Boil the potatoes, peel and mash.
Mix in butter half of the black pepper and salt.
Heat 3 tablespoons of oil, saute the onion, add the bay leaf, cinnamon and green chilli and fry until onion is golden brown.
Take out the onion staining out oil. Leave to cool.
In the remaining oil add the meat, ginger, black pepper, salt and 1/2 cup of water.
Cook meat over a low heat.
Fry meat until oil separates.
Add the fried onion, green chillies, coriander leaves and black pepper.
Stir and remove from heat. Leave to cool.
Divide the potatoes and meat into 16 equal portions.
Stuff potatoes with meat, make round or oval shape as you desire.
Dip into the beaten egg and cover with crumb of toast.
Leave to rest for an hour preferably in the refrigerator.
Heat oil in a wok to a sizzling temperature.
Fry the chops golden brown 3-4 at a time.
Remove on a kitchen absorbent paper.
Serve at tea or lunch.
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