Preparation time – 20 minutes; cook time – 20 minutes. Serves four.
6 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
3-4 tbsp finely chopped fresh flat-leaf parsley
1 tbsp freshly chopped oregano
1 clove garlic, minced
1/2 tsp salt
Freshly ground black pepper
1 pinch of chilli (optional – to taste)
1/2 to 1 cup unseasoned, dry breadcrumbs
3 to 4 tbsp extra-virgin olive oil
- Lightly beat the eggs and then mix in the herbs, salt, pepper, garlic and cheese.
- Add the bread crumbs slowly mixing continuously until the batter is sticky and no longer liquid (but not to much or the patties will be dry)
- Heat 2 tablespoons of oil in a frypan over moderate heat until shimmering but not smoking.
- Drop in spoonfuls of the egg batter and flatten with the back of a spoon to form patties (if necessary use oil to coat the spoon so it is easier to remove and doesn’t stick)
5 Cook for about 2 minutes or until the edges are set and the rissole is lightly browned on the bottom.
- Turn the cutlets and cook the other side.
- Transfer the cutlets to a paper towel-lined plate and cook the remaining cutlets in the same way, adding additional oil as necessary.
Can be served hot with a homemade tomato sauce or cold for a picnic.
Essential Tip: The rissoles can be made in advance and refrigerated for up to two-three days or frozen for up to one month.
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