Nostalgic return: The beloved egg cutlets

Our grandmothers made meatballs before it was trendy, and school and workplace cafeterias were no exception. Traditionally, Friday lunches were rather meatless, except for fish, and among the cutlets, the ones made from eggs were the king. In recent times, they have somewhat faded into obscurity, but it’s worth dusting off the old recipe and reliving the tastes from childhood—especially since these tastes are really very good.

Crispy on the outside and soft on the inside – egg cutlets are an excellent alternative to meat. They are very easy to make, and their taste will remind you of your childhood. In this recipe, the addition of cheese, which appetizingly melts with heat, takes it up a notch. You can fry them, bake them, or even grill them without worrying that there will be raw meat inside.

Delicious cutlets will tempt anyone, regardless of age or nostalgia for this iconic dish.

Ingredients:

• 8 eggs to boil
• 200 grams grated cheese
• 1 onion
• 2 cloves of garlic
• 120 millilitres breadcrumbs
• 60 millilitres milk
• 1 egg (raw)
• breadcrumbs for breading
• salt and pepper to taste
• fresh herbs (e.g., parsley, dill)
• oil for frying

Preparation:

1. Boil the eggs until hard, peel them, and grate them.
2. Finely chop the onion and garlic, and sauté them in a pan with heated oil until translucent.
3. Soak the bread in milk, and then squeeze it out thoroughly.
4. In a bowl, combine the eggs with the onion, garlic, soaked bread, grated cheese, and chopped herbs. Add the raw egg, season with salt and pepper, and mix well.
5. Form cutlets from the prepared mixture. Use a spoon or wet hands. If the mixture is too runny, add more breadcrumbs.
6. Coat the cutlets in breadcrumbs.
7. Fry in heated oil on both sides until golden brown.

Egg cutlets taste best served warm with potatoes, groats, rice, or your favourite salad. You can also add them to a salad or a sandwich. Enjoy!