Egg Kebabs
These savory Egg Kebabs are a delightful Parsi appetizer featuring spiced hard-boiled eggs formed into crispy, golden cylinders. The recipe calls for a flavorful mixture of chopped eggs, aromatic herbs, and spices, bound together and fried in ghee for a rich, indulgent taste. Perfect as a starter or a side dish, they offer a satisfying crunch with a tender, savory interior.
Ingredients
- 6 count Hard-boiled eggs (Finely chopped. Quantity estimated based on standard recipe proportions.)
- 2 cups Boiled potatoes (Mashed. Used as a binder (implied from referenced 'Egg Cutlets' recipe).)
- 2 teaspoons Green chilies (Finely chopped. Implied ingredient from referenced recipe.)
- 2 tablespoons Fresh coriander (Chopped. Implied ingredient from referenced recipe.)
- 1 teaspoon Ginger-garlic paste (Implied ingredient from referenced recipe.)
- 1 teaspoon Salt (To taste.)
- 1 cup Breadcrumbs (For coating.)
- 1 count Raw egg (Beaten, for coating.)
- 1/2 cup Ghee (For shallow frying.)
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Instructions
- 1In a mixing bowl, combine the finely chopped hard-boiled eggs with the mashed potatoes (or binder), green chilies, coriander, ginger-garlic paste, and salt. Mix well until the ingredients are thoroughly combined.
- 2Take portions of the mixture and shape them into kebabs (cylindrical or oval shapes), ensuring they are firm and hold together.
- 3Dip each kebab into the beaten raw egg, then roll in breadcrumbs to coat evenly. Heat the ghee in a frying pan over medium heat. Fry the kebabs until they are golden brown and crisp on all sides.
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