Peel potatoes, slice into pieces and boil in a pot of water until cooked tender.

Drain potatoes and mash in a large bowl or the pot in which they were cooked.

Add cilantro, onion, green chilies, salt, lemon juice, and pepper.

Mash and mix well to combine all ingredients.

Trim the crusts from the white 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 it.

Form small balls of mashed potato mixture.

Place a potato ball in the center of a damp bread square.

Fold up the sides of the bread around the potato mix and gently squeeze to form a ball.

Press the ends of the bread together to seal the ball.

In a large pan over medium heat, fry the rolls in warm vegetable oil.

Turn each roll as it browns to ensure even cooking.

Remove the rolls when browned on all sides and drain on paper towels.

Serve warm.