Egg Cutlet
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
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the eggs and potatoes.
- b.Place 4 eggs and 2 potatoes in a pot with enough water to cover them.
- c.Bring to a boil and cook for 10-12 minutes until the eggs are hard-boiled and potatoes are tender.
- d.Drain the water, let them cool slightly, then peel both the eggs and potatoes.
- e.In a large bowl, mash the potatoes and finely chop or grate the hard-boiled eggs. Set aside.
- 2
Step 2
- a.Cook the masala.
- b.Heat 1 tbsp of oil in a pan over medium heat.
- c.Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- d.Add the ginger-garlic paste and green chilies, and cook for another minute until fragrant.
- e.Add the turmeric powder, red chili powder, and garam masala. Sauté for 30 seconds.
- 3
Step 3
- a.Combine and form the cutlets.
- b.Add the sautéed onion masala to the bowl with the mashed potatoes and chopped eggs.
- c.Add chopped coriander leaves and salt. Mix everything together gently but thoroughly.
- d.Divide the mixture into 8 equal portions.
- e.Shape each portion into a round or oval patty, about 1/2 inch thick.
- 4
Step 4
- a.Coat the cutlets.
- b.In a shallow bowl, whisk 1 egg to make an egg wash.
- c.Spread the breadcrumbs on a separate plate.
- d.Take one patty, dip it carefully into the whisked egg, ensuring it's coated on all sides.
- e.Gently place the egg-washed patty onto the breadcrumbs and coat it evenly. Shake off any excess.
- f.Repeat for all the patties.
- 5
Step 5
- a.Shallow fry the cutlets.
- b.Heat the remaining oil in a wide pan over medium heat for shallow frying.
- c.Once the oil is hot, carefully place 3-4 coated cutlets in the pan, leaving space between them.
- d.Fry for 2-3 minutes on each side, until they are golden brown and crisp.
- e.Remove the fried cutlets with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- f.Repeat with the remaining cutlets.
- 6
Step 6
- a.Serve the egg cutlets hot with tomato ketchup or mint chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mashed potato mixture is not too moist, as this will make the cutlets difficult to shape and fry.
- 2For a firmer texture, you can refrigerate the shaped patties for 15-20 minutes before coating and frying.
- 3Fry on medium heat to ensure the cutlets cook evenly and the outside doesn't burn before the inside is heated through.
- 4Don't overcrowd the pan while frying; this lowers the oil temperature and can make the cutlets soggy.
- 5If you don't have breadcrumbs, you can use crushed cornflakes or powdered poha (flattened rice) for a crispy coating.
Adapt it for your goals.
Healthy
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.
gluten freeGluten free
Use certified gluten-free breadcrumbs or crushed rice crackers for the coating.
vegetarianVegetarian
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.
kid friendlyKid friendly
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.