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.