Egg dumplings of a special kind

Ingredients for 3 servings:

• 8 m.-sized eggs
• 1 tsp mustard, medium hot
• 1 tsp tomato paste
• 1 small onion(s)
• 1 tbsp butter, very soft
• 2 tbsp cheese, grated
• 2 tbsp breadcrumbs
• 1 tsp parsley
• 1 pinch of salt
• 1 pinch of pepper
• 60 ml oil, approx.
• 25 g butter, approx.
• 1 dashes Worcestershire sauce
• 60 g breadcrumbs for breading
• n. B. Salt and pepper to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

own recipe – inexpensive, quick and delicious

Hard-boil 6 eggs, peel and slice, then continue to chop into smaller pieces using a kitchen knife or chopping knife. Finely dice one onion. Whisk all ingredients, including the 2 raw eggs, together. Add the 2 tablespoons of breadcrumbs to thicken the mixture. With wet hands, form 6-7 long egg patties and lightly coat in breadcrumbs. Heat a pan with oil and butter, add the egg patties, flatten slightly, and fry slowly on both sides until golden brown. I recommend serving with mashed potatoes with a mustard sauce.