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A delicious Goan snack featuring boiled eggs and spiced potatoes, coated in crispy semolina and shallow-fried to perfection. These savory cutlets are perfect for tea time or as an appetizer.
Boil Potatoes and Eggs
Prepare the Cutlet Mixture
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A delicious Goan snack featuring boiled eggs and spiced potatoes, coated in crispy semolina and shallow-fried to perfection. These savory cutlets are perfect for tea time or as an appetizer.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 352.69 calories per serving with 14.73g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape and Coat the Cutlets
Shallow-Fry the Cutlets
Serve
Add 1/2 cup of finely chopped and sautéed vegetables like carrots, peas, and bell peppers to the potato mixture for added nutrition and texture.
Increase the amount of green chilies or add 1/2 teaspoon of black pepper powder to the filling for a spicier version.
For a different crunch, coat the cutlets in crushed poha (flattened rice) or panko breadcrumbs instead of rava.
Incorporate 1/2 cup of cooked and shredded chicken or minced mutton into the potato and egg mixture for a non-vegetarian twist.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Potatoes provide complex carbohydrates, which are the body's primary source of energy, making these cutlets a satisfying and energizing snack.
This dish contains minerals like potassium from potatoes, which is vital for heart health and blood pressure regulation, and iron from spices and eggs.
A single Konkani Egg Cutlet contains approximately 180-220 calories, depending on the size and amount of oil absorbed during frying. This recipe yields 8 cutlets.
It's a moderately healthy snack. The eggs provide high-quality protein, and potatoes offer carbohydrates and potassium. However, it is shallow-fried, which adds fat and calories. For a healthier version, you can try baking or air-frying them.
Yes. Preheat your oven to 200°C (400°F). Place the coated cutlets on a baking sheet lined with parchment paper and spray them lightly with oil. Bake for 15-20 minutes, flipping halfway through, until golden and crisp. The texture will be less crispy than the fried version but still delicious.
The key is to ensure the potato mixture is completely cool and not too moist before shaping. Chilling the shaped cutlets in the refrigerator for 20-30 minutes before frying also helps them hold their shape perfectly. Also, make sure the oil is hot enough before you place the cutlets in the pan.
Panko breadcrumbs are an excellent substitute for an extra crispy coating. You can also use regular breadcrumbs or even crushed cornflakes for a different texture.