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!