Golden Egg Cutlets with Horseradish Sauce and Young Potatoes - photo 1
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Golden Egg Cutlets with Horseradish Sauce and Young Potatoes

Pikantne Main Dishes Vegetarian Dishes Lunches 60 min Medium 14 wyświetleń ~17.17 PLN - (0)
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Description

This dish is the essence of home-cooked Polish cuisine, evoking the flavors of childhood and meals at grandma's house. Golden egg cutlets, crispy on the outside and tender on the inside, are the heart of this meal. Their simplicity and hearty nature have made them a popular, economical substitute for meat in many homes over the years, as well as an icon of milk bars. They are served with a bold, spicy-creamy horseradish sauce that perfectly balances the mildness of the eggs, along with young potatoes dressed in butter and fresh dill. The whole creates an incredibly cohesive, harmonious composition of flavors and visuals. This is a dish that proves that from the simplest ingredients, one can conjure a nutritious, delicious, and unforgettable meal for the whole family.

Ingredients (15)

Servings:
4
  • Egg 8 szt.
  • Breadcrumbs 100 g
  • Onion 1 szt.
  • Butter 45 g
  • Fresh dill 1.5 pęczki
  • Rapeseed oil 45 g
  • 18% cream 200 ml
  • Grated horseradish 45 g
  • sugar 5 g
  • Lemon juice 15 ml
  • Młode ziemniaki 800 g
  • 🌿 Przyprawy
  • Salt 20 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Chives 0.2 pęczków
  • White pepper 2 szczypty
💰 Szacowany koszt dania: ~17.17 PLN (4.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of potatoes and eggs

1

Start by preparing the potatoes and eggs, as they take the longest to cook. Scrub the young potatoes thoroughly under running water; you don't need to peel them. Place them in a large pot and cover them completely with cold water. Add a generous tablespoon of salt (about 15g). Place the eggs in a second, smaller pot and also cover them with cold water. Set both pots on the stove over medium heat.

Ingredients: Młode ziemniaki, Egg, Salt
Use a stiff sponge or vegetable brush to remove dirt from the potatoes. Starting to cook eggs in cold water prevents the shells from cracking. Using two pots at the same time saves time.
2

Cook the eggs for 8-9 minutes from the moment the water starts boiling to achieve hard-boiled eggs. After this time, immediately pour cold water over them and set aside for a few minutes to cool down. Boil the potatoes for about 20-25 minutes from boiling, until they are soft. Check their readiness by inserting a fork into the largest potato – it should go in smoothly, without resistance.

Ingredients: Egg, Młode ziemniaki
Quickly cooling the eggs in cold water stops the cooking process and makes the shell easier to peel off the white. The cooking time for potatoes depends on their size, so it's a good idea to check them every now and then after 15 minutes.

Preparation of the mixture for the patties

3

While the potatoes are boiling, prepare the mixture for the patties. Peel the onion and chop it into very small cubes. The finer, the better, so it doesn't dominate the texture of the patty. In a small pan, heat 2 tablespoons of butter (about 30g). Add the chopped onion and sauté over low heat for 5-7 minutes, stirring frequently, until it becomes soft and translucent, but not browned.

Ingredients: Onion, Butter
Use a sharp knife to chop the onion. Frying in butter instead of oil will give the onion a beautiful aroma and sweetness. Be careful not to burn it, as it will become bitter.
4

Peel the cooled eggs and grate them on a coarse grater into a large bowl. Add the cooled, sautéed onion along with all the butter it was cooked in to the grated eggs. Add half of the chopped dill (about 15g), 50g of breadcrumbs (about 5 tablespoons), a generous pinch of salt (about 1g), and pepper (about 1g). Additionally, if using, finely chop the chives and add them to the mixture.

