Boil potatoes until soft. Briefly run the potatoes under cold water and peel them. Set aside.
Toss chopped cilantro, green chili and red onion into a food processor and pulse until finely chopped. If you don't have a food processor, you can finely slice them as well.
Mash potatoes to an even consistency.
Add salt, red chili powder and chopped ingredients into the mashed potato mixture. Stir until well-mixed.
Take fistfuls of the potato mixture (roughly 3 tablespoon worth) and flatten them into patties. Place them in the fridge for 10 to 15 minutes so they can hold shape while frying.
Heat oil in a non-stick pan or skillet on medium heat. When the oil begins to shimmer, brush the patties with a beaten egg and gently place on pan. Fry each patty roughly 2 minutes per side until golden brown. Drain on paper towel and serve.