Boil 1 cup potatoes until fork tender. Remove the skin and set aside.
Using a mortar and pestle or a zester finely grate 1 ½ tablespoons ginger.
Finely chop 4 cloves garlic
Finely chop 1 tablespoon cilantro or mint leaves.
In a medium bowl mix ground 1 lb ground mutton or lamb or pork, 1 ½ tablespoons ginger (grated), 4 cloves garlic (finely chopped), 1 tablespoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon chili powder and 1 teaspoon sea salt until evenly combined.
In a medium pan on medium heat saute the meat for 5-7 minutes until the mutton is cooked through making sure to frequently break down the mutton into small minced pieces.
Drain the excess fat from the mutton. Set aside the mutton in a clean bowl until cool enough to handle.
Add mashed 1 cup potatoes and 1 tablespoon cilantro or mint (coarsely chopped) to the spiced mutton and mix until the potatoes and meat are herbs are combined.
Take about 2 Tbs of the potato mutton mixture (50g). You can simply roll it into a ball or flatten it into a round nugget. Repeat with the rest of the mixture.
In a small bowl, crack 1 egg and beat it. This will be your wet ingredients. In a wide plate or shallow bowl, add 1.5 cups bread crumbs. Designate one hand as your "wet hand" and one hand as your "dry hand". First dip the cutlet with your wet hand into the egg mixture and then transfer it to the plate with bread crumbs. Use your "dry hand" to sprinkle and coat the cutlet with bread crumbs. Make sure to lightly press the bread crumbs into the cutlet to ensure it adheres to the cutlet. Repeat with remaining cutlets.
Once the cutlets are breaded take an extra step to Compress the nuggets tightly once again with both hands ensure their shape. At this stage the cutlets can be wrapped and stored in the freezer if you want to eat at a later time. Otherwise proceed to bake cutlets.
Preheat the oven to 375F.
Spray a layer of vegetable oil over the nuggets and place them in an air fryer for 8-10 minutes or in the oven 10-15 minutes until the nuggets are golden. You may need an additional 3-5 minutes more baking time if your nuggets were previously frozen.
Enjoy with a side of cilantro-mint chutney or maggi hot and sweet ketchup.