Ingredients:
For the cutlet mixture:
4 hard-boiled eggs, finely chopped
2 medium-sized potatoes, boiled and mashed
1 small onion, finely chopped
2-3 green chilies, finely chopped (adjust to your spice preference)
1/2 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
1 tablespoon oil for sautéing
For the coating:
1 cup breadcrumbs
2 eggs, beaten (for dipping)
Oil for shallow frying
Steps to prepare the Egg Cutlet:
- Heat 1 tablespoon of oil in a pan.
- Add the finely chopped onions and green chilies. Sauté until the onions turn translucent.
- Add ginger-garlic paste and sauté for another minute.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Add the mashed potatoes and chopped eggs. Mix everything together and cook for a few minutes until the mixture is well combined. You can adjust the seasoning to your taste at this point.
- Allow the mixture to cool down to room temperature.
- Once cooled, take a portion of the mixture and shape it into a round or oval cutlet. You can make them as big or as small as you like.
- Dip each cutlet in beaten eggs, ensuring it's coated on all sides.
- Roll the egg-coated cutlet in breadcrumbs until it's evenly coated. Repeat this step for all the cutlets.
- Heat oil in a pan over medium heat for shallow frying.
- Carefully place the coated cutlets in the hot oil.
- Fry each side until it turns golden brown and crispy. It usually takes about 2-3 minutes per side.
- Once the cutlets are golden and crispy on all sides, remove them from the oil and place them on paper towels to drain excess oil.
- Serve hot with your favorite sauce or chutney. They go well with ketchup, mint chutney, or tamarind chutney.
