Egg Patties

1. 1

   Boil the potatoes, peel, mash well and keep aside.

2. 2

   Peel and chop the onions. Wash the tomato and green chillies and chop them very fine. Clean, wash and chop the coriander leaves.

3. 3

   Heat a tablespoon of ghee and fry the onion till pink. Add the tomatoes and cook for a few minutes.

4. 4

   Add salt and chopped coriander leaves and stir to mix well. Break in five eggs one by one, stirring continuously till the mixture thickens and sets.

5. 5

   Remove from heat and cool.

6. 6

   Beat the remaining egg well in a saucepan and keep aside.

7. 7

   Knead the potato dough again and make flat cases. Place a heaped spoonful of egg mixture in the center and fold in the sides to seal the stuffing.

8. 8

   Press between your palms to make a flat cake.

9. 9

   Heat ghee in a pan and dip each patty in the beaten egg, roll in breadcrumbs if desired and fry till golden brown.

10. 10

    Serve hot with tomato sauce or chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.