Potato, Egg and Chutney Pattice

Ingredients

• 4 medium potatoes, boiled, mashed, and cooled
• A small bunch of coriander leaves
• 1 1/2 tablespoons of grated coconut
• 1 teaspoon cumin seeds
• 2-3 green chillies or to taste
• 6 medium cloves of garlic
• Kosher salt
• 1/2 teaspoon sugar
• 3 hard boiled eggs, cut lengthwise into quarters
• 4 tablespoons vegetable oil
• 1 egg, beaten

Directions

1. Scoop the mashed potato with a tablespoon measure and shape it into 12 portions. Work each portion between your palms until it feels smooth, then press it into a small cup with a hollow center.
2. In a food processor or with a mortar and pestle, grind the coriander, grated coconut, cumin seeds, green chillies, garlic, salt, and sugar into a paste. Spoon a teaspoon of that paste into each potato hollow and spread it across the inside. Some chutney should remain.
3. Nestle an egg quarter into the chutney-lined center of each potato cup. Add more mashed potato over the top and pinch the edges closed so the filling is fully tucked inside.
4. Warm the oil in a large skillet, either non-stick or cast iron, set over medium-high heat; it is ready when the surface looks shimmery.
5. Coat each pattice in the beaten egg, then lower it carefully into the oil. Cook them, turning often, until all sides are golden. Transfer to a plate lined with a paper towel or clean kitchen towel to drain, and serve hot with the leftover chutney.