Egg Cutlet
Egg Cutlet
Cutlets made with eggs and potatoes
Ingredients
- 5 nos Hard boiled eggs
- 2 nos Potatoes medium
- 1 no Onion finely chopped, big
- 6 - Green chillies
- 2 tsp Garlic paste
- Ginger A small piece
- 1/2 tsp Pepper
- Salt As reqd
- Curry leaves A few
- 1 no Egg beaten
- 1 cup Bread crumbs
- Oil for frying
Instructions
- Cook potatoes well and drain the water.
- Cut the eggs into halves and remove the egg yolks.
- Heat oil in a pan.
- Mash the potatoes and add to the pan along with salt and pepper.
- Saute for 2 minutes and remove from heat.
- Add the boiled egg yolks to the pan and mix well.
- Dip the cutlet in the beaten egg and roll it on the bread crumbs.
- Deep fry in oil.
- Garnish with onions and mint leaves.
- :- Refrigerate the cutlets for 1 day before frying. The cutlets won`t break.
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Mix 1 teaspoon of raw pappaya ski paste to the mixture.This will hold on all ingredients while frying.
WHILE FRYING THE EGG BREAKS, I RECOMMEND TO FRY THEM IN MAIDA MIX IN WHICH SALT,TURMERIC,FINELY CHOPPED ONION AND GREEN CHILLIE IS ADDED
Before frying dip it in the egg yolk then in bread crumbs then fry. This will not break.