Egg Patties

Name: Egg Patties
Cuisine: Ukraine
Ingredients: 1 tablespoon sunflower oil; 2 tablespoons unbleached all-purpose flour; 1 tablespoon unsalted butter; 2 tablespoons finely chopped fresh herbs (such as: parsley, tarragon, dill, savory, thyme, etc.); 2 tablespoons finely chopped fresh herbs (such as: parsley, tarragon, dill, savory, thyme, etc.); 2 tablespoons finely chopped fresh herbs (such as: parsley, tarragon, dill, savory, thyme, etc.); 2 tablespoons finely chopped fresh herbs (such as: parsley, tarragon, dill, savory, thyme, etc.); 2 tablespoons finely chopped fresh herbs (such as: parsley, tarragon, dill, savory, thyme, etc.); 2 tablespoons finely chopped fresh herbs (such as: parsley, tarragon, dill, savory, thyme, etc.); ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 1 small onion, finely chopped; 6 hard-cooked extra-large eggs, chopped; 1 cup milk; ⅔ cup dry breadcrumbs

Sichenyky z varenykh yayets’

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Sichenyky is a general term used to describe various ingredients bound together with breadcrumbs, shaped into patties, and pan-fried. In this recipe, these “patties” are made of hard-cooked eggs, breadcrumbs, and a liberal amount of fresh herbs and are really worth a trial. This dish is a favorite stand-by in Ukrainian homes.

Ingredients

⅔ cup dry breadcrumbs
1 cup milk
6 hard-cooked extra-large

Europe
Ukraine
Breakfast
Vegetarian
Eastern Europe

Method

Preheat the oven to 200°F. Put the breadcrumbs in a large bowl and mix in the milk. Let the mixture stand for 5 minutes. Stir in the eggs, onion, salt, black pepper, and herbs.

Wet your hands with cold water and shape the egg mixture into 3-inch patties. Dust both sides of each