My mum used to make these potato cutlets with tin tuna fish and fennel and they were so good! Though for this version I am trying a vegetarian alternative. The kids really loved them with a canola mayo and I had it with a mango pickle and it was the perfect accompaniment.

Delicious potato cutlets with avocado salad and mango chutney

Potato Cutlets

1 tsp sale
1 lb potatoes, boiled in microwave and then mashed.
Black Pepper
1 egg for cutlets

1 egg beaten

Filling

1 onion
1 cup grated cheese
1/2 cup grated carrot
1/4 cup coriander

Canola oil for frying

1. Prepare potato and cook in the microwave till the consistency is ready for mash.
2. Finely chop onion and put in a large bowl.
3. Cool mashed potato in fridge or on counter.
4. While potato is cooling prepare the filling – and add to the onion in the large bowl.
5. When potato is cool enough add to the large bowl with the filling ingredients.
6. Add an egg to the filling and potato mixture.
7. Work on consistency to get a ball that holds together in your hands.
8. Dip in beaten egg and then breadcrumbs and flatten.
9. Cook cutlets on moderate heat in the canola oil until brown on both sides.
10. Serve with mango chutney and salad or whatever you like really!