Egg Cutlet

1. 1
   boil · ~20 min

   Boil the eggs and potatoes.

   1.Boil 4 eggs until hard-boiled, about 10 minutes.

   2.Cool the eggs, peel them, and cut each one in half lengthwise.

   3.Boil the potatoes until tender, then peel and mash them well.

   TIPCool the eggs fully before peeling so the whites stay smooth and neat.
2. 2
   saute · ~7 min

   Cook the spiced potato filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add onion, green chili, ginger, and garlic. Cook until the onion softens, 4 to 5 minutes.

   3.Add red chili powder, turmeric powder, garam masala, black pepper, and half the salt.

   4.Add the mashed potato and mix well.

   5.Stir in coriander leaves and lemon juice, then cook for 1 minute more.

   TIPKeep the potato mixture fairly dry so the cutlets hold their shape during frying.
3. 3
   rest · ~10 min

   Cool the filling.

   Transfer the potato mixture to a plate and let it cool until easy to handle.

4. 4
   mix · ~3 min

   Make the coating.

   1.Beat the remaining egg with a pinch of salt in a shallow bowl.

   2.Mix all-purpose flour and water in another bowl to make a thick, smooth slurry.

   3.Spread the bread crumbs on a plate.
5. 5
   assemble · ~8 min

   Shape the egg cutlets.

   1.Divide the potato mixture into 4 equal portions.

   2.Take one portion and flatten it in your palm.

   3.Place 2 egg halves together to make one whole egg shape in the center.

   4.Wrap the potato mixture around the egg and shape it into an oval cutlet.

   5.Repeat with the remaining potato mixture and eggs.

   TIPSeal any cracks with a little extra potato mixture so the egg stays enclosed.
6. 6
   assemble · ~4 min

   Coat the cutlets.

   1.Dip each shaped cutlet in the flour slurry.

   2.Roll it in the beaten egg.

   3.Coat it evenly with bread crumbs.
7. 7
   fry · ~8 min

   Shallow-fry the cutlets.

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

   2.Place the cutlets gently in the pan without crowding.

   3.Fry until golden on one side, 2 to 3 minutes.

   4.Turn carefully and fry the other side until crisp and evenly browned.

   TIPUse medium heat so the crumbs turn crisp without burning before the center warms through.
8. 8
   serve

   Serve the egg cutlets hot.

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