Egg chops are a nice alternative for using up those last few potatoes you have on hand. These chops are usually deep fried but I managed to retain the character and taste of these lovely egg chops even though I baked them. Fabulous for snacking, a light meal or even for the lunch box. Leave out the chilies and most children will enjoy them too.
Ingredients (makes 12 servings)
About 5 medium potatoes peeled and boiled
3 eggs, hard-boiled and shelled
1 teaspoon ginger paste
1 teaspoon garlic paste
1/4 teaspoon green chili paste ( or 1 or more green chilies to taste)
1/4 teaspoon chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon black ground pepper
1 level teaspoon cumin powder
juice of 1/2 a lime
1 egg lightly beaten
about 3/4 cup bread crumbs (preferably Panko)
Salt to taste
Method
Cut the eggs in quarters lengthwise. Leave aside.
Mash the potatoes with a masher till smooth
Add all the remaining ingredients except for the egg and breadcrumbs. Mix till well blended.
Divide the mashed potatoes into 12 portions. Wet your hands and take one portion and flatten on the palm of your hands. Place the egg in the middle and enclose with the potato. Shape roughly into a nice oval egg shape. Continue until all the eggs are done.
Preheat the oven to 375 F. Line a baking tray with foil. Lightly spray with cooking oil.
Keep the tray close by with the potato rolls, egg, and breadcrumbs. Place some breadcrumbs in a large plate and keep the rest in a bowl close by for replenishment.
Dip one roll in the egg and drain gently before placing on the breadcrumbs in the plate. Gently roll the chop in the breadcrumbs till evenly coated. Place the finished roll on the baking tray.
Continue until all the 12 chops are done this way.
Spray the chops generously with cooking oil and put in the oven for 15 minutes. After 15 minutes increase the heat to 425 F and cook for another 5 minutes till the chops are nicely browned.
Serve warm with ketchup, hot sauce or chutney of your liking.
This recipe has been adapted from sanaasrecipes.com
Approximate nutritional value per egg chop
calories 98.7 / Total fat 1.9 g/ Total carbohydrates 17 g/ protein 6.3 g
Yes, I am going to try this recipe. My favorite snack, could be a full meal also. Thanks Lisette.
ReplyDeleteThey look delicious! Why not try this without quartering the eggs? I'm going to try this using 1/2 or whole eggs. More protein, less carbs. Talk about a full meal!
ReplyDeleteGud recipe easy to make
ReplyDeleteWooow i lov it my favourite...kp 4me plzzz....tnxs
ReplyDeleteDelicious.. Thanks for the share dear
ReplyDeleteIt looks delicious
ReplyDeleteYummy >>
ReplyDeleteYummy receipe please
ReplyDeleteThank you, this seems like a good snack with when along with friends and feni by the side...
ReplyDeleteWhat's the exact baking time coz u have mentioned keep them in the oven n after 15 minutes increase temperature n bake for another 5 mins.
ReplyDeleteYou preheat the oven to 375F and when the oven is hot you bake it for 15 mins at 375F and then increase the temperature and bake for 5 more minutes.
Deleteincrease to 425F for the next 5 minutes
Delete