Eggpatties Recipes

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EGG PATTIES



Egg Patties image

Make and share this Egg Patties recipe from Food.com.

Provided by Sana7149

Categories     Asian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 eggs
3 -4 medium potatoes
1 tomatoes, chopped
1 small onion
3 green chilies
4 tablespoons fresh cilantro, chopped
breadcrumbs, to coat
salt
oil

Steps:

  • Boil the potatoes, peel, mash well and keep aside.
  • Peel and chop the onions. Wash the tomato and green chillies and chop them very fine. Clean, wash and chop the coriander leaves.
  • Heat a tablespoon of ghee and fry the onion till pink. Add the tomatoes and cook for a few minutes.
  • Add salt and chopped coriander leaves and stir to mix well. Break in five eggs one by one, stirring continuously till the mixture thickens and sets.
  • Remove from heat and cool.
  • Beat the remaining egg well in a saucepan and keep aside.
  • Knead the potato dough again and make flat cases. Place a heaped spoonful of egg mixture in the center and fold in the sides to seal the stuffing.
  • Press between your palms to make a flat cake.
  • Heat ghee in a pan and dip each patty in the beaten egg, roll in breadcrumbs if desired and fry till golden brown.
  • Serve hot with tomato sauce or chutney.

Nutrition Facts : Calories 259.9, Fat 7.8, SaturatedFat 2.4, Cholesterol 317.2, Sodium 119.5, Carbohydrate 34.7, Fiber 4.7, Sugar 5.1, Protein 13.8

EGG PATTY



Egg Patty image

Provided by Diznify

Categories     Breakfast

Number Of Ingredients 6

This recipe yields 1 egg patty. Please see the table in "Notes" section below for the amount of ingredients to use.
Large egg(s)
Water
Baking powder
Pam canola oil cooking spray
Salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees F.
  • Choose a round, oven-safe glass or ceramic bowl with a flat bottom. This diameter of the flat, bottom part of the bowl will be the size of the egg patty.
  • Spray the round, oven-safe glass or ceramic dish with cooking spray. Note: Do not use metal bakeware.
  • Use the table below in "Notes" to find the corresponding number of eggs, water, and baking powder required based on the size of the egg patty.
  • In a separate bowl, whisk together the water and baking powder.
  • Add the egg and whisk vigorously until the mixture is fully combined and nice and even in color. This takes about a minute. You should no longer see any clear clumps (egg white).
  • Pour the scrambled egg mixture into the greased, round, oven-safe glass or ceramic dish. Refrain from adding more egg than recommended as the egg will start to crawl up the sides of the pan.
  • See the table in the "Notes" section below for suggested baking time. Use this time as a guide only, as cook time varies widely based on the type of dish used. We recommend peeking at the egg a couple minutes early, then checking on the egg every minute until done. The egg is done when the center of the egg is set/dry to the touch. Note: we found porcelain bakes faster than glass and stoneware.
  • Season egg patty with salt and pepper, to taste.
  • Enjoy!

HOT AND SPICY EGGPLANT PATTIES



Hot and Spicy Eggplant Patties image

Provided by Food Network

Time 1h11m

Yield 8 servings

Number Of Ingredients 13

4 baby eggplants, skin-on and diced
2 teaspoons salt
1/2 cup extra-virgin olive oil
2 cracked cloves garlic, plus 2 finely chopped cloves
1 red dry hot pepper, diced
1 large porcini, diced
2 eggs
3 tablespoons pecorino Romano
11/4 cups of unseasoned bread crumbs
1 1/2 cups vegetable oil or light olive oil
Fresh flat-leaf Italian parsley, finely chopped
Fresh basil, finely chopped
1/4 teaspoon black pepper

Steps:

  • Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
  • In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic.
  • In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
  • Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.

BEST CHICKEN PATTIES



Best Chicken Patties image

Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.

