Egg Corn Cutlets

Instructions

1. 1

   Prepare Potatoes and Eggs

   • In a large pot, boil the potatoes until fork-tender, about 15-20 minutes. Drain, let them cool slightly, then peel.
   • While potatoes are boiling, hard-boil the eggs for 10-12 minutes. Transfer to an ice bath, then peel.
   • In a large mixing bowl, thoroughly mash the boiled potatoes. Grate or finely chop the hard-boiled eggs and add them to the bowl.
2. 2

   Create the Cutlet Mixture

   • To the potato and egg mixture, add the sweet corn, finely chopped onion, green chilies, ginger-garlic paste, and chopped coriander leaves.
   • Sprinkle in all the dry spices: turmeric powder, red chili powder, garam masala, chaat masala, and salt.
   • Gently mix all ingredients until just combined. Avoid overmixing, as it can make the potatoes gummy.
3. 3

   Shape the Cutlets

   • Lightly oil your palms to prevent sticking.
   • Divide the mixture into 8 equal portions.
   • Take one portion and shape it into a round or oval patty, about 1.5 cm (0.5 inch) thick.
   • Place the shaped cutlets on a plate. For best results, chill them in the refrigerator for 15-20 minutes to help them firm up.
4. 4

   Set Up the Coating Station

   • In a shallow bowl, whisk the all-purpose flour with 1/3 cup of water to form a smooth, thin slurry without lumps.
   • Spread the breadcrumbs evenly on a separate flat plate or tray.
5. 5

   Coat the Cutlets

   • Take one chilled cutlet and dip it into the flour slurry, ensuring it is fully coated.
   • Lift it out, allowing any excess slurry to drip back into the bowl.
   • Immediately transfer the cutlet to the breadcrumbs, gently pressing and turning to coat it completely on all sides.
6. 6

   Shallow Fry to Perfection

   • Heat the oil in a wide, heavy-bottomed pan over medium heat. The oil is ready when a breadcrumb sizzles upon contact.
   • Carefully place 3-4 coated cutlets in the pan, ensuring not to overcrowd it.
   • Fry for 2-3 minutes per side, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, remove the cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
7. 7

   Serve

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