Egg Chops (Egg snacks) - Goan style | Goan Egg Chops
These eggs chops, Goan style make for an impressive hors-d'oeuvre or a great snack that can be enjoyed along with your cuppa. In these egg chops, half an egg is topped with a spicy green chutney and encompassed in a smooth mashed potato shell which is then coated with breadcrumbs and pan-fried.
Servings 8 potato egg chops
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 lb potatoes, boiled, cooled, peeled, and shredded/mashed
- 4 large eggs, boiled and skinned, cut into halves
- Breadcrumbs/Semolina, as required
- Oil, as required
For the green chutney
- 1 cup loosely packed cilantro leaves
- 2 green chillies
- 2 garlic cloves
- 1/4 inch ginger
- Pinch of sugar
- Salt, to taste
Instructions
- Add cilantro, ginger, garlic, green chillies & sugar to a blender, add about a tablespoon of water, make a smooth and thick paste. Transfer to a bowl, add salt to taste, mix well.
- Make a smooth dough of the mashed/shredded boiled potatoes, divide it into 8 equal portions.
- Take a potato ball, make a cavity, place one-half egg in the cavity. Top it with some green chutney.
- Seal the edges of the potato dough to enclose the egg well. Roll it in semolina/breadcrumbs. Prepare all the chops in the same way. Refrigerate for 30 minutes, so that they firm a bit, which makes for easier frying without breaking apart.
- Heat oil in a skillet, shallow fry on medium heat until the chops are golden brown from all sides. Serve hot with cilantro chutney or ketchup.