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.
Time taken: 15 – 20 mins
- 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
- Boil the egg and potato for about 10 minutes.
- Mash the boiled potato in a bowl and keep aside.
- Finely chop the boiled egg and add to the mashed potato.
- Add the finely chopped onion, green chilli to the bowl and add the pepper, salt, fennel seasoning to the cutlet mix.
- Mix well and divide the mixture into four balls.
- Whisk lightly the white of an egg in a small bowl.
- Dip each of the cutlet balls in the egg white and roll them in bread-crumbs. Keep aside.
- 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.
- 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.