RCI-SN.002.0134.001
Egg Potato Kabab Top
Egg Potato Kabab Top from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- extra large potatoes4 unit
- 4 large
- 2 unit
- flour - as needed1 unit
- ½ tsp
- oil – as needed1 unit
- salt – as needed1 unit
- ¼ tsp
- 2 unit
- ½ tsp
- ½ tsp
- 1 or ½ tsp
- bread crumbs – as needed1 unit
- cilantro leaves - (chopped)⅓ cup
Method
1
Boil potatoes in salted water until fork-tender, then peel and cut into thick chunks.
2
Hard-boil the 4 large eggs in the same water for 10 minutes until fully set, then peel and halve them.
3
Heat oil in a heavy-bottomed pan and fry the thinly sliced onions over medium heat until deep golden brown and crispy, about 8-10 minutes, then remove and drain on paper towels.
4
In a large bowl, mash the boiled potatoes and mix in ginger paste, garlic paste, red chile powder, garam masala, salt, and black pepper until well combined.
5
Fold in most of the fried onions and chopped cilantro leaves into the potato mixture, reserving some onions for garnish.
6
Divide the potato mixture into 8 equal portions and form a patty around each egg half, covering it completely with a layer of potato, ensuring no egg is exposed.
7
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs mixed with remaining crispy onions.
8
Roll each stuffed kabab first in flour, then dip in beaten egg, and finally coat thoroughly with the breadcrumb-onion mixture, pressing gently so it adheres.
9
Heat oil in a deep frying pan to about 350°F (175°C) and carefully slide in the kababs in batches, frying for 3-4 minutes per side until golden brown and crispy.
4 minutes
10
Remove the fried kababs with a slotted spoon and drain on paper towels to remove excess oil.
11
Arrange the egg potato kababs on a serving plate and garnish with reserved crispy onions and fresh cilantro leaves, serving hot.