Egg cutlets
4 servings
20 minutes
Egg cutlets are an unusual dish of European cuisine that stems from the traditions of using simple yet hearty ingredients. They evoke a sense of home comfort and childhood flavors. Tender cutlets made from boiled eggs, herbs, and semolina have a soft texture and pleasant creamy taste due to the addition of sour cream. Fried to a golden crust, they acquire an appetizing crunch on the outside while remaining airy inside. Ideal as a standalone dish or as an accompaniment to vegetables, fresh bread, or a light sauce. This is a great option for breakfast or a light dinner that cooks quickly and delights with its simplicity and sophistication. Egg cutlets are appreciated for their versatility: they can be served hot or cold and used as a base for sandwiches and snacks.
1
Grate boiled eggs on a coarse grater into a deep bowl.
- Chicken egg: 6 pieces
2
We also add finely chopped dill and green onions.
- Dill: 1 bunch
- Spring onion: 1 bunch
3
We add flour and semolina. We salt and add sour cream. We mix thoroughly.
- Wheat flour: 1 tablespoon
- Semolina: 2 tablespoons
- Salt: to taste
- Sour cream: 1 tablespoon
4
Form patties from the mixture with wet hands.
5
We place them in a pan with heated vegetable oil.
- Vegetable oil: 2 tablespoons
6
Fry on both sides until golden brown. Serve hot.
