Poha cutlets

1 cup pressed rice (poha)
3 medium potatoes, boiled and mashed
2 tbsp oil + to deep fry
½ tsp cumin seeds
½ tsp mustard seeds
1 medium onion, finely chopped
2 tbsp refined flour (maida)
1 tsp red chilli powder
2 green chillies, finely chopped
¼ tsp turmeric powder
Salt to taste
2 tbsp chopped fresh coriander leaves
10 cashewnuts, chopped
1 tbsp lemon juice

Soak the poha for five minutes. Heat oil in a pan. Add cumin seeds, mustard seeds, onion, two tablespoons of refined flour and roast for two to three minutes. Add red chilli powder, green chillies, turmeric powder, stir and mix well. Remove from heat and transfer the mixture into a bowl.
Add soaked poha, mashed potatoes, salt, coriander leaves, cashewnuts and lemon juice. Mix well. Divide the mixture into 8- 12 equal portions and shape each into a cutlet. Heat sufficient oil in a kadai and deep fry the cutlets till golden.
Drain and place on an absorbent paper and serve hot with green chutney.