Midweek is here, and I’m completely exhausted physically and mentally after catering through the busy Labour Day Weekend. My cafe had so many orders that I didn’t have energy left to prepare anything at home. Tuesday night, I only made simple Dal and Rice, but I craved something extra to elevate my dinner and motivate me for the next day. Looking through my refrigerator, which is always filled with chicken and mutton—though I didn’t have time to cook them—I decided to make classic Egg Croquettes. They would pair perfectly with my comfort food and provide a crunchy, satisfying element. The recipe comes directly from my college journal, and I hope you enjoy trying eggs. This versatile dish pairs well with main courses, or it can be a great snack or high tea accompaniment. Please share your feedback. Happy Cooking!
Serves – 4
Ingredients:
Eggs – 4
Raw Egg – 1/2
Milk – 150 ml
Margarine – 30 gm
Refined flour – 45 gm
Pepper – a pinch
Salt – to taste
Cream – 15 ml
Bread crumbs – 30 gm
Oil to fry – 50 ml
Method:
1 ) Hard-boil eggs and put them in cold water.
2 ) Shell the eggs and chop.
3 ) Prepare sauce with margarine, flour and milk. Add seasoning.
4 ) Add the chopped hard-boiled eggs and cream and mix well.
5 ) Place on a large plate and allow to get cold.
6 ) Divide into even portions and form into cork shapes.
7 ) Coat with raw egg and breadcrumbs and deep fry.
8 ) Drain and serve hot with the sauce of your choice.
