Polish Egg Patties (Kotlety Jajeczne)

Polish Egg Patties are made using the simplest of ingredients for a quick, easy, delicious and affordable meal.

Course Dinner

Cuisine Polish, vegetarian

Prep Time 20

Cook Time 5

Total Time 25

Servings patties

Calories 107kcal

Boil eggs: Place 6 eggs in a saucepan, add water, cover and bring up to the boil then lower the heat and simmer for 7 minutes.
Cool eggs: Remove from the heat, drain off the hot water and place under cold running water for 30 seconds. Add fresh ice cold water (along with a few ice cubes, if possible, so the water stays cold) and set aside for 2 minutes. This will cool the eggs quickly as well as ensure the shell comes off easily. Drain off the water then pat the eggs dry.
Peel eggs: Tap each egg against the counter or cutting board then roll to crack the shell all over. Peel and gently wipe away excess moisture.
Mash eggs: Place the eggs in a large shallow bowl. Mash them up using a fork until the mixture has the consistency of large crumbs.
Add ingredients: Add the remaining raw egg, herbs, 2.5 tablespoons of breadcrumbs, shredded cheese, salt and pepper. Stir thoroughly until the mixture becomes sticky.
Make patties: Form medium-sized balls making sure they are firm before flattening gently and turning into round patties. You should get 6 patties. Coat in the breadcrumbs all over.
Fry: In a large non-stick pan heat about 1.5 tablespoons of oil and fry the patties on a medium heat for 2-3 minutes, or until lightly browned, on each side.
Serve: Remove from the pan and serve immediately.

You can boil the eggs in advance and once cooled, keep refrigerated overnight. Peel when you are ready to make the recipe.
I recommend shredding the cheese finely, not coarsely (it will be better distributed throughout the mixture).
Fry the patties as soon as you’ve made them (the fresh herbs might start releasing moisture which would affect the texture of these patties).
I recommend frying the egg patties in a large non-stick pan.
Best served straight from the pan while hot and crispy.
Serve with mashed potatoes and a Polish-style salad including cucumber, zesty sauerkraut or beet slaw (though any slaw will work). Also delicious with chopped dill pickle or any side/salad containing pickles (such as cold beet salad).
Leftovers can be refrigerated, covered, for up to 3 days. Reheat in the microwave (though they won’t be as crispy as freshly made).
Freeze in an airtight container with pieces of parchment separating each egg patty. Defrost in the fridge overnight then fry as per instructions.
Preparation time includes boiling and cooling the eggs.