EGG-CHOP

Ingredients

• 4 medium potatoes (Boiled whole in their skins, then peeled and mashed to a smooth paste. Use a floury variety like Maris Piper or Russet for the best texture.)
• 4 eggs, beaten egg contents (for the potato mixture) (Raw eggs beaten and mixed into the potato. Use a quantity roughly equal in volume to the mashed potato. 'Egg-contents' in the original means the raw inside of the egg — yolk and white together.)
• 2 medium, finely minced minced onions (Mince as finely as possible so the onion blends smoothly into the mixture.)
• 2 tablespoons besam (chickpea flour / gram flour) (Also known as besan or gram flour, widely available in Indian grocery stores and most supermarkets. Acts as a binder.)
• 1 tablespoon ginger juice (To make ginger juice, grate a small knob of fresh ginger and squeeze the grated pulp firmly through a clean cloth or fine sieve to extract the juice.)
• 1 teaspoon, or to taste salt (Add to taste and adjust after mixing.)
• 0.5 teaspoon powdered pepper (Freshly ground black pepper gives the best flavour, but pre-ground works fine.)
• 2 dried red chillies, finely crumbled red chillies (Use dried red chillies, crumbled or ground. Adjust the quantity to your preferred heat level.)
• 2 eggs, beaten egg contents (for coating) (Beat well in a shallow bowl. This is the egg wash used to coat the formed cakes before crumbing.)
• 1 cup powdered biscuits or breadcrumbs (Plain, unsweetened powdered biscuits (such as cream crackers) or dried breadcrumbs work equally well. Spread on a plate for easy rolling.)
• 0.5 cup, for frying ghee (Use enough ghee to generously coat the base of a wide, heavy-bottomed pan to a depth of about 1 cm. Ghee has a high smoke point and gives a rich, nutty flavour. Clarified butter can be substituted.)

Instructions

1. 1Place the potatoes (whole, unpeeled) into a large saucepan. Cover with cold water and add a generous pinch of salt. Bring to the boil over high heat, then reduce to a steady simmer. Cook for 20–25 minutes, or until a knife slides through a potato with no resistance. Drain the potatoes and leave them to cool until you can handle them safely — about 10 minutes.
2. 2Peel the skins off the warm potatoes — they should slip off easily. Place the peeled potatoes in a large mixing bowl. Using a fork, potato masher, or the back of a spoon, rub and mash them thoroughly until you have a smooth, lump-free paste. Do not leave any chunks, as lumps will make the cakes difficult to shape.
3. 3Beat the 4 eggs (for the mixture) in a small bowl until the yolks and whites are fully combined. Pour this beaten egg into the mashed potato and mix well until fully incorporated. The mixture should come together into a slightly sticky, cohesive mass. Use a quantity of beaten egg roughly equal in volume to your mashed potato.
4. 4To the potato and egg mixture, add the finely minced onions, besam (chickpea flour), ginger juice, salt, powdered pepper, and crumbled red chillies. Mix everything together very thoroughly using a spoon or your hands until all the ingredients are evenly distributed and the mixture is uniform in colour and texture. Taste a small amount and adjust the salt if needed.
5. 5Divide the mixture into equal portions — roughly the size of a golf ball or a small egg. Using lightly damp hands, flatten each portion into a round or oval cake shape, about 1.5 cm thick. Press firmly to ensure each cake holds together and has smooth edges. Place the shaped cakes on a plate as you go.
6. 6Beat the 2 remaining eggs (for coating) in a shallow bowl or cup until smooth. Spread the powdered biscuits or breadcrumbs in an even layer on a flat plate. Place these two stations side by side near your stove so you can coat and fry in quick succession.
7. 7Working with one cake at a time, lower it gently into the bowl of beaten egg. Turn it over so both sides and the edges are fully coated in egg. Lift it out, allowing any excess to drip off, then place it on the plate of breadcrumbs. Roll and press gently so the crumbs adhere to all surfaces. Set the coated cake aside on a clean plate and repeat with the remaining cakes.
8. 8Place a wide, heavy-bottomed frying pan over medium-high heat. Add the ghee and heat until it is very hot and shimmering — a small breadcrumb dropped in should sizzle immediately. Carefully lower the coated cakes into the pan in a single layer, leaving space between them. Fry for 3–4 minutes on the first side without moving them, until the underside is deep golden brown and crisp. Carefully flip each cake using a spatula and fry for a further 3–4 minutes on the other side. Remove from the pan and drain briefly on a plate lined with kitchen paper. Fry in batches if needed, ensuring the ghee returns to temperature between batches. Serve hot.