Air fryer recipe · Snacks
Spiced Egg Cutlets
Crumbled boiled egg and potato patties with a shatteringly crisp crumb crust.
- 28 minTotal time
- 185°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 160kcal
- 6.8 gprotein
- 23.7 gcarbs
- 3.9 gfat
- 1.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs, boiled & grated4
- Boiled potato, mashed2
- Onion, ginger, chilli1/4 cup
- Garam masala & salt1 tsp
- Breadcrumbs1 cup
- Cornflour slurry3 tbsp
Method
Mix the filling
Combine the grated egg, mashed potato, onion, ginger, chilli, garam masala and salt into a firm mixture. Mash out any big lumps so the cutlets hold their shape and do not crack open while cooking.
Shape the patties
Divide the mixture and press it into oval or round patties about a centimetre thick. Keeping them the same thickness means they cook evenly, with no cold, raw-tasting centres left in the middle.
Coat in slurry
Dip each patty into the thin cornflour slurry so the crumbs have something wet to cling to. Let the extra drip off first, or the coating turns thick and gummy instead of light and crisp.
Roll in crumbs
Press the patties into the breadcrumbs on every side until they are fully covered. A second dip in slurry and crumbs gives an even crunchier shell if you have a few extra minutes to spare.
Air-fry to crisp
Spray with oil and cook at 185°C for 12 min, flipping once, until golden, crunchy and hot right through to the centre. Serve them straight away while the shell is at its crispest.
