This easy Egg Patties Recipe blends hard-boiled eggs, fresh herbs, sautéed onions, and crispy breadcrumbs into a hearty, comforting dish—perfect with mashed potatoes or a creamy mushroom sauce.
You know how some recipes just feel like home? Like, one bite and you’re right back in a kitchen you haven’t been in for years? That’s what Egg Patties are for me. They take me straight back to my elementary school days in Poland—lunchtime at the canteen, the smell of something warm and crispy in the air, and my fingers crossed that today was egg patty day.
Spoiler: When it was? Absolute win.
Now, back then, I didn’t give these much thought. They were just “lunch.” But years later, I got hit with that random, unstoppable craving—you know the kind. I wanted those simple, crispy patties, no frills, just the same soft, herby goodness wrapped in that golden breadcrumb crust.
After a couple of trial runs (okay, maybe three—turns out I forgot how much dill is too much), I nailed it. And I’m telling you, making these at home? It’s like a hug from the past. Cozy, crunchy, and shockingly simple.
Why You’ll Love This Egg Patties Recipe?
- They’re crispy and soft. That golden breadcrumb shell hides a tender, flavorful inside. Perfect bite? Check.
- Ridiculously affordable. We’re talking eggs, bread, and herbs. It’s budget-friendly comfort food.
- Meatless but filling. Great for vegetarians or those “let’s eat lighter tonight” vibes.
- Super versatile. Serve them with potatoes, kasza, mushroom sauce, or slap ‘em in a sandwich—go wild.
- Kid-approved. School canteens knew what they were doing. If kids love ‘em, adults will too.
Ingredient Notes:
Here’s why each piece of this puzzle matters:
- 10 Hard-Boiled Eggs: The star. Mash ‘em up but leave some texture—you don’t want egg paste.
- 2 Raw Eggs: They’re the binder, making sure your patties don’t fall apart in the pan.
- 2 tbsp Chopped Dill & 2 tbsp Chopped Parsley: Fresh herbs = flavor. Dill adds a bit of tang, parsley keeps things bright.
- Half a Stale Roll: Yup, stale is key. Soaked in milk, it adds that soft bite. (No stale bread? Regular bread works—just let it dry out a bit.)
- ½ Cup Milk: Softens the bread and helps bind everything together.
- 1 Small Onion: Sautéed until sweet and soft. It adds depth and makes the flavor pop.
- Breadcrumbs: Your crispy armor. The more, the crunchier.
- Rapeseed Oil: Perfect for frying. High smoke point and neutral taste, but veggie oil works too.
- Salt & Pepper: Because duh, flavor.
Optional, but you’ll thank me: The creamy mushroom sauce. Because sometimes you need that little extra drizzle of magic.
How To Make Egg Patties?
Let’s dive in. It’s easy, but these little tricks? They make all the difference.
Step 1. Start With the Onion & Bread
Grab a skillet, heat up 2 tbsp of rapeseed oil, and toss in your chopped onion. Sauté until it’s soft, translucent, and smells like happiness—about 5 minutes. Let it cool.
Meanwhile, soak your half stale roll in ½ cup milk until it’s soft and mushy. Once it’s soggy, squeeze out the extra milk and set the bread aside.
Step 2. Make the Egg Mixture
Chop or fork-mash your 10 hard-boiled eggs. You want small pieces but not total mush—think “rustic,” not baby food.
Throw in the 2 raw eggs, sautéed onion, soaked bread, chopped dill, and parsley. Season with salt and pepper (don’t be shy).
Mix it all up. The mixture should be sticky but still hold its shape. If it feels too wet, toss in a bit of breadcrumbs. Too dry? A splash of milk saves the day.
Step 3. Shape & Chill
Form the mixture into patties—palm-sized is perfect. Aim for about 10-12 patties.
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Roll each in breadcrumbs until they’re fully coated. This is what gives you that epic crunch.
Pro tip: Pop the patties in the fridge for at least an hour. It helps them firm up and makes frying way easier.
Step 4. Fry ‘Em to Golden Perfection
Heat enough rapeseed oil in a skillet to coat the bottom. You want it hot but not smoking.
Fry the patties for about 4 minutes per side until they’re golden brown and crispy. Don’t rush the flip—patience is your friend here.
Once done, transfer to a paper towel-lined plate to drain off any extra oil. (Bonus: That sizzle when they hit the pan? So satisfying.)
Step 5. The Mushroom Sauce (Because, Let’s Be Honest, Everything’s Better With Sauce)
This sauce? Total game-changer. Here’s how to make it:
- Melt 2 heaping tbsp butter in a pan.
- Sauté 1 chopped onion until soft. Add 450g (1 lb) sliced mushrooms and cook until golden.
- Sprinkle in 1 tbsp wheat flour, stirring constantly.
- Slowly pour in ½ cup vegetable stock and then 1 cup heavy cream. Stir until the sauce thickens.
- Season with salt and pepper to taste.
