Recipe for: Egg patties with herbs and cheese - photo 1
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Recipe for: Egg patties with herbs and cheese

Vegetarian Dishes Main dishes 35 min Medium 22 wyświetleń ~16.17 PLN - (0)
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Description

Egg cutlets with herbs and cheese are a hearty, spring vegetarian dish with a Polish character, combining the tenderness of cooked eggs with the bold flavor of yellow cheese and fresh herbs (parsley, chives). The resulting patties are golden on the outside and creamy on the inside, making them perfect as a main dish served with sour cream, fresh salad, or young potatoes. This is an easy recipe to prepare in 35 minutes, ideal for a spring lunch or dinner when you want to use seasonal herbs. In the recipe, you will find detailed tips for beginners: how to cook eggs, how to sauté onions, how to season and shape the cutlets, and how to fry them to a golden color without falling apart.

Ingredients Used

Ingredients (12)

Servings:
4
  • Chicken egg 5 szt. (~300 g)
  • Cheese 150 g
  • Onion 1 szt. (~150 g)
  • Breadcrumbs 80 g
  • Wheat flour 50 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 30 g
  • Chives 0.3 pęczków (~30 g)
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Lemon 1.3 szt. (~100 g)
💰 Szacowany koszt dania: ~16.17 PLN (4.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Place 5 eggs in a pot in a single layer and cover with cold water so that the water covers the eggs by about 2 cm. Set over high heat, bring to a boil, reduce the heat to medium, and cook for 9-10 minutes from the moment it starts boiling (start the timer when active boiling appears). After cooking, immediately transfer the eggs to cold water and let them sit for 5 minutes to make peeling easier. Remove and peel.

Use a medium pot with a lid and a timer. A cold shower for the eggs will prevent them from overcooking and make peeling easier.
2

Soak and prepare the remaining ingredients: grate the cheese on a coarse grater, peel the onion and chop it into small cubes. Finely chop the parsley and chives. Measure out the breadcrumbs and flour.

Ingredients: Cheese, Onion, Parsley, Chives, Breadcrumbs, Wheat flour
Use a cheese grater, a cutting board, and a sharp knife for the herbs. Grate the cheese without applying too much pressure to avoid warming it with your hands.
3

In a pan, heat 1 tablespoon of rapeseed oil (15 g) over medium heat. Add the chopped onion and sauté for 3-4 minutes, stirring, until the onion becomes soft and translucent (it should not brown too much). Remove the pan to let the onion cool slightly.

Ingredients: Onion, Rapeseed oil
Use a 24 cm non-stick frying pan. Stir with a wooden spatula every 30 seconds to prevent the onion from sticking.

Egg mixture

4

Chop the peeled eggs very finely: cut in half, remove the yolks or simply chop the whole eggs finely with a knife. In a large bowl, mix the chopped eggs with 1 raw egg (the raw egg acts as a binder), grated cheese, cooled onion, and chopped herbs. Add 60 g of breadcrumbs and 30 g of wheat flour to the mixture (leave the rest of the flour/breadcrumbs for coating). Season with salt (~5 g) and pepper (~2 g). Stir with a spoon until the ingredients combine into a sticky mass — the mixture should be moldable but not too wet.

Ingredients: Cheese, Onion, Breadcrumbs, Wheat flour, Parsley, Chives, Salt, Black pepper
Use a large bowl and a wooden spoon or spatula. If the mixture is too loose, add breadcrumbs one tablespoon at a time until you achieve the right consistency; if too dry, add a little cream or a tablespoon of milk (optional).

Shaping

5

With wet hands, shape the patties: take a portion of the mixture (about 80-100 g) and form a flat, oval patty about 1.5 cm thick. Place the formed patties on a board lined with baking paper. You should get about 8 patties for 4 people.

Ingredients: Breadcrumbs, Wheat flour
Use a measuring cup or scale if you want equal portions. Do not beat the mixture too much — just squeeze it lightly to hold its shape.

Breading and frying

6

Prepare three plates: on one, flour (about 20 g), on the second, beaten 1 egg (part of the previously mixed raw egg), on the third, breadcrumbs (20 g). Lightly dust each cutlet with flour, dip it in the beaten egg, and then coat it in breadcrumbs. Heat the remaining rapeseed oil (about 15 g) in a pan over medium-high heat. Place the cutlets in the pan and fry for 3-4 minutes on each side until the coating is golden and crispy. After frying, transfer the cutlets to a plate lined with paper towels to drain excess fat.

Ingredients: Wheat flour, Breadcrumbs, Rapeseed oil
Use a pan with a diameter of 24-26 cm; do not overcrowd the pan — fry 2-3 patties at a time. The temperature should be medium-high; if the coating burns too quickly, lower the heat. For even frying, gently turn with a spatula.

Serving

7

Serve the cutlets warm. On each plate, place 2 cutlets per person, add a spoonful of sour cream (optional), and drizzle lightly with lemon juice (optional) just before serving. They pair well with young potatoes, a salad mix, or pickled cucumber.

Ingredients: sour cream, Lemon
Use a wide flat plate. If serving with sour cream, provide it in a separate bowl so guests can season it themselves.

Fun Fact

💡

In Poland, egg cutlets are a traditional home dish, often served during Easter or as an inexpensive, hearty meal. They are a variation of using boiled eggs in the form of a 'cutlet' similar in concept to minced meat patties.

Best for

obiad rodzinny wiosenna kolacja lekki weekendowy obiad

Tips

🍽️ Serving

Serve the cutlets immediately after frying to maintain the crispy coating. They pair well with sour cream mixed with a bit of dill, young potatoes with dill, or a fresh salad with radishes and cucumber. You can also serve them in a bun as a street food version with pickles.

🥡 Storage

Store the patties in the refrigerator in an airtight container for up to 2 days. To reheat and restore crispiness, preheat the oven to 180°C and heat for 7-8 minutes or briefly fry in a pan for 1-2 minutes on each side. Long-term storage is not recommended due to the eggs and cheese.

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