Egg and cheese patties with herbs
Grated boiled egg and soft curd cheese, bound with just enough flour to hold and fried until the outside is golden. The mixture should be thick and slightly sticky rather than firm, so wet your hands before shaping. They work in a pan or an air fryer, and they are better warm than hot.
Ingredients
Method
-
Finely chop the green onion and saute it in a dry pan, or with a touch of butter, for 30-60 seconds until softened. Let it cool slightly.
-
Grate the boiled eggs into a bowl. Add the raw egg, cottage cheese, grated cheese, cooled onion, dill, flour, breadcrumbs, salt and pepper. Mix until it comes together into a thick, slightly sticky mixture.
-
Wet your hands and shape 6-7 small patties. Lightly dust them in flour or breadcrumbs if you want a more golden crust.
-
Pan method: heat a non-stick pan with a drizzle of oil or butter and cook the patties for 2-3 minutes a side, until golden. Air fryer method: preheat to 180C and cook for 10-12 minutes, flipping halfway, until lightly browned and firm to the touch.
-
Serve warm with a quick yogurt-garlic or herbed kefir dip, and extra dill or chives on top.
