Egg Patties

Boil the potatoes. Peel, Mash and Knead them into a dough and keep aside.

Chop the onion, tomatoes and green chillies very finely.

Wash and chop the corriander leaves

Heat a tablespoon of oil and fry the onions till tender, but not browned

Add the fine cut tomatoes and cook for a few minutes.

Add the salt and corriander leaves and stir in five eggs, stirring constantly till the mixture thickens and sets. Remove from gas and let it cool.

Knead the potato dough again and make flat cases.

Place a heaped spoonful of the mixture in the center and cover, folding in the sides to seal the stuffing.

Press between the palms to make a flat cake.

Heat some oil in a pan. Dip each patty in the beaten egg, roll in crumbs if desired and fyr till nicely brown.

Serve with hot tomato sauce or chutney