By : Liz N Taniz
Preparation Time: 10 Minutes
Total Cooking Time: 30 Minutes
Serves – 10 To 12 Cutlets


Egg – 5 Nos
Potato – 2 Nos (Medium Size)
Ginger- 1 Inch Piece
Green Chilli- 2 Nos
Onion – 1 (Finely chopped)
Curry Leaves- 1 Sprig
Pepper Powder- ½ Tspn.
Bread Crumbs – ½ cup
Cooking Oil- for deep frying
Salt – To taste


1> Pressure cook potatoes by adding salt and enough water to cover it. Mash it and keep it aside.

2> Chop ginger, green chillies, onions and curry leaves finely.

3> Heat 1 tbsp. Of cooking oil in a pan and put finely chopped ingredients listed above and a little bit of salt. Sauté till golden brown.

4> Break four eggs and pour it into the roasted mixture. Stir well and roast it. Add salt to taste.

5> Remove from the flame and mix it well using hand with mashed potatoes and pepper powder.

6> Make small balls with the mixture, press to make it as round shape and keep it aside.

7> Dip each ball in beated egg and roll it on the bread crumbs.

8> Pour enough oil into a deep bottom pan and heat it. When the oil is hot reduce the flame to medium and deep fry the egg cutlet.

9> Serve hot with tomato sauce .

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