Egg Cutlet

Ingredients

• 5 eggs (4 boiled, 1 raw to bind) (முட்டை)
• 5 green chillies, finely chopped (பச்சை மிளகாய்)
• 2 onions, finely chopped (வெங்காயம்)
• a little mint leaves (புதினா இலை)
• a little coriander leaves (கொத்தமல்லி இலை)
• half tbsp garam masala powder (கரம் மசாலா தூள்)
• 1 tbsp grated ginger and garlic (இஞ்சி பூண்டு துருவல்)
• a little, to taste fresh turmeric or turmeric powder, rock salt (பசு மஞ்சள் அல்லது மஞ்சள் தூள், இந்துப்பு)
• as needed ghee, for shallow frying (நெய்)

Method

1. Hard-boil four eggs, peel and chop them finely.
2. Mix with the chopped chillies, onion, mint, coriander, garam masala, ginger-garlic, turmeric and salt.
3. Beat in the remaining raw egg, only as much as needed to bind, and shape into patties.
4. Shallow-fry in ghee over medium heat until golden on both sides.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 84. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.