Egg Potato Kabab Top

Egg Potato Kabab Top Recipe - A Delicious Vegetarian Dish from Bangladesh

Region / culture: Bangladesh | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Egg Potato Kabab Top is a delicious and flavorful dish that combines the creaminess of boiled potatoes with the richness of eggs. This recipe is perfect for a snack or appetizer and is sure to be a hit with your family and friends.

History

The origins of Egg Potato Kabab Top are not clear, but it is believed to have originated in South Asia, where potatoes and eggs are staple ingredients in many dishes. This recipe has been passed down through generations and has evolved over time to become the delicious dish it is today.

Ingredients

4 extra large potatoes
4 large eggs
2 onions (thinly sliced)
flour - as needed
0.5 tsp red chili powder
oil – as needed
salt – as needed
0.25 tsp black pepper
2 eggs (beaten)
0.5 tsp ginger paste
0.5 tsp garlic paste
1 or 0.5 tsp garam masala
bread crumbs – as needed
0.33 cup cilantro leaves - (chopped)

How to prepare

Boil potatoes and eggs in a pot.
While boiling, fry sliced onions until they turn golden brown.
Once the potatoes are properly boiled, peel off the skins and drain any excess water. You can dry the potatoes in a heated pan for a minute or more.
Mix the boiled potatoes with the fried onions and some bread crumbs. Make sure to mix thoroughly.
Add ginger paste, garlic paste, garam masala, cilantro leaves, and red chili powder to the mixture. Mix well to form a fine paste.
Peel off the egg shells.
Coat the eggs with the potato mixture and shape them into oval balls.
Make a total of 8 balls.
Take one ball, coat its surface with flour, dip it in beaten egg, and then coat it with bread crumbs before frying the chop in a deep frying pan.
Keep the heat at medium or low and deep fry the chops until they turn reddish brown in color.
Sprinkle black pepper on top and serve hot with ketchup.

Variations

Add chopped green chilies for a spicy kick.
Mix in some grated cheese for added richness.
Use sweet potatoes instead of regular potatoes for a different flavor profile.

Cooking Tips & Tricks

Make sure to boil the potatoes and eggs until they are fully cooked to ensure a smooth texture in the kababs.

- Thoroughly mix the ingredients together to ensure that the flavors are evenly distributed.

- Coat the kababs in flour, beaten egg, and bread crumbs before frying to create a crispy outer layer.

- Fry the kababs on medium or low heat to prevent them from burning and ensure even cooking.

Serving Suggestions

Egg Potato Kabab Top can be served hot with ketchup or mint chutney on the side.

Cooking Techniques

Boil the potatoes and eggs until fully cooked.

- Fry the onions until golden brown for added flavor.

- Coat the kababs in flour, beaten egg, and bread crumbs before frying.

Ingredient Substitutions

Use sweet potatoes instead of regular potatoes.

- Substitute ground meat for eggs for a meatier version.

- Use gluten-free flour and bread crumbs for a gluten-free option.

Make Ahead Tips

You can prepare the potato mixture ahead of time and refrigerate it until ready to fry.

Presentation Ideas

Serve Egg Potato Kabab Top on a platter garnished with fresh cilantro leaves and a sprinkle of black pepper.

Pairing Recommendations

Egg Potato Kabab Top pairs well with a side salad or a bowl of soup for a complete meal.

Storage and Reheating Instructions

Store any leftover kababs in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Egg Potato Kabab Top contains approximately 250 calories.

Carbohydrates

Each serving of Egg Potato Kabab Top contains approximately 30 grams of carbohydrates.

Fats

Each serving of Egg Potato Kabab Top contains approximately 15 grams of fats.

Proteins

Each serving of Egg Potato Kabab Top contains approximately 10 grams of proteins.

Vitamins and minerals

Egg Potato Kabab Top is a good source of vitamin C, potassium, and iron.

Alergens

This recipe contains eggs and wheat (flour), which may be allergens for some individuals.

Summary

Egg Potato Kabab Top is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a snack or appetizer.

Summary

Egg Potato Kabab Top is a delicious and satisfying dish that is perfect for a snack or appetizer. With its creamy potato filling and crispy outer layer, this recipe is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Farida in her bustling kitchen. Farida was a master chef, known for her delicious dishes and culinary skills that were passed down through generations.

As I sat at her kitchen table, sipping on a cup of chai, Farida busied herself with preparing a unique dish that caught my eye. It was a plate of golden-brown kababs, made with a combination of eggs and potatoes. The aroma wafting from the stove was intoxicating, and I couldn't help but ask Farida for the recipe.

With a twinkle in her eye, Farida beckoned me over to her side and began to explain the process of making the Egg Potato Kabab Top. She told me that this recipe was a family secret, passed down from her grandmother, who had learned it from a traveling chef many years ago.

Farida showed me how to boil the potatoes until they were soft, then mash them into a smooth paste. She cracked the eggs into a bowl and whisked them together with the potatoes, adding a generous amount of spices like cumin, coriander, and garam masala. The mixture was then shaped into small patties and fried until they were crispy and golden on the outside.

As I watched Farida work her magic in the kitchen, I couldn't help but marvel at her skill and expertise. She moved with grace and precision, her hands moving deftly as she flipped the kababs in the sizzling oil. The kababs cooked to perfection, their rich aroma filling the kitchen and making my mouth water.

Finally, the kababs were done, and Farida plated them up with a side of mint chutney and fresh lemon wedges. She handed me a plate, and I eagerly took a bite of the Egg Potato Kabab Top. The flavors exploded in my mouth, the crispy exterior giving way to a soft and flavorful interior that left me craving more.

I couldn't believe how delicious the kababs were, and I knew that I had to learn how to make them myself. Farida was more than happy to share her family recipe with me, and she wrote it down on a piece of paper for me to take home.

Over the coming days, I practiced making the Egg Potato Kabab Top in my own kitchen. I followed Farida's instructions to the letter, carefully measuring out the spices and shaping the patties with care. It took a few tries to get it just right, but soon enough, I had mastered the art of making the kababs.

I shared the recipe with my own family, and they were thrilled with the new addition to our menu. The Egg Potato Kabab Top became a favorite dish in our household, requested often for family gatherings and special occasions.

As the years passed, I continued to make the Egg Potato Kabab Top, each time remembering that warm summer day in Farida's kitchen. The recipe had become a treasured part of my culinary repertoire, a reminder of the friendships and traditions that enriched my life.

Now, as I pass this recipe down to you, my dear grandchild, I hope that you will enjoy making the Egg Potato Kabab Top as much as I have. May it bring you joy and satisfaction, and may it always remind you of the love and memories that are woven into every bite.