A delicious appetizer of a hard boiled egg enrobed in masala mashed potatoes deep-fried with a crispy bread crumb shell. For a healthier option, try shallow frying these egg chops in a skillet.
Serves: 4
Prep Time: 35 min
Cook Time: 20 min
Ingredients
4 large potatoes, peeled and finely cubed
1 tsp (5 mL) salt (for boiling potatoes)
1/4 cup (60 mL) cilantro, finely chopped
2 tsp (10 mL) ground coriander
1 tsp (5 mL) ground cumin
1/2 tsp (2.5 mL) chili powder
1/2 tsp (2.5 mL) paprika
1/2 tsp (2.5 mL) garam masala
1/2 tsp (2.5 mL) salt (or to taste)
4 large hard boiled eggs, peeled 1 egg, beaten
1/2 cup (125 mL) seasoned breadcrumbs
2 cups (500 mL) oil, for deep-frying
Tangy-sweet tamarind chutney
1/2 cup (125 mL) raisins, soaked in 1/3 cup of hot water
1 tbsp (15 mL) tamarind paste
1/2 tsp (2.5 mL) salt (or to taste)
1/2 tsp (2.5 mL) garam masala
1/4 tsp (1.25 mL) chili powder
Directions
Tangy-sweet tamarind chutney: Place all ingredients in a blender or food processor and blend until smooth. Set aside.
Boil potatoes for 10-15 minutes with 1 tsp salt until softened and well-cooked. Drain water and mash well with a fork (or potato masher) until you reach a smooth consistency. Mix in cilantro, coriander, cumin, chili, paprika, garam masala and salt to taste. Set aside to cool.
Take 1/4 cup of potato mixture in palm of your hand and make a patty. Make a second patty. Take two patties and cover hard boiled egg. Pinch the two patties together to create a seal and create a ball. Dip potato ball into beaten egg, then coat well with breadcrumbs. Set aside and continue with remaining potato mixture and eggs.
Heat oil on medium-high. Drop a small piece of potato mixture into oil. If floats to top, oil is ready. Deep-fry each egg chop for 4-5 minutes or until golden brown and crispy. Serve with tangy-sweet tamarind chutney.
Notes
To serve, cut in half and place on a bed of salad greens to make an exciting brunch menu item.
Source: eggs.ca
