EGG - SUJI (SEMOLINA) CUTLETS

INGREDIENTS 
1 cup boiled eggs
1 cup milk
1/2 cup unroasted suji (semolina)
1/4 cup chopped onion or spring onion
1/2 tsp oregano
salt and black pepper to taste
adding green chilli is optional
2 tbsp cornflour
1/4 cup water
1 cup breadcrumbs



 

METHOD
Chop boiled eggs and onions. Mix well. In a pan, add suji, milk, chopped eggs, onion, oregano, salt, pepper and chopped green chili (if you're child can bear it)

Cook all together on medium flame till it becomes combined thick dough.

Spread this dough on working slab or plate.

Cut it in different shapes with cookie cutter or give cutlet and croquettes shape.

Make slurry by making thin batter of cornflour and water. Dip in batter, coat with breadcrumbs and deep fry or shallow fry.

NOTES:
1. IF YOU ARE PLANNING TO CUT WITH COOKIE CUTTER, SPREAD IT AS THICK AS FOR CUTLET.

2. IT'S VERY IMPORTANT TO DIP IN SLURRY AND COAT IN BREADCRUMBS TO AVOID CRACKLING OF EGGS WHILE FRYING.




 


Pictorial:

1. Mix together chopped eggs and onion.

2. In a pan, add all the ingredients except for cornflour and water, and cook on medium flame.

3. Add salt, pepper and other seasoning.

4. Keep cooking till it forms a dough. Spread on a plate and use cookie cutters.

5. Or give cutlet and croquette shape.

6. Dip in cornflour and water slurry.

7. Coat in breadcrumbs.

8. Deep fry and serve with ketchup.

9. Enjoy.