Egg Cutlet is a beloved Indian snack that turns simple ingredients into something special. I learned this recipe from my mom, and it’s become my go-to when friends drop by unexpectedly. The crispy outer layer gives way to a soft, spiced interior that’s packed with vegetables and eggs. It’s like a hug in food form – comforting, warm, and just right.
About the Recipe
This recipe transforms everyday ingredients into something extraordinary. The combination of eggs, potatoes, and mixed vegetables creates a satisfying texture, while the blend of spices adds depth and warmth. It’s an excellent way to sneak vegetables into a dish that kids will love. The breadcrumb coating adds a wonderful crunch that makes these cutlets irresistible.
Why You’ll Love This Recipe
You’ll love how versatile these cutlets are. They’re great for breakfast, as a snack, or even as party appetizers. The recipe is forgiving – you can adjust the spices to your taste and even switch up the vegetables. The best part? They’re make-ahead friendly. You can prepare the mixture in advance and cook when needed. The crispy exterior and soft interior create a wonderful contrast that keeps you coming back for more.
Egg Cutlet
Cooking Tips
– Don’t skip cooling the mixture before shaping the cutlets
– Make sure your tawa is hot but not smoking before cooking
– Pat the vegetables dry after cooking to prevent soggy cutlets
– If the mixture feels too wet, add more breadcrumbs
– Keep the heat medium to guarantee even cooking
Serving and Storing Suggestions
Makes 12-15 cutlets. Total prep and cooking time: 45 minutes. Serve hot with mint chutney or ketchup. Store uncooked cutlets in the fridge for up to 24 hours. Cooked cutlets stay good for 2-3 days when refrigerated. Reheat on a tawa or in the oven.
Similar Recipes
- Potato Cutlets
- Vegetable Patties
- Fish Cutlets
- Chicken Croquettes
Nutrient Benefits
These cutlets pack a protein punch from eggs. Vegetables add fiber and essential vitamins. Spices like ginger and garlic offer anti-inflammatory benefits. It’s a balanced snack that provides sustained energy and keeps you full for longer.
Egg Cutlet
Ingredients
- 5 Eggs
- 1 Carrot (finely chopped)
- 10 Beans (finely chopped)
- 1/2 inch Ginger (peeled)
- 3 to 4 Garlic
- 2 Potatoes (finely chopped)
- 2 Onions (chopped)
- 2 Green Chillies (finely chopped)
- 2 Cinnamon
- 2 bunches Coriander Leaves
- 1/2 tsp Saunf
- 1 cup Breadcrumbs
- 1/4 tsp Turmeric Powder
- 4 tsp Oil
- Salt as per taste
Instructions
- Pressure cook the potatoes, beans and carrot without adding water.
- Combine and grind together the ginger, garlic, chillies, saunf and cinnamon.
- Heat 1 tsp of oil in a pan.
- Add the ground paste and fry until the raw smell disappears.
- Add the cooked vegetables, salt and turmeric powder.
- Stir-fry for a minute.
- Break 3 eggs into the pan and cook until the eggs are done.
- Beat the other 2 eggs in a pan with little salt.
- Remove the pan from flame and keep aside to cool.
- Make small balls of the mixture and flatten them lightly.
- Heat a tawa over medium flame.
- Roll the prepared cutlets in breadcrumbs and then dip them in the eggs.
- Place them on the hot tawa and cook on both sides until golden brown.
- Transfer to a plate and sprinkle some coriander leaves.
- Serve hot with ketchup or chutney.
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Frequently Asked Questions
Can I make these cutlets without breadcrumbs?
Yes. You can use crushed cornflakes or oats as alternatives. They’ll give a different but equally crispy coating. Just make sure to crush them finely for the best results.
How do I prevent my cutlets from breaking while frying?
Let the mixture cool completely before shaping. Handle gently when coating with egg and breadcrumbs. Make sure the tawa is hot before placing the cutlets.
Can I freeze these cutlets?
Place uncooked cutlets on a tray with parchment paper, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw before cooking.
