Egg Patties

INGREDIENTS

• Eggs 6
• Tomato 1
• Potatoes 3-4
• Green chillies 2-3
• Ghee
• Coriander leaves 1 small bunch
• Onion 1 small
• Salt to taste

2 COOKING DIRECTIONS

1. Boil the potatoes, peel, mash well and keep on one side.
2. Chop the onion, tomato and green chilies very fine.
3. Wash and chop the coriander leaves.
4. Heat a tbsp of ghee and fry the onion till tender, but not browned.
5. Add the tomato and cook for a few minutes.
6. Add salt and coriander and break in 5 eggs, stirring constantly till the mixture thickens and sets.
7. Remove from heat and let cool.
8. Beat the remaining egg well in a saucepan and keep on one side.
9. Knead the potato dough again and make flat cases.
10. Place a heaped spoonful of the egg mixture in the center and cover, folding in the sides, to seal the stuffing.
11. Press between the palms to make a flat cake.
12. Heat some ghee or oil in a pan.
13. Dip each patty in the beaten egg, roll in breadcrumbs, if desired, and fry till nicely browned.
14. Serve hot with tomato sauce or chutney.