Ugandan Potato and Egg Roll

Serves     6


Eggs – 6 hard boiled eggs + 1
Potatoes, boiled – 4 large
Onion – ½, finely diced
Cilantro or parsley – ½ bunch
Turmeric – ½ tsp
Cumin powder – 1 tsp
Chili powder – 1 tsp
Salt – to taste
Breadcrumbs – 1 ½ cups
Vegetable oil – 2 cups

Frying pan
Slotted spoon
2 shallow bowls

  1. To prepare hard boiled eggs, bring water in a pot to a rolling boil. Add 6 eggs and reduce the flame to medium. After 10 minutes, remove pot from the stove and add ice to stop the eggs from cooking further.
  2. Once the eggs are cool, peel and set aside.
  3. Bring a pot of water to a boil. Add the potatoes and allow to cook until the potatoes are fork tender.
  4. Once cool, peel the potatoes.
  5. Mash the potatoes until fine and smooth.
  6. Add the seasonings: turmeric, cumin, chili and salt to the mashed potatoes and mix well.
  7. Add the finely diced onion and cilantro/parsley and mix well.
  8. Beat the 1 egg and set aside in a bowl
  9. In another bowl, place the breadcrumbs
  10. Take a scoop of the spiced mashed potato and make a patty. Take a boiled egg and wrap the mashed potato around it such that the boiled egg is entirely covered and encased in the spiced mashed potato.
  11. Dip the mashed potato wrapped egg in the beaten egg and then coat with the breadcrumbs. Repeat with all 6 eggs.
  12. Bring a pot of oil to high heat. Carefully add the “rolled eggs” to the oil. Fry until golden brown.
  13. Using a slotted spoon remove and set on paper towels to drain.
  14. Serve hot.


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon