Strain and squeeze all water from kheema, soak bread slices in water and squeeze out all water, put in a big bowl with kheema. Pound chillies and mint leaves, add in the bowl.
Add the rest of ingredients and mix well.

Peel off boiled eggs shells, cut in half, when all done sprinkle salt and pepper, keep aside.
Take a big ball of kheema and flatten on your palms put one halved egg and seal the egg in oval shape kofta.
Do the same for all egg halves till done.

Put pinch of salt and pepper in beaten eggs.
Dip each kofta in beaten egg and deep fry on medium flame till all done.
remove on strainer when cooled down, dip each fried kofta in beaten egg and re fry.
Should have golden colour coating.
Keep on a platter that has kitchen paper on it.

Serve with coconut chutney and red hot chutney.