Take potatoes, peas,
coriander leaves, salt, cornflour and crumbled bread slices in a mixing bowl and mix well to make soft dough.
Take cheese in another bowl, add pepper powder and mix lightly.
Divide the potato
mixture into equal portions and roll them into balls. Make a dent in the middle of each ball, put a little cheese mixture in it, bring in the edges and press gently together to seal. Further toll into oval shaped cutlets.
breadcrumbs in a plate and roll the cutlets in it till they are well coated.
Heat sufficient oil in a
kadai. Gently slide in the cutlets and deep fry till golden. Drain on absorbent paper.
Make eyes, ears and
tail with halved olives, carrot slices and vermicelli.
Arrange them on a
serving platter and serve hot with a bowl of tomato ketchup.