The present study was envisaged to develop egg cutlets from whole egg liquid as a novel food concept. To enhance the binding and quality characteristics of egg cutlets, mashed potato was incorporated at three different levels viz. 10% (T1), 15% (T2) and 20% (T3). The optimized formulations was mixed uniformly so that no clumps were formed, followed by preparation of egg cutlets of uniform size. The products were cooked in pre-heated oven at 155˚C for 15 min followed by deep frying. The developed cutlets were evaluated for various parameters such as physico-chemical, proximate, instrumental texture and colour profi le, and sensory attributes. The moisture, fat and cooking yield increased signifi cantly (P<0.05) with the increasing levels of mashed potato in batter. Textural attributes improved signifi cantly (P<0.05) upon incorporation of mashed potato. The overall acceptability scores of the egg cutlet with 20% mashed potato was signifi cantly (P<0.05) higher than control and other treatment products. On cost analysis, the cost of production of Egg Cutlets varied as ` 152, ` 137, ` 130 and ` 123 for control, T1, T2 and T3 respectively. Break Even Point (`), Cost benefi t ratio and Return on investment (%) were found to be ` 131,017.84, 0.56 and 46.00, respectively