Cook fish in one cup of water with salt and black peppercorns in a shallow pan till all the water has been absorbed. Remove the skin and debone. Mash using a fork.
Mix it with mashed potato, one egg, garlic, ginger, green chillies, lemon juice, onion and coriander leaves. Adjust salt.
Divide into twelve equal portions and shape into flat, oval cutlets. Beat the remaining eggs. Dip each cutlet in the beaten eggs, roll in the breadcrumbs.
Heat sufficient oil in a frying pan on medium heat and shallow-fry the cutlets till they are evenly golden brown on both sides. Remove and drain onto an absorbent paper and serve hot.