| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 6g | 20g |
| sugars | fibre | protein | salt |
| 3g | 2g | 16g | 1.2g |
Why I Love Polish Egg Patties with Dill
As a young boy growing up in Nebraska, I developed an early passion for the wholesome, native produce that grew aplenty on our homestead. From the golden cornfields that shone like a lustrous sea at sunset to the hearty cows grazing in the pasture, the richness of Mother Nature was at our doorstep. What always fascinated me was the transformative power of kitchen alchemy; the act of turning simple ingredients into something comforting and gastronomically appealing. Today, I would love to share with you a remarkable rendition of a cherished dish: the Polish recipe Egg Patties with Dill.
Faith, Family and Food: A Polish Connection
My faith and Midwestern upbringing have largely shaped my culinary identity. Like Midwesterners, Poles highly value family and religion. The immense respect they harbor for their culinary traditions had me greatly inspired. By integrating the iconic ingredient of dill known for its antimicrobial properties, I aimed to bring a touch of central Europe to your kitchens with these luscious Egg Patties with Dill.
From the Ol’ Granary: Inspiration Behind the Recipe
When it comes to this dish, it’s worth mentioning that the brilliant Chef Thomas Keller of The French Laundry fame served as an inspiration. His philosophy of “ingredients first” resonated deeply with me, and his lessons reiterated the importance of starting with fresh, wholesome ingredients, which are the cornerstones of many heartland recipes.
A Touch of Polish Heritage: Savoring Egg Patties with Dill
These egg patties stand out from the usual line-up of breakfast dishes due to their unique twist. The introduction of dill provides a refreshing punch that beautifully offsets the richness of the eggs. Although these patties could very well stand alone as a meal, I recommend them with a side of tangy sour cream, or even a hearty portion of beetroot soup, for a real homage to Polish culinary traditions. They could also nicely complement a traditional dish like Bigos stew.
With its humble origins rooted in the charming countryside of Poland, the Egg Patties with Dill mark the marriage of versatility and a perfect blend of flavors. Just a whiff of these golden beauties will transport you to the blooming meadows of central Europe. I hope this recipe brings you comfort, satisfaction, and most importantly, connects you a tad bit more to another corner of our remarkable world.
What You’ll Need
- 6 large eggs
- 1 cup of bread crumbs
- 1/2 cup of milk
- 1/2 cup of finely chopped fresh dill
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons of vegetable oil for frying
- Sour cream for serving (optional)
- Extra dill for garnish (optional)
Method
Step One
Break the eggs into a large mixing bowl and beat them until the yolks and whites are combined.
Step Two
Add the bread crumbs to the beaten eggs and stir well to combine. Then, incorporate the milk, mixing well until the bread crumbs have absorbed the liquid and the mixture is well blended.
Step Three
Add finely chopped fresh dill, finely chopped onion, and minced garlic to the egg mixture. Stir until well mixed. Season with salt and pepper to taste.
Step Four
Heat the vegetable oil in a large skillet over medium heat. While the oil is heating, form the egg mixture into small patties.
Step Five
Fry the egg patties in the preheated oil. Cook each patty until it is golden brown and cooked through, about 3-4 minutes per side. Flip the patties carefully to prevent them from breaking apart.
Step Six
Once the patties are done cooking, remove them from the skillet and drain on paper towels to remove excess oil.
Step Seven
Serve the egg patties warm, topped with a dollop of optional sour cream and a garnish of extra dill, if desired. Enjoy your homemade Egg Patties with Dill!
