Egg Cutlet (Egg Patty)

Egg Cutlet
Egg Cutlet

Egg Cutlet is a super easy and quick weekend breakfast/brunch recipe. It is one of that recipe which can  involve the whole family into doing some part of it OR maybe just eating it :))
Traditionally it’s a deep fried recipe however the one I’m going to make is using very less oil.
Made out of very basic everyday cooking ingredients, very tender inside but crisp outside and  pretty fulfilling.
*I couldn’t click more pictures as they were all gone as soon as they were made 🙁

Serves: 4
Serving Suggestion: Serve hot along with ketchup/sauce. Can be eaten as is or with bread.
Can also
be served as bite sized appetizer.
1 Large
nonstick pan or skillet
Large Bowl
Large Spatula
Plate lined with paper towel
4 Eggs – I’m using large organic eggs (You can also
use plain egg whites for this recipe
½ Cup Milk
2 Large Potatoes – Boiled and shredded
1 Large Onion – shredded
½ Cup Parmesan Cheese – You can use any cheese as per taste
½ Cup Bread Crumbs – You can use homemade or store bought crumbs
¼ Cup All Purpose Flour –
You can you whole wheat flour as well
1 Tbsp Rosemary – You can use any herb or your choice
6 Tbsp Olive Oil – U can use any non-flavored oil
2 Tsp Salt – As per your taste
1 Tsp Black Pepper
  1. Whisk eggs in a large
    bowl till frothy (1-2min).
  2. Add milk, cheese and
    whisk for a min.
  3. Now add potatoes, onion,
    flour, bread crumbs, rosemary, salt, black pepper powder and mix using a
  4. Apply oil in your hand,
    scoop palm-full of mixture and shape it into cutlet (I’m shaping them rectangular). Follow this step till all cutlets are
  5. Heat nonstick pan over
    high, once the pan is heated well, reduce flame to medium.
  6. Add 3-4 cutlets (depending on the size of pan) sauté for
    1-2min. Flip to other side and cook for 1-2min.
  7. Once they are light
    golden brown on both side, place them on paper towel (to absorb any extra oil).
  8. Serve Hot (as the longer you store them, they’ll
    loose the crunch)

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