Boil the potatoes, mash them and keep them aside.
Heat oil in a pan. Add chopped onions fry till translucent.
Add the ginger-garlic paste, fry for a few minutes.
Next, add the tomatoes and spice powders
Fry till tomatoes are soft. Add in the mixed vegetables.
Mix them well, cover the pan and cook for about 10 minutes.
After 10 minutes, open the lid of the pan, turn the flame to high and dry up the mixture.
Switch off the stove. Add chopped cilantro.
Once the mixture cools down, add the mashed potatoes.
Mix everything well.
Taste the mixture and add salt if needed.
Make round balls using the mixture.
Flatten the ball, dip each in beaten egg, and roll in breadcrumbs.
Make all the cutlets the same way. (for a pure vegetarian option please see my notes)
To pan-fry the cutlets, heat some oil in a frying pan, fry the cutlets till golden brown on both sides.
Take the cutlets out of the pan onto a paper towel-lined plate.