Sicilian Egg Patties Recipes

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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

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

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