Soak the sago in sufficient water for at least 1/2 hour, then drain well & keep aside.

Boil & peel the potato & mash well. Remember not to let the potato linger in the pressure cooker/pan for too long after its cooked - it will turn out soggy

Mix all the ingredients well - sago, potato, onion, green chillies, coriander and salt. Tip: Mix the onions only if you intend to fry & serve the cutlets immediately. If you leave the mixture for too long, the onions will let out water & the mixture will turn soggy.

Take about 3-4 tbsps of mixture into your palm & shape into round balls and flatten them with your palm. Roll the cutlets in the breadcrumbs

Heat oil in a heavy bottomed kada/wok & deep fry the cutlets 2-3 at a time till golden in colour

Serve hot with tomato ketchup