Anda Cutlet
Crispy, golden-fried egg and potato cutlets with a soft, spiced filling. Warm cumin, fresh coriander, and a hint of green chili make these Bengali-style tea-time snacks absolutely irresistible. Perfect with kasundi or a quick coriander chutney.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the boiled eggs while still slightly warm for easier handling and a finer texture.
- 2Squeeze out excess moisture from the grated onion before mixing to prevent soggy cutlets.
- 3Chill the shaped cutlets for 15-20 minutes before breading to help them hold together during frying.
- 4Use a non-stick or well-seasoned pan and flip gently with a spatula to keep the crust intact.
- 5Fry in batches to avoid overcrowding the pan, which lowers oil temperature and makes cutlets greasy.
- 6Make ahead: Refrigerate uncooked breaded cutlets on a tray, then fry just before serving.
Adapt it for your goals.
Baked
Brush the breaded cutlets with oil and bake at 200°C (400°F) for 15-18 minutes, flipping halfway. Great for a lower-fat version with less mess.
chicken/keemaChicken/keema
Replace grated egg with 200g of cooked, minced chicken or lamb keema. Adds a hearty, meaty flavour for those wanting a non-vegetarian variation.
cheese stuffedCheese-stuffed
Press a small cube of mozzarella or cheddar into the centre of each patty before shaping. The molten cheese centre is a delightful surprise for cheese lovers.
gluten freeGluten-free
Substitute bread crumbs with crushed gluten-free cornflakes or chickpea flour (besan) for coating. Makes the cutlets celiac-friendly without sacrificing crunch.
Why this is on our healthy list.
Good Source of Protein
Eggs in this dish provide high-quality protein essential for muscle repair and satiety.
Rich in Potassium
Potatoes contribute potassium, which helps support healthy blood pressure and muscle function.
Contains Digestive Spices
Roasted cumin and ginger aid digestion and add comforting warmth without extra calories.
Antioxidants from Coriander
Fresh coriander leaves provide vitamins A, C, and K along with beneficial plant compounds.
Frequently asked questions
The mixture may be too wet. Add extra bread crumbs, or chill the shaped cutlets for 15 minutes before breading to firm them up.
