Soak the shagudana for 4-5 hours, preferably overnight.
Boil the noodles in water ( without the spice in the ramen packet)
Peel the skin of the boiled potatoes. Mash the potatoes into a paste.
Add the boiled noodles to the mashed potatoes. Continue mashing with the potatoes, and add the shagudana, salt, onion, green chilli and mint leaves slices. Also add an egg beat and make a smooth paste.
Make oval shaped balls and set aside.
Heat a pan with enough oil ( around 2 cups) so that the oval shaped balls ( chops or cutlets) can be submerged well in the oil. Deep fry until the balls turn golden brown.