In a wok add oil on medium heat. When it is warm add mustard seeds. When the mustard starts crackling, add onions and saute till it is soft. Add minced ginger, garlic and green chili and saute for a minute. Stir in the all spice powder and the meat, cook on low heat till the meat is well cooked. Add salt to taste and take off the heat. In the same wok, add mashed potatoes and mix well to form cutlets. Add salt to taste. In a bowl beat eggs and keep aside. Dip cutlets into egg and then, roll it over breadcrumbs to coat them well. Once done, fry carefully in oil and keep turning till they turn golden brown. Serve with ketchup or mint chutney.