Heat 2 tbsps oil in a non-stick pan, add garlic and ginger and sauté for half a minute. Add chillies and sauté.
Roughly chop curry leaves and add to the pan. Add onion and sauté for a minute. Drain soya granules and add along with, red chilli powder, turmeric powder, coriander powder, black pepper powder, garam masala powder, coconut and sauté for 1-2 minutes. Transfer into a bowl.
Grate potato and add to the bowl and mix well. Finely chop coriander sprigs and add to the bowl and mix well.
Put cornflour and 1 cup water in another bowl and whisk well to make a smooth batter.
Put breadcrumbs in a third bowl.
Heat 4 tbsps oil in another non-stick pan.
Divide the soya-potato mixture into 16 equal portions and shape them into cutlets.
Dip the cutlets in the cornflour batter and coat them in breadcrumbs. Put them in the pan, a few at a time, and shallow-fry, turning sides,till crisp and golden on both sides. Drain on absorbent paper.
Arrange the cutlets on a serving plate, garnish with mint sprigs and serve with tomato ketchup.