Egg and Potato Cutlets

Egg and Potato Cutlets: Crispy, Spiced Treat for Any Occasion

Prep time: 45 mins.

Egg and Potato Cutlets are crispy, golden-fried snacks prepared with mashed potatoes, boiled eggs, and seasonings covered in breadcrumbs. These golden cutlets are appealing due to their creamy inside and crispy outside. They are simple, quick to make, and sure to satisfy a crowd as an evening snack, party appetiser, or wrap or sandwich stuffing.

For the best snack, serve them hot with mint chutney, ketchup, or tart yoghurt dip!

Ingredients

For the Cutlet Mixture:

  • 4 hard-boiled eggs, finely chopped 
  • 2 medium potatoes, boiled and mashed 
  • 1 small onion, finely chopped 
  • 2 green chilies, finely chopped 
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder 
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala 
  • 2 tablespoons chopped cilantro 
  • Salt to taste 

For Coating:

  • 1/2 cup breadcrumbs 
  • 1/4 cup all-purpose flour mixed with water 
  • Oil for shallow frying 

Instructions

1: Boil and mash potatoes

Tenderise potatoes by boiling. For a smoother texture, drain and mash while heated. Allow to cool fully.

2: Boil and chop eggs

Peel and carefully chop hard-boiled eggs after cooling. Keep the pieces small for equal cutlet distribution.

3: Prepare Onions and Chillies

Finely cut onion and green chillies. Cut them evenly for proper cooking and spice distribution.

4: Combine Ingredients

Mix mashed potatoes, chopped eggs, onion, green chillies, and ginger-garlic paste in a large bowl. Mix thoroughly.

5. Season Mix

Add turmeric, red chilli powder, coriander powder, garam masala, salt, and chopped cilantro. Mix spices well to distribute.

6. Cutlet Shape

Roll a little quantity of ingredients into a ball and flatten to produce round or oval cutlets. Continue with remaining mixture.

7. Make Flour Batter

Mixing all-purpose flour and water in a small bowl creates a thin, uniform batter. It should be light yet thick enough for cutlets.

8: Coat Cutlets

Coat each cutlet equally with flour batter. Let excess trickle.

9. Roll in breadcrumbs

Roll flour-coated cutlets in breadcrumbs lightly to stick for crispiness.

10: Heat Oil

Cook oil in a skillet on medium. Use a breadcrumb to test the oil; it should sizzle quickly.

11: Fry Cutlets

Place the cutlets in heated oil and shallow fry for 3–4 minutes on each side, turning gently until golden brown and crispy.

12: Drain Cutlets

To drain oil, place fried cutlets on a paper towel-lined dish.

13: Decorate and Serve

Served hot with ketchup, mint chutney, or yoghurt dip. Add cilantro or chaat masala for flavour.

Final Thoughts

Egg and Potato Cutlets are filling and healthy due to their protein, fibre, and spice content. Their versatility and ease of preparation make them a tasty treat for youngsters and adults.  This simple dish made with Eggoz eggs will wow at a party, tea party, or lunchbox. Enjoy its deliciousness with your favourite dip now!

 

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