Egg Rissoles
A forgotten mid-20th-century Ukrainian appetizer — chopped hard-boiled eggs with sautéed onion, sour cream and breadcrumbs, fried to a golden crust in place of the usual meat cutlets.
Ingredients
- boiled egg6 pcs
- onion1 pcs
- raw egg1 pcs
- breadcrumbs (for coating)60 g
- sour cream2 tbsp
- fresh herbs20 g
- oil3 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Hard-boil the eggs: cook over medium heat for 9-10 minutes after coming to a boil, then immediately cool in cold water for 2-3 minutes and peel.
Finely chop the onion and sauté in 1 tbsp oil over medium heat until soft and golden, 5-6 minutes.
Finely chop the hard-boiled eggs with a knife or grate them on a coarse grater.
Combine the eggs with the sautéed onion, finely chopped herbs, sour cream, 2 tbsp breadcrumbs, salt and black pepper, and mix until well combined.
Beat a raw egg into the mixture and mix thoroughly so it holds together and shapes well.
With damp hands, form small oval patties about 1.5-2 cm thick and coat each in the remaining breadcrumbs.
Heat the rest of the oil in a skillet and fry the rissoles over medium heat for 2-3 minutes per side until golden brown. Serve warm, with sour cream and fresh herbs.
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