This awesome quick fix recipe is our GO-TO snack/sandwich to carry for outings and picnics. It is extremely easy to put together (and easier to eat!) and would work beautifully as a speedy suhoor (early morning pre-fasting bite) during the month of Ramadhan. It consists of a piece of bread, topped with spiced flavourful potato mash, dipped in beaten egg and then cooked until golden.
Cut each slice of bread in half to make 2 pieces. Set aside.
In a small pan, add a drizzle of oil and heat it up. Add the onions and saute for a few seconds just to soften them. Then add the garlic paste and stir it in. Next add the cooked shredded chicken, if you have any on hand and the capsicum. Alternatively you could use leftover cooked/dry mince or shredded steak. Anything that you like or have on hand. Add the green chilli, lemon juice, cumin powder and chilli powder. Stir again for a few seconds and then add the mashed potatoes along with the fresh coriander and mix them in well. Turn the heat off and taste the seasoning. Adjust if needed.
Allow the potato mixture to cool down. Then scoop some and press it onto one side of the bread slices, try and smooth it down as much as you can. Keep going until all the bread slices are done. At this point you can place these slices on a tray, cover in cling film and refrigerate until you are ready to cook them.
Heat a nonstick pan on medium and add a tiny bit of oil on it. Beat the eggs in a wider plate and season with a bit of salt and pepper. Then gently dip the potato side of each bread slice in the egg. You do not need to coat the bottom bread with egg, just the potato topping. Straight away place the slice in the hot pan (egg side touching the pan). Cook for a minute until the egg coating turns golden then gently lift and turn it over just to toast the bread side a little bit. This would take no more than a couple minutes or so. I usually do 3-4 slices at a time. Remove on to a plate and keep going until all are done.
Serve with a dip of your choice.