Egg cutlets

Today’s theme has been egg focused. The third recipe for today is my grandmother’s recipe for egg cutlets, as remembered by my mother.

Egg cutlet

Time taken: 15 – 20 mins

Serves 4

Egg cutletsIngredients:

  • Egg – 1 + egg white, for dipping the cutlet
  • Potato – 1
  • Onion – ¼, chopped
  • Green chilli – 1, chopped
  • Pepper – 1 tsp
  • Salt – ¼ tsp
  • Fennel powder – ½ tsp
  • Bread crumbs, for rolling the cutlets
  • Oil, for deep frying


  1. Boil the egg and potato for about 10 minutes.
  2. Mash the boiled potato in a bowl and keep aside.
  3. Finely chop the boiled egg and add to the mashed potato.
  4. Add the finely chopped onion, green chilli to the bowl and add the pepper, salt, fennel seasoning to the cutlet mix.
  5. Mix well and divide the mixture into four balls.
  6. Whisk lightly the white of an egg in a small bowl.
  7. Dip each of the cutlet balls in the egg white and roll them in bread-crumbs. Keep aside.
  8. Heat the oil for deep frying the cutlets. Drop the cutlets into the frying pan and fry them, turning them around so that they are browned on all sides.
  9. Remove the cutlets from the frying pan and place them on grease absorbing paper before you serve them with a chilli or tomato sauce.

Recipe source: Raji Thillainathan.

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