Egg cutlets

Name: Egg cutlets
Yield: Makes 12
Cuisine: India
Ingredients: 350 g/12 oz potatoes, boiled, peeled and mashed; 45 ml/3 tbsp sunflower oil or light olive oil; 45 ml/3 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp nigella seeds; 6 hard-boiled eggs; 75 g/3 oz/1½ cups fresh soft breadcrumbs; 1 large (US extra large) egg, beaten; 30 ml/2 tbsp plain (all-purpose) flour; sunflower oil, for deep-frying; tomato ketchup or chutney, to serve; tomato ketchup or chutney, to serve; 2.5 ml/½ tsp ground turmeric; 2 fresh green chillies, finely chopped (deseeded if preferred); 10 ml/2 tsp ginger purée; 1 medium onion, finely chopped; 5 ml/1 tsp salt, or to taste; 15 ml/1 tbsp fresh coriander (cilantro) leaves, finely chopped; 2.5 ml/½ tsp garam masala; 2.5 ml/½ tsp chilli powder, or to taste

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Cutlets of various kinds were a favourite snack item during the period of the British Raj in east and north-east India. Andey Ka Cutless are served with tomato ketchup, in the social and sports clubs.

Ingredients

6 hard-boiled eggs
350 g/12 oz potatoes, boiled, peeled and mashed

Asia
India
Northeast India
Snack
Vegetarian

Method

Remove the shells from the hard-boiled eggs and cut them in half. Scoop out the yolks and mash them.
Chop the whites finely and then mix the egg yolks and whites with the mashed potatoes in a large bowl.
Heat the oil o