Egg and Potato Cutlets
Crispy, golden cutlets with a soft, spiced potato filling wrapped around a perfectly boiled egg. Each bite gives you a crunchy breadcrumb crust, creamy mashed potato, and tender egg center — a beloved Bengali and Anglo-Indian snack that's equally at home with evening chai or as a party appetizer.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place 4 eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Lower heat and simmer 8 minutes. Transfer eggs to ice water immediately; let them cool completely, then peel and set aside.
TIPCrack the shell at the wider end first — there's usually an air pocket that makes peeling easier. - saute · ~5 min
Sauté the aromatics.
Heat 1 tsp oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in grated ginger and green chili; sauté 30 seconds until fragrant. Remove from heat and let cool.
- mix · ~5 min
Prepare the potato mixture.
1.In a large bowl, mash the boiled potatoes until smooth with no lumps.2.Fold in the cooled onion-ginger-chili mixture, coriander leaves, garam masala, turmeric, red chili powder, and salt.3.Mix thoroughly until everything is evenly distributed. Taste and adjust salt if needed.TIPLet the mixture cool fully before shaping — warm potato mix can fall apart when wrapping around the egg. - prep · ~2 min
Set up the breading station.
1.Place flour on a flat plate.2.Beat 2 eggs in a shallow bowl until smooth.3.Spread breadcrumbs on a separate plate. - assemble · ~10 min
Shape the cutlets around the eggs.
1.Divide the potato mixture into 4 equal portions.2.Flatten one portion on your palm into a disc about 4 inches wide.3.Place a peeled boiled egg in the center and gently wrap the potato around it, sealing all edges smoothly.4.Repeat with remaining portions and eggs to form 4 uniform egg-stuffed cutlets.5.Slice each stuffed oval in half crosswise to make 8 cutlets.TIPWet your palms lightly with water to prevent the potato mix from sticking. - prep · ~5 min
Coat the cutlets.
1.Roll each cutlet lightly in flour, shaking off excess.2.Dip in beaten egg to coat all sides.3.Roll in breadcrumbs, pressing gently so crumbs stick well.TIPFor an extra-crispy crust, double-bread them: dip again in egg and roll a second time in breadcrumbs. - fry · ~8 min
Shallow-fry until golden and crisp.
Heat 1.5 cups oil in a skillet over medium-high heat. When shimmering, slide in 3-4 cutlets at a time. Fry 2-3 minutes per side until deep golden brown and crisp all over. Drain on paper towels.
TIPDon't overcrowd the pan — it drops the oil temperature and makes the cutlets greasy. - serve
Serve hot with kasundi or ketchup.
Arrange cutlets on a plate cut-side up to show the egg inside. Pair with Bengali mustard sauce (kasundi) or classic tomato ketchup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel the boiled eggs under cold running water for smoother, cleaner removal of the shell.
- 2Let the potato mixture cool completely before wrapping — warm mix will crack and slide off the egg.
- 3Lightly wet your palms with water or oil to shape the potato around the egg without sticking.
- 4Double-bread the cutlets (dip in egg, roll in crumbs, dip again, roll again) for an extra-crunchy crust.
- 5Shallow-fry in batches of 3–4 at a time to maintain oil temperature and avoid greasy cutlets.
- 6Serve immediately after frying — the cutlets lose their crunch if left to sit too long.
- 7Make ahead: assemble and bread the cutlets, then refrigerate up to 4 hours before frying.
Adapt it for your goals.
Air-fryer
Spray the breaded cutlets lightly with oil and air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway. This cuts oil usage by over 60% while still delivering a crunchy golden crust.
high proteinHigh-protein
Replace 100g of potato with 100g of crumbled paneer or mashed chickpeas (chana). This boosts protein content without changing the spice profile — ideal for a post-workout snack.
jainJain
Omit onion, ginger, and garlic. Instead, add 1/4 cup finely chopped raw banana (plantain) and a pinch of asafoetida (hing) to mimic the savory depth. Use cashew paste in the coating instead of egg.
veganVegan
Replace the boiled egg with a firm block of tofu (cut into ovals) or a large boiled beet. Use chickpea flour batter (besan+water) as the dip instead of beaten egg for a fully plant-based version.
cheese stuffedCheese-stuffed
Before wrapping, nestle a 1-inch cube of mozzarella or cheddar next to the egg inside the potato layer. You get a gooey cheese pull with every cut — perfect for kids or indulgent parties.
Why this is on our healthy list.
High-Quality Protein
Each cutlet provides about 10g of protein from the whole egg and the egg coating, supporting muscle repair and satiety.
Rich in Complex Carbs
Potatoes offer steady-release energy and are a source of vitamin C, B6, and potassium when eaten with the skin (in the mash).
Anti-Inflammatory Spices
Turmeric and ginger contain curcumin and gingerol, which have natural anti-inflammatory properties.
Moderate Fat Profile
Shallow-frying in oil allows you to control fat content; the cutlets absorb less oil than deep-fried versions.
Frequently asked questions
The potato mix was likely too warm or too dry. Let it chill in the fridge for 15–20 minutes, and if it feels crumbly, stir in 1-2 teaspoons of water or a little mashed boiled veg to bind it.
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