Potato scotch egg

SCOTCH EGGS / EGG CHOPS / WHOLE EGG CUTLET

By Khushi Udhani

INGREDIENTS

• Mashed potato – 2 big
• Egg – 2
• Breadcrumbs – ¼ cup for binding
• Extra bread crumbs for covering
• Jeera – ½ tsp [optional ]
• Garam masala pwdr – ½ tsp
• Red chilli pwdr – 1tsp
• Lemon juice – 1 tsp
• Finely chopped coriander leaves – 2 tbsp
• Salt to taste

PREPARATION

1. Boil the eggs for 12 mins.peel the shell and keep aside .
2. Make a mixture of mashed potato + jeera + red chilli pwdr + lemon juice + garam masala pwdr + coriander pwdr + ¼ cup bread crumbs + salt .Knead it into a soft dough .

METHOD

Take a big portion of dough .roll it  into a ball and flatten it by keeping in your palms

Place the egg in thecentre

Bring the edges together and roll it.

See that the egg is covered from all sides

Roll the egg ball over bread crumbs .

Refrigerate for sometime ,if time permits or fry it.

Heat oil .

Slide in the coated egg .

Fry it evenly ,till golden brown .

Slice it and serve with any chutney or dips or sauces .

NOTES

1. You can reduce the potato and use minced meat / kheema called Nargisi kofta .
2. For binding we can use 1 beaten egg instead of bread crumbs .
3. These scotch eggs can be used in gravy .
4. You can add any spices to the mashed potato like we do for cutlet .
5. Instead of stuffing the whole egg we can use half egg .

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