Egg Croquettes

Instructions

1. 1

   Prepare Eggs and Potatoes

   • Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil, then reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
   • Immediately transfer the eggs to an ice water bath to stop the cooking process. Once cooled, peel the eggs and slice them in half lengthwise. Set aside.
   • While the eggs are cooking, boil the potatoes in a separate pot until they are fork-tender, about 15-20 minutes. Drain, peel, and mash them until smooth. Ensure there are no lumps.
2. 2

   Cook the Potato Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and chopped green chilies. Cook for 1 minute until the raw smell disappears.
   • Stir in the turmeric, red chili, coriander, and cumin powders. Sauté for 30 seconds until fragrant.
   • Add the mashed potatoes and salt to the pan. Mix thoroughly to combine all the spices with the potatoes. Cook for 2-3 minutes, stirring continuously.
   • Turn off the heat. Fold in the garam masala and chopped coriander leaves. Transfer the mixture to a plate and let it cool down completely.
3. 3

   Assemble the Croquettes

   • Once the potato mixture is cool to the touch, divide it into 8 equal portions.
   • Take one portion of the potato mix and flatten it into a disc in the palm of your hand.
   • Place one half of a boiled egg, yolk-side down, in the center of the potato disc.
   • Carefully enclose the egg with the potato mixture, ensuring it's fully covered. Gently shape it into a smooth, compact oval. Repeat this process for all 8 egg halves.
4. 4

   Coat the Croquettes

   • In a shallow bowl, whisk the all-purpose flour with water to create a thin, lump-free slurry. It should have the consistency of a thin pancake batter.
   • Spread the breadcrumbs evenly on a separate plate or tray.
   • Gently dip one assembled croquette into the flour slurry, coating it completely. Let any excess slurry drip off.
   • Immediately transfer the slurry-coated croquette to the breadcrumbs. Roll it gently until it is evenly and generously coated on all sides. Set aside on a clean plate. Repeat for all croquettes.
5. 5

   Fry to Golden Perfection

   • Heat 2 cups of oil in a deep pan or kadai over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of breadcrumb into the oil; it should sizzle and rise to the surface immediately.
   • Carefully slide 2-3 croquettes into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for 3-4 minutes, turning them occasionally, until they are a deep golden brown and crispy all over.
   • Using a slotted spoon, remove the fried croquettes and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve hot with kasundi (Bengali mustard sauce) or tomato ketchup.