Easy Egg Cutlet (Egg Patty)

Whisk eggs in a large bowl till frothy (1-2 minutes). Add milk and cheese and whisk for a minute more. Now add potatoes, onion, flour, bread crumbs, rosemary, salt and black pepper and mix to combine.

Apply a bit of oil into the palm of your hand, scoop a palm-full of mixture into your hand and shape it into a cutlet (I’m shaping them into rectangles). Set it on a plate. Follow this step until all of the cutlets are formed.

Heat a nonstick pan over high heat. Once the pan is heated well, reduce flame to medium. Add 2-3 tablespoons of oil and add 3-4 cutlets (depending on the size of pan) and fry them for 1-2 minutes. Flip to the other side and cook for 1-2 minutes longer. Once they are light golden brown on both sides, remove them from the pan and place them on a paper towel (to absorb any extra oil). Repeat this step using remaining oil and the remaining cutlets.

Serve hot (the longer you store them, they’ll loose their crunch).