Egg cutlets

Ingredients for the filling

Eggs	10 Nos
Potato	2 Nos
Garlic finely chopped	8 cloves
Green chillies finely chopped	2 Nos
Ginger finely chopped	A small piece
Onion finely chopped	2 Nos
Curry leaves	1 spring
Garam masala	1 tsp
Red chilli powder	½ tsp
Pepper powder	½ tsp
Coriander powder	1 tsp
Salt	To taste
Oil	2 Tbsp

Ingredients for frying

Eggs	2 Nos
Bread crumbs	100 grams
Oil	For deep frying

Preparation

Cook the eggs and potatoes, allow them to cool, peel them and keep aside.
Heat oil in a pan, sauté garlic, green chillies, ginger, onion and curry leaves stirring well. When the onion changes colour add garam masala, red chilli powder, pepper powder and coriander powder stirring well. Take off the heat and transfer the sautéed ingredients into a bowl. Now cut each of the eggs into two equal halves and transfer the yellow yolks into the bowl with sautéed ingredients. The egg white halves must be kept aside for later use. Mash the cooked and peeled potatoes and add to the bowl. Add salt to taste. Now mix all together into a fine mass. Now fill the egg whites with the batter.

Whip the two eggs in a bowl. Dip each of the egg cutlets in the egg mixture and the roll in the bread crumbs till each of them is coated with bread crumbs.

Heat oil in a pan and deep fry the egg cutlets till golden brown.
Can be served with coffee or tea as a snack or as a starter with chutney or ketchup.