Egg Patties

Directions

1. 1
   Boil the potatoes, peel, mash well and keep aside.
2. 2
   Peel and chop the onions. Wash the tomato and green chillies and chop them very fine. Clean, wash and chop the coriander leaves.
3. 3
   Heat a tablespoon of ghee and fry the onion till pink. Add the tomatoes and cook for a few minutes.
4. 4
   Add salt and chopped coriander leaves and stir to mix well. Break in five eggs one by one, stirring continuously till the mixture thickens and sets.
5. 5
   Remove from heat and cool.
6. 6
   Beat the remaining egg well in a saucepan and keep aside.
7. 7
   Knead the potato dough again and make flat cases. Place a heaped spoonful of egg mixture in the center and fold in the sides to seal the stuffing.
8. 8
   Press between your palms to make a flat cake.
9. 9
   Heat ghee in a pan and dip each patty in the beaten egg, roll in breadcrumbs if desired and fry till golden brown.
10. 10
    Serve hot with tomato sauce or chutney.