Ingredients

• 2 (8-ounce) russet potatoes
• 1 1/2 cups fresh breadcrumbs made from crustless French bread, divided
• 1/2 cup finely grated carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons finely chopped peeled fresh ginger
• 1 serrano chile, stemmed, minced
• 1 teaspoon salt
• 2 large eggs
• 1/3 cup (or more) vegetable oil
• Ginger-cilantro chutney
• Chaat masala* (optional)
• Paprika
• *Chaat masala is an Indian spice blend available at specialty foods stores and Indian markets.

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Instructions

1. Place potatoes in medium saucepan. Add enough water to cover by 1 inch. Bring to boil, then reduce heat to medium and cook potatoes until tender, about 20 minutes. Drain; cool.
2. Peel cooled potatoes, place in medium bowl, and mash. Add 1/2 cup breadcrumbs, carrots, and next 6 ingredients. Mix lightly (do not mash). Divide mixture into 12 portions, using about 1/4 cup for each. Shape each portion into ball, then press lightly to form patty about 2 1/2 inches in diameter. Do ahead Can be made 6 hours ahead. Transfer patties to large plate, cover, and chill.
3. Preheat oven to 200°F. Whisk eggs in medium bowl to blend. Place remaining 1 cup breadcrumbs on large plate. Coat patties first in egg, then in breadcrumbs, pressing to adhere. Transfer patties to clean large plate. Heat 1/3 cup oil in large skillet over medium heat. Working in 2 batches, cook patties until brown, about 5 minutes per side, adding more oil by tablespoonfuls as needed. Place patties on rimmed baking sheet. Transfer sheet to oven to keep patties warm.
4. Place 2 patties on each of 6 plates. Drizzle patties with Ginger-cilantro chutney , sprinkle with chaat masala, if desired, and paprika.