Boil the potatoes, cool, peel and mash them. Peel and finely chop the onion and garlic. Wash, remove the stem, de-seed and finely chop the green chillies. Clean, wash and chop the coriander leaves.
Lightly crush the cashew nuts with rolling pin. Beat the egg and keep aside. Heat the oil over a medium heat, add mustard, as soon as they begin to crackle add cumin seeds and allow to crackle for few seconds.
Add the chopped onion, chopped green chillies and chopped garlic. Stir fry until the onions are golden. Add turmeric powder, red chilli powder, salt and coriander leaves. Remove from the heat.
Add the mashed potatoes, crush cashew nuts and lemon juice to the onion mixture and mix thoroughly. Divide the mixture into 8 equal portions, shape them into flat oval shaped cutlets, dust each with flour.
Dip the cutlets in beaten egg, roll in bread crumbs to coat them properly. Heat oil and deep fry till golden brown. Serve hot with spicy chutney.