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).

This recipe was featured on Malayali Magazine’s june edition, 2013. Please click here to view.