I first made this dish in Chennai at my daughter's house, using leftovers from the fridge. My daughter dances at college from early morning till late evening and often has extra lessons at night. She has an hour for lunch and, although she usually comes home, I suspect when she's on her own she can't be bothered cooking. When I'm there I try to make sure she's eating well and always have something ready to put on the table as soon as she arrives. Cutlets are very convenient in such situations, as they can be prepared in advance and only take a few minutes to cook.
Ingredients
For the spinach paneer cutlets:
A small bowl of cooked spinach
About 250g of paneer
Salt
Ground black pepper
Ground coriander
A little flour for coating the cutlets
Oil for frying
For the potato cutlets:
Mashed potato
For the salad:
I lettuce
A couple of tomatoes
I onion
Mash all the ingredients together (The paneer will be easier to work with if you take it out of the fridge well beforehand) and form into small cutlets, dusting each with flour as you go. Make same-sized cutlets with the potato and dust them similarly.
Fry the cutlets for a few minutes each side and serve on a plate
of nicely arranged lettuce leaves, tomato slices and onion rings.