My Goan style, egg
chops.
In Goa, egg chops are usually bite sized and served as an
appetizer or as a mid-afternoon, snack. However, I make them larger and serve
them as a main meal, with veg rice and salad. Also great for picnics.
You will need:
4 large hard boiled eggs peeled 4 large potatoes peeled and cubed salt
Knob of butter
2Tbsp Fresh, chopped coriander
1 tsp ground cumin
2 tsp ground coriander
½ tsp paprika ½ tsp chilli
powder (Or to taste)
½ tsp garam masala salt and pepper 1 egg beaten fine breadcrumbs
Oil for deep frying
1. Boil
the potatoes in salted water, until softened. Drain, and place in a bowl with a
knob of butter and mash until smooth.
2. Mix
in the coriander, spices and salt and pepper. Set aside to cool.
3. When
cool enough to handle, take a small amount of the potato mixture and squeeze
around the boiled egg. You need a nice thick covering. When all eggs covered,
put into the fridge to chill for a short while.
4. When
ready to eat, heat up the oil for deep frying, while this is getting to
temperature, tip some breadcrumbs onto a plate. Take one egg ball and dip it
carefully into the beaten egg. Roll it in the bread crumbs and repeat again.
Keep on a clean plate while you do the other 3 eggs.
5. Take
one egg, place it on a metal slotted spoon and carefully drop into the hot oil.
I usually only fry 2 at a time. Fry
until they are golden brown. Drain and then serve.
