Wash potatoes with a brush, put in a saucepan, cover with water, bring to a boil and cook for 40-45 minutes. Coriander seeds and pepper on a heated dry pan and fry on medium heat, shaking for 2-3 minutes.

Then, put in a mortar (or blender), add salt and grind quite finely. One teaspoon of spice to be postponed separately (for breading).

Cilantro chop.

The finished potatoes drain in a colander, rinse with cold water, peel and crush with a potato masher (a blender not to use!). Add the crushed spices, butter, eggs, chopped cilantro, and mix all until smooth. If you need a little dosolit. Put the potato mixture for 15-20 minutes in the refrigerator - out of the cooled mass is better molded patties.

Grind crackers in a blender (or a mortar), add delayed 1 tsp of spice mix.

To get mashed potatoes out of the fridge, hands greased with vegetable oil to make patties (the size of an egg). Roll the cutlets in a mixture of crackers with spices.

Reheat in a small pan of vegetable oil, a layer of about 1.5 cm. Fry the meatballs in small portions over high heat until Golden brown, 2 minutes on each side. The cutlets spread on a paper towel to stack excess fat. These cutlets can be made more spicy and tangy, if you add along with the coriander mixture a pinch of "garam masala". By the way, the potatoes if you want you can not cook, bake, wrapped in foil, in the preheated oven to 180 gr. for 50-60 minutes.