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Crispy on the outside, soft and savory on the inside. These delicious egg cutlets are made with mashed boiled eggs, potatoes, and aromatic spices, perfect for a tea-time snack or appetizer.
For 4 servings
Prepare the eggs and potatoes.
Cook the masala.
Combine and form the cutlets.
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Crispy on the outside, soft and savory on the inside. These delicious egg cutlets are made with mashed boiled eggs, potatoes, and aromatic spices, perfect for a tea-time snack or appetizer.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 354.78 calories per serving with 14.3g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Coat the cutlets.
Shallow fry the cutlets.
Serve the egg cutlets hot with tomato ketchup or mint chutney.
For a lower-fat version, bake the cutlets in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also use an air fryer.
Use certified gluten-free breadcrumbs or crushed rice crackers for the coating.
To make this recipe fully vegetarian, replace the boiled eggs with 200g of crumbled paneer (cottage cheese) or mashed mixed vegetables like peas and carrots.
Reduce or omit the green chilies and red chili powder to make it less spicy for children. You can add some grated cheese to the mixture for extra flavor.