Polish Egg Patties are made using the simplest of ingredients for a quick, easy, delicious and affordable meal. Soft on the inside with a crispy breadcrumb coating they are usually served with mashed potatoes and a zesty salad.
Egg Patties (‘kotlety jajeczne’, pron. ‘kot-LE-ty ya-YECH-ne’) date back to communist times when food choices were limited and people in Poland had to make the most of what was available to them.
Egg patties, made using hard-boiled eggs, became a vegetarian alternative to kotlety mielone as meat was not always available. They were especially popular in so-called ‘milk bars’, inexpensive eateries which served simple, affordable, mostly vegetarian meals (such as pierogi, cheese crepes and potato dumplings).
Egg patties ingredients and substitutions
- Eggs: boil 6 and use 1 raw as a binding ingredient.
- Herbs: I used dill and chives, but you can also add freshly chopped parsley (and a little less of the other herbs). The chives can be substituted for very finely chopped green onion.
- Breadcrumbs: homemade breadcrumbs are perfect to use in this recipe.
- Cheese: traditional egg patties did not always contain cheese but I used it for more flavour and to help bind the egg mixture. Any semi-hard cheese will work.
- Salt and pepper: to taste.
- Vegetable oil: use rapeseed/canola, sunflower etc.
How to prepare the eggs
Preparation involves boiling, cooling then peeling the eggs.
Boil eggs: Place 6 eggs in a saucepan, add water, cover and bring up to the boil then lower the heat and simmer for 7 minutes.
Cool eggs: Remove from the heat, drain off the hot water and place under cold running water for 30 seconds. Add fresh ice cold water (along with a few ice cubes, if possible, so the water stays cold) and set aside for 2 minutes. This will cool the eggs quickly as well as ensure the shell comes off easily. Drain off the water then pat the eggs dry.
Peel eggs: Tap each egg against the counter or cutting board then roll to crack the shell all over. Peel and gently wipe away excess moisture then follow the Instructions below for making egg patties.
Good to know
Hard-boiled eggs are extremely popular in traditional Polish dishes including chilled beet soup, white borscht and potato salad. They are also often added to fish patês and can be turned into a filling mixture for rolled breaded crepes (krokiety).
How to make Polish egg patties
1.Mash eggs: Once you’ve boiled and peeled the eggs place them in a large shallow bowl. Mash them up using a fork until the mixture has the consistency of large crumbs.
2. Add ingredients: Add the remaining raw egg, herbs, 2.5 tablespoons of breadcrumbs, shredded cheese, salt and pepper.
3. Stir: Stir thoroughly until the mixture becomes sticky.
4. Form patties: Form medium-sized balls making sure they are firm before flattening gently and turning into round patties. You should get 6 patties.
5. Coat in breadcrumbs: Coat in the breadcrumbs all over.
6. Fry: In a large non-stick pan heat about 1.5 tablespoons of oil and fry the patties on a medium heat for 2-3 minutes, or until lightly browned, on each side.
7. Serve: Remove from the pan and serve immediately.
Serving suggestions
Hard-boiled-egg patties are usually served with mashed potatoes and some type of Polish surόwka (i.e., slaw-type salad) such as zesty sauerkraut salad and beet slaw (though any slaw will work). These patties can also be served with refreshing cucumber salad, chopped dill pickle or any side/salad containing pickles (such as cold beet salad).
Another salad I remember as a child often served with this type of food was simply butter/Boston lettuce mixed with sour cream and a bit of sugar.
Top tips
- You can boil the eggs in advance and once cooled, keep refrigerated overnight. Peel when you are ready to make the recipe.
- I recommend shredding the cheese finely, not coarsely (it will be better distributed throughout the mixture).
- Fry the patties as soon as you’ve made them (the fresh herbs might start releasing moisture which would affect the texture of these patties).
- I recommend frying the egg patties in a large non-stick pan.
- Best served straight from the pan while hot and crispy.
- Leftovers can be refrigerated, covered, for up to 3 days. Reheat in the microwave (though they won’t be as crispy as freshly made).
- Freeze in an airtight container with pieces of parchment separating each egg patty. Defrost in the fridge overnight then fry as per instructions.
Related recipes
Check out also these other delicious Polish recipes!
Keep in touch!
If you make Polish patties with eggs I’d love to know how they turned out for you. Let me know in the comments below, thanks:)
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Recipe
Polish Egg Patties (Kotlety Jajeczne)
Equipment
- Large non-stick pan
- Box grater
Ingredients
- 7 large eggs
- 3 tablespoons chives finely chopped
- 1½ tablespoons dill finely chopped
- 2½ tablespoons breadcrumbs plus more for coating
- ⅓ teaspoon fine sea salt
- ½ teaspoon freshly ground pepper or to taste
- ½ cup (40 g) mature cheddar finely grated
- 1½ tablespoons vegetable oil
Instructions
- Boil eggs: Place 6 eggs in a saucepan, add water, cover and bring up to the boil then lower the heat and simmer for 7 minutes.
- Cool eggs: Remove from the heat, drain off the hot water and place under cold running water for 30 seconds. Add fresh ice cold water (along with a few ice cubes, if possible, so the water stays cold) and set aside for 2 minutes. This will cool the eggs quickly as well as ensure the shell comes off easily. Drain off the water then pat the eggs dry.
- Peel eggs: Tap each egg against the counter or cutting board then roll to crack the shell all over. Peel and gently wipe away excess moisture.
- Mash eggs: Place the eggs in a large shallow bowl. Mash them up using a fork until the mixture has the consistency of large crumbs.
- Add ingredients: Add the remaining raw egg, herbs, 2.5 tablespoons of breadcrumbs, shredded cheese, salt and pepper. Stir thoroughly until the mixture becomes sticky.
- Make patties: Form medium-sized balls making sure they are firm before flattening gently and turning into round patties. You should get 6 patties. Coat in the breadcrumbs all over.
- Fry: In a large non-stick pan heat about 1.5 tablespoons of oil and fry the patties on a medium heat for 2-3 minutes, or until lightly browned, on each side.
- Serve: Remove from the pan and serve immediately.
Notes
- You can boil the eggs in advance and once cooled, keep refrigerated overnight. Peel when you are ready to make the recipe.
- I recommend shredding the cheese finely, not coarsely (it will be better distributed throughout the mixture).
- Fry the patties as soon as you’ve made them (the fresh herbs might start releasing moisture which would affect the texture of these patties).
- I recommend frying the egg patties in a large non-stick pan.
- Best served straight from the pan while hot and crispy.
- Serve with mashed potatoes and a Polish-style salad including cucumber, zesty sauerkraut or beet slaw (though any slaw will work). Also delicious with chopped dill pickle or any side/salad containing pickles (such as cold beet salad).
- Leftovers can be refrigerated, covered, for up to 3 days. Reheat in the microwave (though they won’t be as crispy as freshly made).
- Freeze in an airtight container with pieces of parchment separating each egg patty. Defrost in the fridge overnight then fry as per instructions.
- Preparation time includes boiling and cooling the eggs.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
JoAnn Clapper says
Why would you refrigerate in the microwave? I read that 3 times to make sure I read it right
Monika says
It's a silly mistake, I've corrected it now. t should be 'reheat' of course. Thanks for pointing it out:)