Egg Patties Recipe
This classic Egg Patties Recipe blends hard-boiled eggs, fresh dill and parsley, sautéed onion, and breadcrumbs into crispy, golden patties. Perfect as a hearty vegetarian main course, served with mashed potatoes, kasza, or a creamy mushroom sauce.
Servings
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
To make this Egg Patties Recipe gluten-free, follow these substitutions:
- 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.