Egg Cutlets

Authorazu

DifficultyIntermediateYields1 Serving
Total Time45 minsPrep Time30 minsCook Time15 mins

Ingredients

 15 eggs – hard boiled
 3 cans tuna – drained
 1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
 ⅓ cup curry leaves – finely chopped
 3 cups potatoes – boiled and mashed
 3 tsp pepper powder
 1 tbsp ginger – grated
 3 onions – finely chopped
 ¾ cups lemon juice
 Salt to taste
 4 eggs – beaten
 5 cups breadcrumbs
 Vegetable oil – for frying

Directions

1

Put the onions, pepper, ginger, curry leaves, chilies, lemon juice and salt in a pan and squash together.

2

Add the potato and tuna and mix into a thick paste-like mixture.

3

Cut the eggs in half.

4

For each egg half, use the tuna mixture as the other half to mould egg shapes.

5

Squeeze well so the tuna half sticks nicely to the egg half.

6

Dip the molded egg shapes in the beaten eggs and coat them with breadcrumbs. Make sure that they are coated evenly.

7

Again, be careful to squeeze them tight as they will pop, spraying hot oil when put into the frying pan if there are air pockets between the egg and tuna halves.

8

Deep fry in vegetable oil and drain.

9

Tip: Stirring the water in a circular motion while it is boiling will ensure that the yolk remains in the center of the egg.

Category

Ingredients

 15 eggs – hard boiled
 3 cans tuna – drained
 1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
 ⅓ cup curry leaves – finely chopped
 3 cups potatoes – boiled and mashed
 3 tsp pepper powder
 1 tbsp ginger – grated
 3 onions – finely chopped
 ¾ cups lemon juice
 Salt to taste
 4 eggs – beaten
 5 cups breadcrumbs
 Vegetable oil – for frying

Directions

1

Put the onions, pepper, ginger, curry leaves, chilies, lemon juice and salt in a pan and squash together.

2

Add the potato and tuna and mix into a thick paste-like mixture.

3

Cut the eggs in half.

4

For each egg half, use the tuna mixture as the other half to mould egg shapes.

5

Squeeze well so the tuna half sticks nicely to the egg half.

6

Dip the molded egg shapes in the beaten eggs and coat them with breadcrumbs. Make sure that they are coated evenly.

7

Again, be careful to squeeze them tight as they will pop, spraying hot oil when put into the frying pan if there are air pockets between the egg and tuna halves.

8

Deep fry in vegetable oil and drain.

9

Tip: Stirring the water in a circular motion while it is boiling will ensure that the yolk remains in the center of the egg.

Egg Cutlets

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