Crunchy Potato and Cucumber Bun Delight with Cornflakes

1In a pot, boil the diced potatoes (2 medium) in salted water until tender, about 10-15 minutes. Drain and set aside.

2In a skillet, melt the butter (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds.

3Add the chopped onion (1 large) to the skillet and sauté until golden brown, about 5-7 minutes.

4Stir in the boiled potatoes (2 medium), paprika (1 teaspoon), salt, and pepper. Cook for another 5 minutes, gently mashing the potatoes (2 medium) with a fork to combine the flavors.

5Remove the skillet from heat and let the mixture cool slightly.

6Slice the buns in half and lightly toast them if desired.

7Spoon the potato mixture generously onto the bottom half of each bun.

8Top with fresh cucumber (1) slices and sprinkle crushed cornflakes (1 cup) over the top.

9Garnish with chopped cilantro and place the top half of the bun over the filling. Serve immediately.