EGG CUTLETS
INGREDIENTS
Eggs hard boiled
|
4 nos
|
Potatoes boiled
|
½ kg
|
Green chillies
|
3 – 4 nos
|
Coriander leaves chopped
|
1 cup
|
Haldi / turmeric pdr
|
¼ tsp
|
Salt
|
T.T.
|
Cornflour
|
2 tbsp
|
Water
|
3 – 4 tbsp
|
Fresh bread crumbs
|
½ cup
|
Oil
|
For deep frying
|
METHOD:
1.
Mash the boiled potatoes.
2.
Grind the green chillies to a paste with half of
the coriander leaves.
3.
Add this paste to the potato mash with salt,
haldi and the remaining coriander leaves.
4.
Mash well and divide into 8 even sized balls.
5.
Cut the hardboiled eggs into 2 lengthwise.
6.
Roll a ball from the potato mash. Create a
depression in the centre to resemble a cup.
7.
Keep half of the egg in the depression with the
cut side facing down.
8.
Cover it entirely with the potato such that you
cannot see the egg at all.
9.
Prepare a slurry with cornflour and water or beat
an egg.
10.
Dip the prepared potato roll into the slurry and
roll it in fresh bread crumbs. (I have just finely ground fresh bread to a
crumb like consistency). Lightly press the crumbs in.
11.
Deep fry in hot oil till golden brown. Serve hot
with tomato ketchup or coriander chutney.
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