Ingredients: Egg, Onion, Butter, Breadcrumbs, Fresh dill, Salt, Black pepper, Chives
Make sure the onion is cooled before adding it to the eggs. Hot onion could 'curdle' the mixture. Breadcrumbs in the mixture act as a binder and thickener.
5

Gently but thoroughly mix all the ingredients in a bowl using a fork or your hands. Do not knead the mixture for too long; just enough for the ingredients to combine. The mixture should be compact and thick enough to form patties. If it is too runny (which may depend on the size of the eggs), add one more tablespoon of breadcrumbs.

Mixing with a fork will keep the structure of the eggs more noticeable. If you have time, place the mixture in the fridge for 15 minutes - it will be easier to shape the patties.

Shaping and breading the cutlets

6

On a flat plate, sprinkle the remaining 50g of breadcrumbs. Wet your hands with cold water to prevent the mixture from sticking to them. Take portions of the mixture (about 2 heaping tablespoons) and shape them in your hands into oval, slightly flattened patties about 1.5 cm thick. Coat each formed patty thoroughly on both sides with breadcrumbs and place them on a cutting board or large plate. The given amount of ingredients should yield 8-10 patties.

Ingredients: Breadcrumbs
Moistening your hands is a key trick that makes the job much easier. Properly breading will ensure the cutlets have a crispy crust after frying. Try to make the cutlets of equal size - they will fry at the same time.

Preparation of horseradish sauce

7

In a small bowl, place the thick cream. Add the grated horseradish, sugar, lemon juice, a pinch of salt, and optionally a pinch of white pepper. Mix everything thoroughly with a small whisk or teaspoon until you achieve a smooth, uniform sauce. Taste and adjust seasoning if necessary - if you prefer it spicier, add more horseradish, and if milder, a bit more cream or sugar.

Ingredients: 18% cream, Grated horseradish, sugar, Lemon juice, Salt, White pepper
The sauce tastes best after chilling in the fridge for about 15 minutes, allowing the flavors to meld. Using white pepper is recommended to avoid visible black specks in the sauce.

Frying and serving

8

In a large skillet, heat canola oil over medium heat. The oil is ready when a small piece of breadcrumbs sizzles upon contact. Carefully place the patties in the hot oil, leaving space between them. Fry for 3-4 minutes on each side until they achieve a beautiful golden-brown color. Transfer the fried patties to a plate lined with paper towels to drain excess fat.

Ingredients: Rapeseed oil
The best option is a pan with a thick bottom and a non-stick coating. Do not fry too many cutlets at once, as this will lower the oil temperature and the cutlets will absorb more fat instead of frying. Fry in batches if necessary.
9

Drain the cooked potatoes thoroughly. Return them to the hot pot, add the remaining tablespoon of butter (about 15g) and the rest of the chopped dill. Cover the pot with a lid and shake vigorously a few times to evenly coat the potatoes with butter and dill. Serve the hot egg patties immediately after frying, with a portion of potatoes and a dollop of cold horseradish sauce on the side.

Ingredients: Młode ziemniaki, Butter, Fresh dill
Shaking the pot is an old, proven method for perfectly coating the potatoes without damaging them. The contrast in temperature between the hot cutlets and the cold sauce is very appetizing.

Fun Fact

💡

Egg cutlets were an extremely popular dish in milk bars during the PRL era. Due to the low price and high nutritional value of eggs, they served as an inexpensive and filling substitute for meat dishes, becoming a symbol of resourceful Polish cuisine of those times.

Best for

Codzienny obiad Danie wegetariańskie Wspomnienie smaków dzieciństwa Szybki lunch

Tips

🍽️ Serving

The dish pairs perfectly with simple, refreshing sides. Serve it with traditional mizeria (cucumber and sour cream salad), tomato and onion salad, or cold beetroot. This combination creates a complete, classic Polish dinner.

🥡 Storage

Fried cutlets can be stored in the refrigerator in an airtight container for up to 2 days. It is best to reheat them in a dry pan or in an oven preheated to 180°C for a few minutes to regain their crispiness. Horseradish sauce should be stored separately in a closed jar for up to 3 days.

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