Description
Great for a weekend breakfast … easy, wholesome and tasty.
Ingredients
- 4 whole Eggs
- ½ cups Milk
- ½ cups Grated Parmesan Cheese – You Can Use Any Cheese As Per Taste
- 2 whole Potatoes, Boiled And Shredded
- 1 whole Onion Shredded
- ¼ cups All Purpose Flour, You Can Use Whole Wheat Flour
- ½ cups Bread Crumbs, Homemade Or Store Bought
- 1 Tablespoon Fresh Rosemary Leaves, Or Any Herb Of Your Choice
- 2 teaspoons Salt, As Per Your Taste
- 1 teaspoon Black Pepper Powder
- 6 Tablespoons Olive Oil, For Greasing Your Hands And For Frying
Preparation
Whisk eggs in a large bowl till frothy (1-2 minutes). Add milk and cheese and whisk for a minute more. Now add potatoes, onion, flour, bread crumbs, rosemary, salt and black pepper and mix to combine.
Apply a bit of oil into the palm of your hand, scoop a palm-full of mixture into your hand and shape it into a cutlet (I’m shaping them into rectangles). Set it on a plate. Follow this step until all of the cutlets are formed.
Heat a nonstick pan over high heat. Once the pan is heated well, reduce flame to medium. Add 2-3 tablespoons of oil and add 3-4 cutlets (depending on the size of pan) and fry them for 1-2 minutes. Flip to the other side and cook for 1-2 minutes longer. Once they are light golden brown on both sides, remove them from the pan and place them on a paper towel (to absorb any extra oil). Repeat this step using remaining oil and the remaining cutlets.
Serve hot (the longer you store them, they’ll loose their crunch).
