Boil potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly, then peel and mash them smoothly in a large mixing bowl.|2. Heat 1 tablespoon oil in a pan over medium heat. Add cumin seeds and let them splutter for 10 seconds.|3. Add finely chopped onions and sauté until translucent, about 3-4 minutes.|4. Add grated ginger and minced garlic, cook for 1 minute until fragrant.|5. Add finely chopped carrots and green peas. Cook for 5-6 minutes until vegetables are tender.|6. Add turmeric, coriander powder, cumin powder, garam masala, red chili powder, and salt. Mix well and cook for 2 minutes.|7. Turn off heat and let the vegetable mixture cool completely.|8. Add the cooled vegetable mixture to the mashed potatoes. Mix thoroughly until well combined.|9. Add chopped cilantro and lemon juice. Mix again. Taste and adjust seasoning if needed.|10. Divide the mixture into 12 equal portions and shape each into round or oval patties about 1/2 inch thick.|11. Set up a breading station: place breadcrumbs in one shallow dish.|12. Coat each cutlet evenly with breadcrumbs, pressing gently so they adhere well.|13. Heat 3-4 tablespoons oil in a large skillet over medium heat.|14. Once oil is hot, carefully place 4-5 cutlets in the pan without overcrowding.|15. Fry for 3-4 minutes on each side until golden brown and crispy. Flip carefully using a spatula.|16. Remove cutlets and place on paper towels to drain excess oil.|17. Repeat with remaining cutlets, adding more oil as needed.|18. Serve hot with mint chutney, ketchup, or tamarind chutney.