Cheese Stuffed Potato Cutlets

Methods

• Take potatoes, peas, coriander leaves, salt, cornflour and crumbled bread slices in a mixing bowl and mix well to make soft dough.
• Take cheese in another bowl, add pepper powder and mix lightly.
• Divide the potato mixture into equal portions and roll them into balls. Make a dent in the middle of each ball, put a little cheese mixture in it, bring in the edges and press gently together to seal. Further toll into oval shaped cutlets.
• Spread the breadcrumbs in a plate and roll the cutlets in it till they are well coated.
• Heat sufficient oil in a kadai. Gently slide in the cutlets and deep fry till golden. Drain on absorbent paper.
• Make eyes, ears and tail with halved olives, carrot slices and vermicelli.
• Arrange them on a serving platter and serve hot with a bowl of tomato ketchup.