Mission College Eggs and Mince

Served with buttered toast and tangy chutney

Mission College Mince
Ingredients
100 g potato, boiled
10 g garlic cloves
1 medium-sized onion
400 g boiled lamb mince
50 ml oil
1 ltr oil for frying
15 g chilli powder
10 g garam masala
salt  to taste
1 egg
40 g bread crumbs

Method
Peel, wash and chop onion and garlic.
Heat oil in a pan and sautÈ onion and garlic.
Once translucent, add the spices and sautÈ.
Add the boiled lamb mince and sautÈ. Peel and grate boiled potatoes and add the same to the lamb mince.
Mix a little and remove from the flame.
Shape the mixture in teardrop-shaped cutlets; set aside.
In a bowl, break the egg and beat.
Put bread crumbs in bowl next to the beaten egg.
Dip the cutlets into egg and crumb with bread crumbs.
Crispy fry in oil till golden brown.
Serve hot with tomato ketchup.

Note: You can shallow fry for less oil absorption by brushing the cutlet lightly with oil and air fry till golden brown.

Mission College Eggs
Ingredients
2 whole eggs
2 tsp cream
20 g butter
15 g shallots
8-10 cherry tomatoes
salt to taste 
oil for sautéing

Method
Chop the shallots and halve the cherry tomatoes.
Break the eggs in a bowl and whisk the same along with butter and cream; keep aside.
Take a non-stick pan.
Heat the pan on a slow flame and sauté chopped shallots till translucent in a little oil.
Add the tomatoes and sauté just enough for it to wilt.
Add beaten eggs mixed with cream and butter to a deep pan and stir with wooden spatula on a double boiler, ensuring it stays creamy and moist. Add the shallots and tomatoes to the mixture.
Add salt just before serving.
Ensure that the texture of the scramble is creamy, wet and not dry.
Serve hot with buttered toast, sprinkled with freshly crushed pepper from a pepper mill.