Mash potato well, if chunks are very large. Adjust seasoning by adding more salt, chillies, etc. Make round pingpong sized balls, keep aside. Flatten and shape balls into heart or oblong shapes. Heat a flat bottomed pan or griddle, drizzle some oil onto it. Roll each cutlet into a plate of crumbs or semolina to cover all over. Place on heated griddle, shallow fry till golden and crisp, flip side and repeat till golden. Drain, serve hot with chutney or sauce.