Description
Polish Egg Cutlets are savory, crispy patties made from a mixture of chopped hard-boiled eggs, breadcrumbs, fresh herbs, and spices. These lightly pan-fried cutlets make a delicious and satisfying vegetarian main course, perfect for using leftover boiled eggs. Traditionally served with mashed potatoes or rye bread, they offer a flavorful taste of Eastern European cuisine.
Ingredients
Scale
Cutlet Mixture
- 6 hard-boiled eggs, peeled and finely chopped
- 1 raw egg
- 1/4 cup breadcrumbs (plus extra for coating)
- 2 tablespoons all-purpose flour
- 1 small onion, finely grated or minced
- 2 tablespoons chopped fresh dill or parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter or oil (for the mixture)
For Frying
- Vegetable oil (enough for frying in skillet)
Instructions
- Prepare the mixture: In a large bowl, combine the finely chopped hard-boiled eggs, raw egg, breadcrumbs, all-purpose flour, grated onion, fresh dill or parsley, salt, pepper, and butter or oil. Mix thoroughly until the ingredients are well incorporated and the mixture holds together when shaped into patties.
- Shape the cutlets: Divide the mixture into small portions and form each into flat patties or ovals about 1/2 inch thick. Roll each patty in additional breadcrumbs to evenly coat the surface.
- Fry the cutlets: Heat a generous layer of vegetable oil in a skillet over medium heat. Carefully place the cutlets in the hot oil and fry for 2 to 3 minutes on each side, or until they turn golden brown and crispy. Use a slotted spatula to transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
- Serve: Serve the cutlets warm, accompanied by a dollop of sour cream, mustard, or a light salad. They also pair well with mashed potatoes or rye bread for a traditional meal.
Notes
- These cutlets are an excellent way to use leftover boiled eggs.
- For a lighter version, bake the cutlets in a preheated oven at 400°F (200°C) for 15–18 minutes instead of frying.
- Traditionally served with mashed potatoes or on rye bread to enhance the authentic Polish flavor.
