Parsi Chicken Cutlets recipe | Chicken cutlets

This is our special Parsi chicken cutlets recipe, we have with Dhansak, Pulao daar or just as a starter.
We also have this in a brun bread and call it Cutles Pav ;)

Ingredients
500 gms chicken mince or chicken kheema
1 large onion finely chopped
2 medium potatoes boiled and mashed
4 bread slices - edges cut - soaked in water and drained and mashed
2 table spoons fresh coriander chopped
1 table spoon mint leaves chopped
2 green chillies finely chopped
2 tea spoons ginger garlic paste
2 tea spoons kashmiri chilli powder
1 and 1/2 tea spoon salt
1/2 tea spoon cumin powder
3/4 tea spoon coriander powder
1 tea spoon garam masala powder
1 tea spoon turmeric powder
1/2 cup bread crumbs
1 cup flour- seasoned with salt and pepper
2 to 3 eggs
2 cups oil for deep frying

Method
In a large bowl mix together 500 gms chicken mince or chicken kheema,
1 large onion finely chopped, 2 medium potatoes boiled and mashed,
4 bread slices - edges cut - soaked in water and drained and mashed,
2 table spoons fresh coriander chopped, 1 table spoon mint leaves chopped,2 green chillies finely chopped, 2 tea spoons ginger garlic paste,
2 tea spoons kashmiri chilli powder, 1 and 1/2 tea spoon salt,
1/2 tea spoon cumin powder, 3/4 tea spoon coriander powder,
1 tea spoon garam masala powder, 1 tea spoon turmeric powder and refrigerate for 20 to 30 minutes
Remove from refrigerator and add 1/2 cup bread crumbs to this and mix well. This is make the cutlet mixture nice and dry to form cutlets

Take a plate and sprinkle some flour on it so the cutlets do not stick on it
Grease your palms with a little oil and take a heaped table spoon of the cutlet mixture and make flat round cutlets and place on the plate

Take 2 deep plates for the dredge, add 1 cup all purpose flour in one plate and season it with salt and pepper and mix.
Add 2 to 3 eggs in another deep plate, season it with salt and whisk well
Dip the cutlet in the flour first and then in the egg mixture and deep fry immediately until golden
Remove and let it sit for 10 minutes before serving