astrolab
VIP Member (Resident chef)
This vegetable dish would be perfect for snack, or a second course, simply and very tasty.
Serve between 6 to 8 people
Ingredients:
Eggs 6 (boiled and halved)
Potatoes 8/10 (boiled)
Cabbage 1 - 2 cup (julienne sliced)
Carrots 2 - 4 (grated)
Black pepper 2 tsp
Salt to taste
Salad leaves 6 / 8
White pepper 1 tsp
All spice powder 1 tsp
Corn flakes as required
Egg 1 - 2 (slightly beaten)
Vegetable oil for frying
Method
Boil eggs and potatoes separately.
Peel them and keep aside.
Mix well the potatoes and add all the spices, carrot and cabbage in it and mix well.
Carefully coat the egg halves with a layer of potatoes mixture.
Dip the potato balls in egg and coat with corn flakes.
Shallow fry on medium high flame.
Finished!
Serve between 6 to 8 people
Ingredients:
Eggs 6 (boiled and halved)
Potatoes 8/10 (boiled)
Cabbage 1 - 2 cup (julienne sliced)
Carrots 2 - 4 (grated)
Black pepper 2 tsp
Salt to taste
Salad leaves 6 / 8
White pepper 1 tsp
All spice powder 1 tsp
Corn flakes as required
Egg 1 - 2 (slightly beaten)
Vegetable oil for frying
Method
Boil eggs and potatoes separately.
Peel them and keep aside.
Mix well the potatoes and add all the spices, carrot and cabbage in it and mix well.
Carefully coat the egg halves with a layer of potatoes mixture.
Dip the potato balls in egg and coat with corn flakes.
Shallow fry on medium high flame.
Finished!
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