Drizzle over your patties, dunk ‘em, or just pour it all on. No one’s judging.
Storage Options:
- Fridge: Store patties in an airtight container for up to 3 days.
- Freezer: Freeze cooked patties on a baking tray, then transfer to a freezer bag. Good for up to 3 months.
- Reheat Like a Pro: Fry them again to bring back the crunch or use the oven (350°F for 10 minutes). Microwave? Meh, but it works if you’re desperate.
Variations and Substitutions:
- Cheese Inside? Shredded mozzarella or cheddar melted into the patties = pure bliss.
- Go Gluten-Free: Use GF breadcrumbs and swap the wheat flour in the sauce for cornstarch.
- Herb Switch: No dill? Try basil or thyme. It changes the vibe, but it still slaps.
- Spicy Kick: Red pepper flakes or a touch of smoked paprika in the egg mix. Boom—flavor bomb.
- Add Some Protein: Crumbled bacon or diced ham mixed in? Yes, please.
What to Serve with Egg Patties?
These little guys are total team players—they go with everything. But here are my faves:
- Mashed Potatoes: Creamy, buttery, the perfect sidekick.
- Kasza (Buckwheat or Barley): A hearty Polish staple that pairs beautifully.
- Steamed Veggies: Carrots, peas, green beans—you name it.
- Fresh Salad: Something crisp and tangy to cut through the richness.
- That Creamy Mushroom Sauce: (Seriously. Make it.)
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely. Form and breadcrumb them, then stash in the fridge for up to 24 hours before frying.
Can I freeze them raw?
Yep! Just freeze the patties flat first, then transfer to a freezer bag. Thaw in the fridge before frying.
What’s the best way to reheat?
A quick skillet fry is best for bringing back the crunch. But the oven works too—350°F for about 10 minutes.
And that’s it—crispy, cozy Egg Patties that hit all the right notes. Whether you’re making them for a hearty dinner or sneaking one cold from the fridge (no shame), they’re the kind of food that feels like a hug.
Give them a go, tweak ‘em, and if you stumble on some wild new flavor combo, I need to hear about it. Drop a comment, send a pic—I love seeing your kitchen wins.
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Keep the Flavor Coming – Try These:
Egg Patties Recipe
Ingredients
For the Egg Patties:
- 10 hard-boiled eggs
- 2 raw eggs
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- ½ stale bread roll
- ½ cup milk
- 1 small onion finely chopped
- Salt and pepper to taste
- Breadcrumbs for coating
- Rapeseed oil or vegetable oil, for frying
For the Mushroom Sauce (Optional):
- 450 g 1 lb fresh mushrooms (e.g., champignons), sliced
- 1 medium onion finely chopped
- 1 cup heavy cream 30% fat
- ½ cup vegetable stock
- 1 tablespoon wheat flour
- 2 heaping tablespoons butter
- Salt and pepper to taste
Instructions
Prepare the Onion and Bread
- In a skillet, heat 2 tablespoons of rapeseed oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, approximately 5 minutes. Remove from heat and set aside to cool.
- Place the stale bread roll in a small bowl and pour over ½ cup of milk. Allow it to soak until fully softened. Once soft, squeeze out any excess milk and set the bread aside.
Prepare the Egg Mixture
- Chop or mash the 10 hard-boiled eggs until they reach a fine, crumbly texture. Transfer them to a large mixing bowl.
- Add the 2 raw eggs, chopped dill, chopped parsley, the cooled sautéed onion, and the soaked bread. Season with salt and pepper to taste. Mix thoroughly until the ingredients are fully combined and the mixture holds its shape.
Shape and Chill the Patties
- Form the mixture into small, palm-sized patties, aiming for approximately 10–12 patties. Coat each patty evenly in breadcrumbs.
- Place the patties on a tray and refrigerate for at least 1 hour. This step helps the patties firm up and maintain their shape during frying.
Fry the Patties
- In a large skillet, heat rapeseed oil over medium heat. Ensure the oil is hot but not smoking.
- Fry the patties in batches for 4 minutes per side, or until they are golden brown and crisp. Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
Prepare the Mushroom Sauce (Optional)
- In a skillet, melt 2 heaping tablespoons of butter over medium heat. Add the finely chopped onion and sauté until translucent.
- Incorporate the sliced mushrooms and cook until they release their moisture and begin to brown, approximately 7–8 minutes.
- Sprinkle 1 tablespoon of wheat flour over the mushrooms, stirring continuously to avoid lumps. Gradually pour in the vegetable stock followed by the heavy cream, stirring until the sauce thickens.
- Season with salt and pepper to taste. Simmer for an additional 2–3 minutes before removing from heat.
Notes
- Replace the stale bread roll with gluten-free bread.
- Use gluten-free breadcrumbs for coating the patties.
- In the mushroom sauce, substitute wheat flour with cornstarch or a gluten-free flour blend. Dissolve the cornstarch in a small amount of cold water before adding it to the sauce to avoid clumps.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
