Egg Patties

Boil the potatoes, peel, mash well and keep on one side.

Chop the onion, tomato and green chilies very fine.

Wash and chop the coriander leaves.

Heat a tbsp of ghee and fry the onion till tender, but not browned.

Add the tomato and cook for a few minutes.

Add salt and coriander and break in 5 eggs, stirring constantly till the mixture thickens and sets.

Remove from heat and let cool.

Beat the remaining egg well in a saucepan and keep on one side.

Knead the potato dough again and make flat cases.

Place a heaped spoonful of the egg 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 ghee or oil in a pan.

Dip each patty in the beaten egg, roll in breadcrumbs, if desired, and fry till nicely browned.

Serve hot with tomato sauce or chutney.