Potato cutlets with curry

Ingredients:

• 2 medium-sized Russet potatoes
• 1 cup of cottage cheese with 4% fat content
• 1/2 cup frozen green peas (defrosted)
• 2 tsp curry powder medium spiciness
• 1 tbsp. plus 2 tbsp. premium wheat flour
• Salt
• Vegetable oil for frying
• 4 eggs category CO
• 2 tbsp. panko breadcrumbs
• Mango (see recipe) or tomato chutney for serving

Preparation:

1. Prick the potatoes all over with a fork and microwave until soft, 8-10 minutes. Peel the potatoes, then transfer them to a large bowl and mash with a fork until almost smooth. Mix with the cottage cheese, peas, curry powder, 2 tablespoons of wheat flour, and 2 teaspoons of salt. Let cool to room temperature.
2. Heat vegetable oil in a heavy-bottomed saucepan over medium-high heat, filling to a depth of about 5 cm, until it reaches 190°C (355°F) on a candy thermometer. Meanwhile, beat the eggs in a shallow bowl. Place 1 cup of flour in another bowl, and the breadcrumbs in a third.
3. Divide the potato mixture into about 24 golf ball-sized portions and carefully form each portion into a 5cm diameter patty. Dredge each patty in flour, shake off any excess, dip in egg, then in breadcrumbs, turning several times to coat completely.
   
   Fry the patties in batches until golden brown, turning as needed, 1-2 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Serve with chutney.