Boil mince with spices and ½ cup water on medium heat for 20 minutes. When the mince is tender, dry any remaining water on high flame with constant stirring.
Then mix boiled eggs, green onions, green chilies, green coriander, onions, and mint in the hot mince and mix well. The stuffing is ready.
Mash potatoes and mix red chili powder, salt, and butter until creamy.
Make small potato balls. Then press each ball on the palm of the hand and put about 2 tablespoon mince filling in the center. Now pull the edges of mashed potato together to form a Patti or cutlets. Makes all patties similarly.
In a deep bowl beat eggs and season with red chili powder and salt. Also, beat 2 tablespoons of water to make a thin egg wash.
First, dip each patty in egg wash then coat with bread crumbs to complete the first coat. Again coat each patty with eggs and then with bread crumbs for the second coat.
Let the patty rest in the fridge for 30 minutes to firm up. (If storing for a few hours, keep covered in an air-tight box.
Fill a wok with 2-3 inches of oil. Heat oil thoroughly then and fry each patty carefully. Dip 3-4 patty in oil and let it firm up. Do not stir for 1 minute. Then flip carefully with a flat spatula to fry the other side.
When the patty is crispy golden from all sides. Remove to a kitchen towel and serve hot with chutney.