Two Potato Cutlets With Mint And Cumin

• 2 large potatoes, peeled, boiled and mashed
• 2 - 3 large Orange flesh sweet potatoes, peeled, boiled and mashed
• 1 tablespoon whole cumin, dry roasted in a pan then crushed in a mortar and pestle
• 1/2 cup chopped mint leaves
• 3/4 chopped coriander leaves
• 1/2 teaspoon tsp red chili powder (optional)
• 1/2 lemon, juiced
• Salt to taste
• 1 egg, beaten to coat cutlets
• Vegetable oil to fry

1. Combine the two potato mash with all the spices, herbs and lemon juice. Take about 2 tbsp of the spiced mash and form into round balls and then flatten into the shape of a 'cutlet'.
2. Heat a shallow pan on medium heat with a little vegetable oil. Dip the cutlets lightly into the beaten egg to aid in holding them together. Fry on either side till light brown and fragrant.
3. Enjoy immediately or can be kept refrigerated for up to 2 days.

potatoes, sweet potatoes, cumin, mint leaves, coriander leaves, red chili powder, lemon, salt, egg, vegetable oil

Taken from food52.com/recipes/16234-two-potato-cutlets-with-mint-and-cumin (may not work)