Egg and Potato Cutlets

Instructions

1. 1

   Prepare Potatoes and Eggs

   • Place the potatoes in a pot, cover with cold water, and add 1 tsp of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain, peel, and mash thoroughly in a large bowl, ensuring no lumps remain.
   • Simultaneously, place 4 eggs in a separate saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath, then peel and cut them in half lengthwise.
2. 2

   Create the Spiced Potato Mixture

   • Heat 1 tablespoon of oil in a small pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chilies. Cook for 1 minute until the raw smell disappears.
   • Stir in the turmeric powder, red chili powder, and garam masala. Cook for 30 seconds, then turn off the heat.
   • Transfer this sautéed mixture to the bowl of mashed potatoes. Add the chopped coriander leaves, lime juice, and salt. Mix until everything is uniformly combined. Taste and adjust seasoning if needed.
3. 3

   Shape the Cutlets

   • Divide the potato mixture into 8 equal portions. Lightly oil your palms to prevent sticking.
   • Take one portion of the mixture and flatten it into a disc on your palm.
   • Place one half of a boiled egg in the center, yolk-side down.
   • Carefully enclose the egg with the potato mixture, sealing all edges. Gently shape it into a smooth, oval cutlet. Repeat with the remaining portions.
   • For best results, place the shaped cutlets on a plate and refrigerate for 20-30 minutes. This helps them firm up and hold their shape during frying.
4. 4

   Coat and Fry the Cutlets

   • In a shallow bowl, lightly beat the remaining egg. In a separate flat plate, spread out the rava (semolina).
   • Gently dip one cutlet into the beaten egg, ensuring it's lightly coated, and let any excess drip off.
   • Immediately roll the egg-washed cutlet in the rava until it's evenly coated on all sides.
   • Heat the remaining oil in a wide, heavy-bottomed pan over medium heat. The oil is ready when a pinch of rava sizzles instantly.
   • Carefully place 3-4 cutlets in the pan, avoiding overcrowding. Shallow fry for 3-4 minutes per side, until deep golden brown and crisp.
   • Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. Repeat for the remaining cutlets.
5. 5

   Serve

   • Serve the Egg and Potato Cutlets hot with mint chutney, tamarind chutney, or tomato ketchup.