Egg–chutney Cutlets
Ingredients
1. Eggs – 6, hard-boiled
2. Egg-white – of 1 egg, beaten with a pinch of salt and pepper powder
3. Bread crumbs – 1/4 – 1/2 cup
4. Oil – 1.5 – 2 tbsp, to shallow fry
For the filling
5. Ginger – 1 tsp, finely chopped
Onion – 1/2 – 3/4 cup, finely chopped
6. Turmeric powder – 1/4 tsp
Pepper powder – 3/4 tsp
Chilly powder – 1/4 tsp
Salt – To taste
7. Oil – 2 tsp
For the green chutney
8. Grated coconut – 3/4 cup
Mint leaves – 10 – 12
Cilantro – 1/2 cup, roughly chopped
Garlic – 1 small clove
Lemon juice – 1/2 tsp
Salt – To taste
Grind all the above ingredients to a fine paste(no need to add water).
Method
1. To prepare the filling – Heat 2 tsp oil in a pan. Add finely chopped ginger and onion. Saute until onion turns golden. Bring down the heat and add the spice powders numbered 6. Saute until their raw smell is gone. Next add crumbled hard-boiled egg yolk and enough salt. Mix well. Cook for a minute. Switch off.
2. Stuff the hard-boiled egg whites with the egg yolk filling. Spread the green chutney on top of it. Press well. Next dip the stuffed eggs in the beaten egg and then coat with bread crumbs. Shallow fry both sides in oil until golden brown, about 1 – 2 minutes on each side. Serve hot with tomato ketchup.
Tips
If you don’t have bread crumbs, you can avoid it. I made a few cutlets without dipping in bread crumbs and they were delicious too (you can notice the difference in the picture below).
1. Eggs – 6, hard-boiled
2. Egg-white – of 1 egg, beaten with a pinch of salt and pepper powder
3. Bread crumbs – 1/4 – 1/2 cup
4. Oil – 1.5 – 2 tbsp, to shallow fry
For the filling
5. Ginger – 1 tsp, finely chopped
Onion – 1/2 – 3/4 cup, finely chopped
6. Turmeric powder – 1/4 tsp
Pepper powder – 3/4 tsp
Chilly powder – 1/4 tsp
Salt – To taste
7. Oil – 2 tsp
For the green chutney
8. Grated coconut – 3/4 cup
Mint leaves – 10 – 12
Cilantro – 1/2 cup, roughly chopped
Garlic – 1 small clove
Lemon juice – 1/2 tsp
Salt – To taste
Grind all the above ingredients to a fine paste(no need to add water).
Method
1. To prepare the filling – Heat 2 tsp oil in a pan. Add finely chopped ginger and onion. Saute until onion turns golden. Bring down the heat and add the spice powders numbered 6. Saute until their raw smell is gone. Next add crumbled hard-boiled egg yolk and enough salt. Mix well. Cook for a minute. Switch off.
2. Stuff the hard-boiled egg whites with the egg yolk filling. Spread the green chutney on top of it. Press well. Next dip the stuffed eggs in the beaten egg and then coat with bread crumbs. Shallow fry both sides in oil until golden brown, about 1 – 2 minutes on each side. Serve hot with tomato ketchup.
Tips
If you don’t have bread crumbs, you can avoid it. I made a few cutlets without dipping in bread crumbs and they were delicious too (you can notice the difference in the picture below).
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