EGG KABAB

Ingredients:
11 Egg
3 medium sized Potato (boiled & mashed)
2 medium sized Onions (finely chopped)
2 one inch pieces Ginger (finely chopped)
3 tbsps Fresh coriander leaves (chopped)
2-3 Green chilli (finely chopped)
1 tbsp Garlic
1/2 cup Fresh bread crumbs
1/4 tsp White pepper powder
1/4 tsp Kasoori methi (powder)
1/4 tsp Rock salt (kala namak)
1/4 tsp Green cardamom
Salt to taste
Oil to shallow fry
1/4 cup Mint chutney

Method:
Boil nine eggs. Cool, shell and grate. Break the remaining two eggs and mix with the grated eggs in a bowl. Add mashed potatoes, onions, ginger, coriander leaves, green chillies, garlic paste, breadcrumbs, white pepper powder, kasoori methi, rock salt, cardamom powder and salt. Combine well. Divide into sixteen equal portions. Flatten each ball into a three fourth inch thick kabab. Heat oil in shallow frying pan and shallow fry kababs till light brown. Drain onto an absorbent paper. Served hot with mint chutney.

Tips:
This kebab can be cooked in a pre-heated oven to avoid excess oil consumption.