EGGY POTATO YUMMIES

Ingredients

• •Eggs- 3 nos
• •Potatoes/sweet potato- 3 medium
• •Oats- 2-3 tbsp, powdered
• •Milk- 1 tbsp
• •American corn- 3 tbsp, boiled, slightly crushed
• •Green chilies- 2 finely chopped
• •Onion- 1 medium, finely chopped
• •Tomato- 1 medium, chopped after removing the central pulp
• •Coriander leaves- 1 tbsp, chopped
• •Turmeric powder- ½ tsp
• •Pav bhaji masala- 3 tsp or to taste (optional)
• •Flax seeds- 1 tsp
• •Grated cheese- 2-3 tbsp for garnish (optional)
• •Oil- 1-2 tbsp

Method

1. 1
   Beat the eggs in a large bowl adding milk, salt and turmeric powder and keep aside
2. 2
   Peel and grate the potatoes/sweet potato using a thick grater and rinse them in water, squeeze out the water and keep in a strainer to allow excess water if any to drip
3. 3
   Mix the grated potatoes into the beaten eggs, add powdered oats, mix
4. 4
   Add the chopped green chilies, onions, coriander leaves, tomatoes, flax seeds, and the crushed american corn, mix well
5. 5
   Add the pav-bhaji masala
6. 6
   Put 1 teaspoon of oil in a non-stick flat frying pan, place a medium sized biscuit cutter on it, now gently spoon out around 3 tablespoons of the egg-veggie-oats mixture into the biscuit cutter.
7. 7
   Cook on a low flame for a minute or two, lift out the biscuit cutter, turn over, cook for a few minutes till it has turned deep golden brown and well done