Fish Cutlet Filling: Boil, peel and mash the potatoes. Set aside.

Heat the oil. Add cumin seeds and curry leaves and allow them to crackle.

Add onions and saute for a few minutes till soft and lightly golden in color. Add the ginger-garlic and chopped green chili and saute well till the raw smell is gone.

Now add the turmeric powder, red chili powder, lemon juice and cinnamon powder and saute for a few seconds.

Add the fish pieces and salt & Sugar to taste. Cook the fish and break it down or mash it until it smooth.

Add the mashed potatoes and stir to combine well with the fish. Cook together till mixture is fairly dry.

Sprinkle black pepper powder and cilantro leaves, mix well and remove from heat. Let filling cool completely before forming the cutlets.

Making Fish Cutlets: Set up your breading station. Whisk the egg, season lightly with salt and pepper in a shallow bowl. Take All Purpose Flour mixed with Parmesan Cheese in another bowl.

Pinch lime-sized balls of the fish filling, smoothen with your hands and flatten it slightly to a disk shape.

Dip each patty in the egg, then roll generously in Flour mixed cheese. Deep fry until it golden brown. Ready to serve.