Wash and boil the potatoes, drain well and
mash until smooth. Add salt to taste and shell the peas. Heat a saucepan
with the ghee and fry the onion, ginger and cilantro leaves on low heat.
When the onion is soft and golden, add the ground spices, a teaspoon of
salt and the peas. Cover with a lid and cook until the peas are tender
and all the liquid evaporated. Let the peas
cool to lukewarm, divide the potato into 8 portions and shape each one
to a flat circle. Put a
spoonful of the peas in the center and enclose with the potato, molding
it smoothly to a hamburger shape. Dip each
rissole in beaten egg, then in breadcrumbs. Heat oil and
fry the rissoles, two or three at a time, until golden brown all over. Drain on
absorbent paper and serve hot with fresh chutney or salad.