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A delightful Goan snack where a spicy mashed potato mixture is wrapped around a hard-boiled egg, coated in semolina, and fried to golden perfection. These crispy cutlets are perfect for tea time or as a party appetizer.
Prepare Potatoes and Eggs
Create the Spiced Potato Mixture
Shape the Cutlets
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A delightful Goan snack where a spicy mashed potato mixture is wrapped around a hard-boiled egg, coated in semolina, and fried to golden perfection. These crispy cutlets are perfect for tea time or as a party appetizer.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 412.26 calories per serving with 16.72g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Coat and Fry the Cutlets
Serve
Add 1/4 cup of finely chopped and sautéed vegetables like carrots, peas, and bell peppers to the potato mixture for extra nutrition and texture.
Increase the amount of green chilies or add 1/4 teaspoon of black pepper powder to the potato mixture for a spicier version.
For a healthier option, preheat your oven to 200°C (400°F). Place the coated cutlets on a baking sheet lined with parchment paper, spray with a little oil, and bake for 20-25 minutes, flipping halfway, until golden and crisp.
Instead of rava, you can use panko breadcrumbs for a lighter, crunchier texture, or crushed cornflakes for a unique twist.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
A serving of two Egg and Potato Cutlets contains approximately 350-450 calories, depending on the size of the potatoes and the amount of oil absorbed during frying.
These cutlets offer a good balance of protein from eggs and carbohydrates from potatoes. However, since they are shallow-fried, they should be consumed in moderation as part of a balanced diet. Baking them is a healthier alternative.
The key is to ensure your potato mixture is not too wet and to chill the shaped cutlets for at least 20-30 minutes before frying. Also, be gentle when placing them in the oil and flipping them.
Yes, you can shape and coat the cutlets and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before serving for the best crispy texture.
Absolutely. Preheat your air fryer to 190°C (375°F). Lightly spray the coated cutlets with oil and air fry for 12-15 minutes, flipping them halfway through, until they are golden brown and crisp.