Anda Cutlet

1. 1
   prep

   Prepare the eggs and potatoes.

   1.Peel the 4 hard-boiled eggs and grate them using a fine grater.

   2.Peel and mash the boiled potatoes until smooth with no lumps.

   TIPMash the potatoes while they are still slightly warm for a smoother mixture.
2. 2
   mix

   Make the cutlet filling.

   1.In a large bowl, combine grated egg, mashed potato, chopped onion, green chili, grated ginger, and chopped coriander.

   2.Add garam masala, roasted cumin powder, black pepper, salt, and 0.5 cup bread crumbs.

   3.Mix well with your hands until the mixture comes together and is firm enough to shape.

   TIPMake sure the mixture is not too wet. If it feels sticky, add 1–2 extra tablespoons of bread crumbs.
3. 3
   prep

   Shape the cutlets.

   1.Divide the mixture into 8 equal portions.

   2.Shape each portion into a flat oval or round patty, about 0.5 inch thick.
4. 4
   prep

   Set up the breading station.

   1.Place the remaining 1 cup bread crumbs on a plate.

   2.Beat 1 raw egg in a shallow bowl.

   3.Dip each cutlet gently into the beaten egg, then coat evenly with bread crumbs.

   TIPUse one hand for wet dipping and the other for dry coating to avoid messy fingers.
5. 5
   fry · ~6 min

   Shallow-fry the cutlets until golden.

   1.Heat 1 cup oil in a wide frying pan over medium heat.

   2.Gently slide 3–4 cutlets into the pan and fry for 2–3 minutes on each side.

   3.Fry until both sides are deep golden brown and crisp.

   4.Remove and drain on paper towels.

   TIPKeep the heat at medium. Too high and the crumbs will burn before the center warms through.
6. 6
   serve

   Serve the cutlets hot.

   1.Arrange on a plate and serve immediately with kasundi or fresh coriander chutney.

   2.Garnish with onion slices and a wedge of lime if desired.

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