Egg-potato

This simple, but nourishing snack is perfect for breakfast or evening tea. It basically comprises a boiled egg encased in mashed potato which is then coated by eggs and breadcrumbs, before being deep fried.
Egg-potatoes may be served hot or cold with finely chopped tomatoes and cucumber and tomato sauce or any other sauce of your choice.

Ingredients

• 10 eggs
• 6 large potatoes
• 1 chicken stock cube
• 1½ cm piece of fresh root ginger
• Dry breadcrumbs
• Oil for deep-frying
• Salt
• 1-2 green chilies (optional)

1.Wash, peel and finely chop the ginger and chilies if using. Peel and wash the potatoes. Cut into quarters and boil in salted water until tender. Meanwhile, wash the eight eggs and bring to the boil in enough water to cover them. Lower the eggs into the boiling water, reduce the heat so that the water is just bubbling and boil for 12 minutes. Cool by putting the eggs in cold water, then shell, cover and put aside.
2.When the potatoes are ready, drain and mash well. Heat a little oil in a frying pan and quickly fry the ginger, chilies and crumbled-up chicken stock cube. Add the potatoes, a pinch of salt, fry for 1-2 minutes and mix well.
3.Wash and dry your hands, then take a little of mashed potato mix, press it between your palms and mould the mashed potato into a round shape around the boiled egg. After all the eight eggs have been covered by the mashed potato, put on a plate and set aside.
4.Beat the remaining two eggs in a bowl and mix with a little salt. Put the breadcrumbs in a separate bowl. Dip each egg-potato first in the beaten egg and then in the breadcrumbs, making sure that they are well covered.
5.Finally deep fry in hot oil, drain and serve hot or cold, with chopped tomatoes and cucumber and tomato sauce or any other sauce of your choice.