1. Boil the potatoes then peel and mash them thoroughly.

2. Heat the ghee and fry the onion until soft but not browned.

3. Stir in the tomato and cook for 2 minutes.

4. Add the coriander and salt and stir in 5 of the eggs, mixing well until the mixture thickens and sets.

5. Remove from the heat and leave to cool.

6. Beat the remaining egg well.

7. Knead the potato and shape into thick, flat patties.

8. Place a spoonful of the egg mixture in the centre and fold the sides over the top to enclose the stuffing. Press into a flat cake shape.

9. Heat oil a pan. Dip each pattiy in the beaten egg then in breadcrumbs and fry until golden brown on both sides.

Serve hot with tomato sauce or chutney.

Serves 4.