval patty. Repeat until the entire mixture is finished.

Coat the Cutlets:

1. Coat each patty with flour, shaking off any excess.
2. Dip the cornflour-coated patty into the beaten egg, ensuring it is fully coated.
3. Then roll it in the breadcrumbs, making sure it is completely covered.

Fry the Cutlets:

1. Heat ½ inch of oil in a frying pan on medium heat.
2. Once the oil is hot, add the cutlets in batches. Fry them until golden brown and crisp on both sides, about 3 minutes each side.
3. Remove the cutlets from the oil and place them on a paper towel to get rid of any excess oil.
4. Repeat the cooking process until all the remaining chicken cutlets are cooked.
5. If baking, preheat your oven to 400°F (200°C). Place the cutlets on a lined baking sheet and bake for 15-20 minutes, flipping halfway through.

Serve

1. Once cooked, serve them hot or warm as desired.