Egg Patty

Here comes something all eggitarians will love! I have many friends who enjoy eating eggs but don't get many varieties of egg-based snack/ appetizer at home or while eating out. This has a nice mild taste of an egg, even though you never feel you are biting into one. A bite and it will leave you guessing – where's the egg! These nice crisp golden brown bites are heavenly!

This patty is supposed to be deep fried, but nah, that's way too much oil! Pan fried with a little oil works just fine! Remember, always try adding ajwain/carrom seeds when you are using besan/ gramflour to fry something. They compliment each other and at the same time have digestive properties. You will not experience the typical heaviness after gorging on fried stuff if you add the ajwain. 

For your next party, you can make them in different shapes and sizes for a pretty looking appetizer tray! I am posting two pics. One to show you the texture and second one to show you shapes you can try making. But don't worry if the shapes don't come out perfect, the egg patty will still be delectable! Serve it with some hot spicy chili sauce! A word of caution here – always keep some distance from the pan as you fry them, since the eggs just pop a little bit as they turn golden brown. Don't let this scare you, it's all easy and safe, just that a word of caution for a safe kitchen! :)

You need:

(makes 10-12 pcs)

Large boiled eggs – 5-6 nos. (see my note below for a perfectly boiled egg)

Besan/ Gramflour – ¾ Cup

Ajwain/ Carrom seeds – ¼ tsp

Salt – to taste

Green chilies – 2-3 nos. (finely chopped)

Spring Onions – 5-6 nos.  (finely chopped, use both white and green part)

Crushed black pepper – ¼ tsp 

Baking Soda - 1/8 tsp

Water – 2 Tbsp

Oil – enough to pan fry (I used 1 tbsp for a batch of 6 patties in total f)

1. In a wide bowl, grate boiled eggs using a thick side of the grater. Don't use the fine grater as the eggs will get mashed up and the patties will not have any texture. If you don't have a thick grater, fine chop the eggs instead.
2. Add besan, ajwain, salt, green chilies, spring onions, black pepper and baking soda. Add very very little water, just about 2 tbsp of water. This should be enough to bind the ingredients as the egg yolk is sticky enough already.   You may add 1 tsp of water at a time to adjust the consistency of the patty mixture if its still too dry.
3. Divide the mixture into 12 equal parts. Shape them any way you like! 
4. In a non-stick pan, heat 1 Tbsp of oil and fry the patties till golden brown in color. Cook them on medium high so that they cook through and also have a golden brown crispy exterior.
5. Serve with spicy chili sauce, red or green, I leave it to your discretion. :)