Boil the potatoes till fork tender. Remove & keep aside to cool. Mash the potatoes when cooled.

Dry roast some cumin seeds & mix with the mashed potatoes. Add salt & pepper to taste.

Now add in the chopped coriander leaves/cilantro, 2 tablespoons of breadcrumbs & mix well.

Make equal portions of the mixture, take each portion and flatten it a bit on your palm. Add the cheese in the centre & close from all sides to form the shape of a cutlet. You can add 1 or 2 drops of oil on your palm if the potato mixture sticks while forming the cutlets.

In 2 separate bowls, add the eggs & breadcrumbs. Add salt & pepper to taste.

Now take the cutlets, dip them in the egg, then the breadcrumbs & place them on a tray. You can fry them immediately or freeze them for later.

Heat oil in a non-stick pan & shallow fry the cutlets till brown on both sides. Remove & place on paper towels to drain any excess oil.

Can be served with ketchup or mayo-ketchup dip.