Easy Egg Potato Chops

Today I am going to share with you, my family’s favourite, Egg Potato Chops! They are so easy to prepare and so delicious. This Egg Potato Chop recipe is perfect for Lent or whenever you are looking for a vegetarian addition to your meal!

Ingredients

• 6 Eggs, boiled and halved

  
  

For the Potato Mix

• 1 tbsp Oil

• 1 Medium Onion, finely chopped

• 3 Garlic Cloves, minced

• 2 tsp Red Chili Flakes

• Salt to taste

• ¼ tsp Turmeric Powder

• 1 Lemon Zest

• 4 (1 kg) Potatoes, boiled and mashed

• ½ tsp Pepper Powder

• 2 tbsp Cilantro/Coriander, finely chopped

For the Coating

• 2 Egg

• ½ cup All Purpose Flour

• 1-2 cups Bread Crumbs, plain or seasoned

• Salt

For Frying

• Oil 

Method

1. Boil 6 eggs, shell them and keep them aside.

2. Boil 4 potatoes, mash them, cover, and keep it aside.

3. Now drizzle the oil in a heated pan before tossing in the chopped onion. Sauté till the onion turns translucent.

4. Add the finely chopped garlic and continue sautéing till the garlic looses it’s raw flavour. 

5. For a kick of spice, add the red chili flakes and then season with salt. Give it all a good mix.  

6. Add the turmeric powder and lemon zest before giving it another quick mix and taking it off the heat to cool.  

7. Add the cooled mixture to the bowl with the mashed potatoes. Crack some black peper on the top and sprinkle on the finely chopped cilantro/coriander. Give it all a good mix till it gets well combined.

8. Now create a work station by cracking two eggs in one bowl, season with a pinch of salt and beat up the eggs.

9. Take another bowl with all purpose flour, season it with a pinch of salt and give it a quick whisk.

10. In the third bowl, add a cup or two of seasoned bread crumbs.

11. Now gently cut the eggs into halves.

12. To form the egg potato chops, take a spoonful of the potato mash, place it in the palm of your hand, flatten it out, then take one half of the egg and place it cut side down before starting to cover it up with the potato mash.  Once you have covered it completely, shape it into an egg shape or any shape that you prefer.  

13. Take the shaped egg potato chop and place it in the bowl with all purpose flour and make sure that it is well coated with the flour.  Dust off the excess flour and then place the potato chop in the beaten egg. Gently move it around in the egg and once it has gotten coated all around with the egg, lift it up with the fork and shake of the excess egg before tossing it into the bread crumbs.  Once it is evenly coated with the bread crumbs, shape it onces again before placing it on a tray. Continue the process till you have made all 12 of them.

14. To fry the potato chops take a deep pot and fill it half way up to the top with oil.  Heat the oil on a medium heat till a bamboo skewer inserted in it brings bubbles to the top. 

15. Now gently place two to three potato chops in the hot oil at a time and using your spoon carefully keep turning them around till they turn golden all around.

16. Using a slotted spoon lift them up one at a time, shake off the excess oil and then place them on a wire rack so that they remain crispy on the outside. 

17. Enjoy them ketchup or any dipping of your choice.