Ingredients:

• 500 gms chicken keena
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander
• Salt to taste
• 3 tbs soya sauce
• 3 tbs green chillies paste
• 1/2 cup mashed potato
• 2 tbs coriander powder
• 2 tbs cumin powder
• 2 tbs red chilli powder
• 2 tbs freshly crushed black pepper
• 1/2 cup chopped cashew and kissmiss
• 2 whisked egg with salt gor dipping
• Bread crumbs for coating

Procedure:

• Finely grind the keema 6-8 times in a grinder
• Add all the ingredients
• Make small balls 
• Flatten it in palm and make pockets for cashew and kissmiss
• Dip in egg mix
• Roll over in bread crumbs
• Repeat it because double coating makes the coating stable
• Refrigerate it for at least 2 hours
• Deep fry the cutlets

Serve them hot with sauce of your choice