Description
These Polish Egg Cutlets are a delightful twist on traditional meat-based cutlets, featuring a flavorful combination of hard-boiled eggs, sautéed onions, and herbs. These crispy patties are perfect for a meatless main course with a Polish flair.
Ingredients
Scale
- 6 hard-boiled eggs (peeled and finely chopped)
- 1 small onion (finely chopped)
- 1 tablespoon butter
- 1 raw egg
- 1/2 cup breadcrumbs (plus more for coating)
- 2 tablespoons chopped fresh dill or parsley
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
Ingredients:
Instructions
- Sauté Onion: In a skillet, melt the butter over medium heat and sauté the chopped onion until soft and translucent, about 3–4 minutes. Remove from heat and let cool slightly.
- Mix Ingredients: In a large bowl, combine the chopped hard-boiled eggs, sautéed onion, raw egg, breadcrumbs, herbs, salt, and pepper. Mix until the mixture holds together; if too wet, add a little more breadcrumbs.
- Form Patties: Form the mixture into small patties (about the size of a meatball, then flattened). Dredge each patty in breadcrumbs to coat.
- Fry Cutlets: Heat vegetable oil in a nonstick skillet over medium heat. Fry the cutlets for 3–4 minutes per side, or until golden brown and heated through.
- Serve: Drain on paper towels and serve warm.
Notes
- Traditionally served with mashed potatoes, a simple salad, or dill sauce.
- For a lighter version, bake at 375°F for 15–18 minutes, flipping once halfway.
- You can use panko for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Polish
Nutrition
- Serving Size: 1 cutlet
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
