|Hard boiled eggs||3 (Shelled)|
|White sauce||1 Cup (16 tbs) (Thick)|
|Chopped green chili||1|
|Chopped ginger||1⁄8 Teaspoon|
|Celery stalk||1 , chopped|
|Lime juice||1 Teaspoon|
|Eggs||2 , beaten|
|Dry bread crumbs||6 Teaspoon|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|Potato crisps/Potato wafers||100 Gram|
Chop hard-boiled eggs and mix with the rest of the ingredients up to and including salt and pepper.
Cool and refrigerate for at least 2 hours.
Oil the palm of your hand and make rissoles (rolls 4 x 1 1/2 ).
Roll the rissoles in flour, then in egg and lastly in breadcrumbs.
Heat oil until smoking then lower the heat and deep fry rissoles quickly until golden.