Keep potatoes for boiling. Remove skin, mash potatoes and keep aside.
Whilst , wash soya mini chunks and set aside. In a pot, add 1 cup water, soya chunks and bring it to rolling boiling.
Using a colander, drain water, squeeze extra water from soya chunks and keep it aside.
Take a wok/pan/kadai , heat 2 Tsp of oil for this add onions, ginger garlic paste and saute till raw smell goes off. Add chopped green chillies.
Now add in chopped spinach saute for a minute, add chopped mushroom ,1/4 Tsp salt and cook till it becomes completely dry.
For this add gram flour/ besan , so that the moisture content will be absorbed.
For this add mashed potato, coriander leaves, coarse ground soya and mix well.
Shape the cutlet/patties using moulds or rolling and flattening between your palms and refrigerate for 10 minutes.
Mix cornflour with 3 Tbsp of water and make a thin paste.
Dip the refrigerated cutlet in cornflour paste and roll on bread crumbs.
Heat Tava/ griddle, grease tava with oil and place the cutlets over it.
Drizzle some oil on patties , flip and cook on both sides till it looks golden in colour.
Serve it hot or warm with Tomato Ketchup / Sauce.