Egg Patties

I wanted to make something plain to go on the Japanese Tasty Plate and had lovely fresh eggs from Sue’s chooks in the fridge. So instead of making a mini frittata, I experimented with frying egg into little patties. I ended up with pikelet-like patties that would be delicious for breakfast too. Here is the recipe (from memory, apologies if it’s not quite right).

4 eggs
1 tablespoon of soy milk (or milk of your choice)
2 1/2 tablespoons of gluten-free plain flour
1 tablespoon of gluten-free breadcrumbs (rice-crumbs)
Sweet chili sauce or herbs of your choice
Oil for frying

1. In a bowl, break eggs and lightly beat. Add milk and continue to lightly beat.
2. To the mixture the flour and breadcrumbs. Stir some more.
3. Add your favourite herbs or sweet chilli sauce if that’s your thing. The mixture should now have a batter-like consistency.
4. Heat oil for shallow frying. The oil needs to come up about half -way on the patties when they’re added to the pan.
5. Use a dessert-spoon to scoop out some of the egg mixture and use your finger to place the spoon contents in the oil. So you get little round patties. Fry in small batches as a time so there is room for flipping the patties.
6. Fry each patty until golden, flip over when needed.
7. Remove patties from the oil and drain on paper towel.
8. Serve the patties hot or cold. Yum!

An original recipe for Vegematarian.

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