Description
Polish Egg Cutlets, known as kotlety jajeczne, are a delicious vegetarian main course made from hard-boiled eggs mixed with sautéed onions, fresh parsley, and breadcrumbs, shaped into patties, breadcrumb-coated, and pan-fried until golden brown. This traditional Polish dish is perfect served warm with mashed potatoes and a side of sour cream or dill sauce.
Ingredients
Scale
Main Ingredients
- 6 hard-boiled eggs, peeled and finely chopped
- 1 raw egg
- 1/2 cup breadcrumbs, plus extra for coating
- 1/4 cup grated onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil for frying
Instructions
- Sauté Onion: In a medium skillet, melt the butter over medium heat and sauté the grated onion until soft and fragrant, about 3 minutes.
- Mix Ingredients: In a large bowl, combine the finely chopped hard-boiled eggs, sautéed onion, fresh parsley, breadcrumbs, salt, black pepper, garlic powder, and raw egg; mix thoroughly until the mixture holds together.
- Shape Cutlets: Shape the mixture into small oval or round patties to your preferred size.
- Coat Cutlets: Lightly coat each patty with additional breadcrumbs to create a crispy exterior.
- Fry Cutlets: Heat a thin layer of vegetable oil in a skillet over medium heat and fry the cutlets in batches for 2 to 3 minutes on each side or until they are golden brown and heated through.
- Drain and Serve: Remove the cutlets and drain on paper towels to remove excess oil, then serve warm with your preferred sides such as mashed potatoes and sour cream or dill sauce.
Notes
- For easier handling, refrigerate the mixture for 15–20 minutes before shaping the cutlets.
- These cutlets make a lovely vegetarian main dish when paired with traditional sides like mashed potatoes and sour cream or dill sauce.
- Ensure the oil is hot enough before frying to achieve a crispy exterior without absorbing too much oil.
