Spiced potato-egg

This snack is easy to make, filling and great for breakfast or brunch. Most of the ingredients are likely to be in your kitchen pantry or can easily be found in your local grocery.
This recipe calls for breadcrumbs which can easily be made by toasting bread in a toaster on medium heat a couple of times, until it is hard and golden and then crumbling it up. You could also do so on rack over a charcoal stove, but the coal should be ashy and almost going out, so that the bread does not burn.

Ingredients

4 eggs
5 medium-size potatoes
1 egg, beaten
3 cups breadcrumbs
2 tsp Royco or 1 tsp Aromat Oil for deep frying
Oil for deep frying Fresh coriander (optional)
Salt to taste

Method

1. Finely chop enough coriander to make up 1 tablespoonful.
2. Peel, wash and cut the potatoes in half. Add the coriander and salt to the pan and boil until the potatoes are tender.
3. Meanwhile, carefully wash the 4 eggs so that the shells are clean. Fill a pan with enough water to cover the eggs and bring it to the boil. Gently slip the eggs into the pan and boil for 12 minutes. Plunge into a bowl of cold water to cool.
4. As soon as the potatoes are cooked, drain. Dissolve the Royco in two tbsp of water and put aside. Mash the potatoes and add the Royco while mashing, mix well and continue mashing until perfectly smooth and without any lumps. Leave in the fridge for about 10 minutes.
5. Shell the eggs. Divide the mashed potatoes into four equal portions and wrap each egg in a portion of mashed potato. The potato coating should be even and smooth.
6. Put the beaten egg in a bowl and the breadcrumbs on a large flat plate. Add a little salt to the breadcrumbs and mix well.
7. Put each potato-egg on a plate and pour over a tablespoonful or more of beaten egg, so that each egg is well covered. Carefully roll in the breadcrumbs making sure that they are completely covered.
8. Heat enough oil for deep frying in a pan. The oil is hot enough when a few breadcrumbs dropped into it immediately rise to the surface and turn brown. Fry the potato-eggs until golden. Scoop out with a slotted spoon and drain the excess oil on paper towels or a few serviettes. Serve hot or cold.

VARIATION
• Boil the potatoes with a chicken stock cube to add more flavour.
• For a healthier option, pre-heat the oven at 180C/350F/gas mark 4, for 10 minutes. Lightly grease an oven-proof dish and bake the potato-eggs turning them during the baking so that they are golden all over.