Lingkan Reang
Saute onions, curry leaves, chillies, salt, and spices in oil, then mix with mashed potatoes.
Divide the mixture into portions and shape into cylinders.
Coat each croquette in flour, dip in cornflour paste, and roll in breadcrumbs.
Chill croquettes in the fridge for 15 minutes.
Deep fry until golden and crispy.
Drain and serve hot.