3 med.-sized potatoes
1/2 bunch cilantro (rinsed and chopped)
1/2 med. onion (chopped)
1 (4 oz.) can green chilies (chopped)
3/4 tsp. salt
1/2 tsp. lemon juice
Freshly ground black pepper (to taste)
1 (1 1/2 lb.) loaf white bread
Water for dipping bread (can use milk too)
Cooking oil

Peel potatoes, slice in pieces and boil in pot of water until cooked tender. Drain potatoes and mash in large bowl or pot in which they were cooked. Add cilantro, onion, chilies, salt, lemon juice and pepper. Mash and mix well.

Trim crusts from bread. In a shallow bowl of water, dip a slice of bread and remove it immediately. Gently press the slice between your hands to remove excess liquid and to flatten. Form small balls of mashed potato and place in center of damp bread square, fold up sides around potato mixture and gently squeeze; press ends of bread together to form a ball.

In a large pan over medium heat, fry rolls in hot oil, turning each roll as it browns. Remove when browned on all sides and drain on paper towels. Makes about 3 dozen rolls, depending on size.