Lingkan Reang
Saute onions until golden, then add ginger garlic paste, green chillies, salt, and spices.
Add chicken mince and cook until done, then mix in coriander leaves.
Mash boiled potatoes and combine with cooked chicken mince and breadcrumbs.
Shape into patties and refrigerate for 15-30 minutes to firm up.
Dip patties in flour batter, coat with breadcrumbs, and chill for 30 minutes.
Shallow fry patties until golden, then drain on paper towels and serve with ketchup.