Provided by Natalie Titanov

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 6

Number Of Ingredients 9

18 ounces ground chicken
1 onion, finely chopped
1 bunch fresh parsley, finely chopped
1 egg
2 cloves garlic, crushed, or more to taste
sea salt and freshly ground black pepper to taste
2 tablespoons mayonnaise
¼ cup all-purpose flour, or as needed
3 tablespoons vegetable oil

Steps:

  • Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
  • Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
  • Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g

SICILIAN EGG PATTIES



Sicilian Egg Patties image

Comfort food at it's best. An inexpensive main dish for any time of day. Adapted from Gourmet Magazine.

Provided by Lorac

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 (14 1/2 ounce) cans peeled diced tomatoes
1 large onion, finely chopped
3 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons tomato paste
water
3 tablespoons chopped fresh basil
salt
1/2 cup plain dried breadcrumbs
1/2 cup grated romano cheese (about 3 1/2 oz)
1/2 cup chopped italian flat leaf parsley
1 clove garlic, minced
6 large eggs, beaten
salt and pepper
4 tablespoons olive oil

Steps:

  • Sauce: Saute onion in oil in a heavy sauce pan until soft.
  • Add tomatoes, garlic, and tomato paste.
  • Bring to a boil then reduce heat and simmer 10 minutes, adding water if sauce gets too thick.
  • Season with salt, add basil, stir and remove from heat.
  • Patties: Mix together all ingredients except oil.
  • Heat oil in a 12 inch skillet.
  • Working in batches, drop rounded tbls of egg mixture into skillet and cook patties until golden and puffed, about 2 minutes per side.
  • Drain on paper towels and adding more oil to skillet as needed.
  • To Finish: Add tomato sauce and patties to skillet and simmer turning once for 5 minutes total.

Nutrition Facts : Calories 475.7, Fat 34.9, SaturatedFat 7.7, Cholesterol 290.1, Sodium 413.4, Carbohydrate 24.9, Fiber 4.4, Sugar 9.3, Protein 17.6

NO-FUSS HAM PATTIES



No-Fuss Ham Patties image

Folks always want more whenever I make these ham patties. They're fast and easy to make, too.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 egg, lightly beaten
3 tablespoons sweet pickle relish
8 tablespoons dry bread crumbs, divided
1-1/2 teaspoons ground mustard
10 ounces ground fully cooked ham
2 to 4 tablespoons whole milk, optional
3 tablespoons butter

Steps:

  • In a large bowl, combine the egg, pickle relish, 6 tablespoons bread crumbs and mustard. Crumble ham over mixture and mix well. Gradually add milk if mixture is too thick. Shape into four patties. Sprinkle each side with remaining bread crumbs. , In a large skillet, cook patties over medium heat in butter for 4-5 minutes on each side or until a thermometer reaches 160°.

Nutrition Facts :

EASY TUNA PATTIES



Easy Tuna Patties image

These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich.

Provided by Phyllis Spencer Brixey

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 eggs
2 teaspoons lemon juice
3 tablespoons grated Parmesan cheese
10 tablespoons Italian-seasoned bread crumbs
3 (5 ounce) cans tuna, drained
3 tablespoons diced onion
1 pinch ground black pepper
3 tablespoons vegetable oil

Steps:

  • Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
  • Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 13.9 g, Cholesterol 124.6 mg, Fat 15.5 g, Fiber 0.8 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 408.7 mg, Sugar 1.2 g

CRISPY RICE PATTIES WITH VEGETABLES & EGGS



Crispy Rice Patties with Vegetables & Eggs image

Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It's also a great way to use leftover sticky rice. -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 packages (7.4 ounces each) ready-to-serve white sticky rice
1 tablespoon plus 2 teaspoons canola oil, divided
1 teaspoon reduced-sodium soy sauce
2 cups thinly sliced Brussels sprouts
1 cup julienned carrots
1 medium sweet red pepper, julienned
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon water
4 large eggs
Minced fresh chives
Additional pepper

Steps:

  • Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat 3 times., In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm., In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm., In same pan, heat remaining canola oil over medium heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.

Nutrition Facts : Calories 320 calories, Fat 11g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 447mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

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