Egg cutlets with canned corn

Delicious boiled egg and canned corn patties are incredibly quick and easy to prepare. These cute cutlets will help diversify the family menu and will be an excellent alternative to the usual pancakes or scrambled eggs for breakfast.

Ingredients

• Eggs (boiled) - 4 pcs.
• Canned corn - 200 g (1/2 can)
• Flour - 1 tbsp. a spoon
• Sour cream - 1 tbsp. a spoon
• Fresh parsley - 1-2 sprigs
• Dried garlic - 1/2 tsp
• Salt - 1/2 tsp
• Ground black pepper - to taste
• Vegetable oil - for frying

Directions

1. Boil the eggs hard-boiled (about 8-10 minutes). Then dip in cold water and cool.
2. Drain the canned corn jar and place the corn in a deep bowl.
3. Peel the boiled eggs and cut into large cubes.
4. Chop the parsley finely, setting aside a few leaves for serving.
5. Combine parsley, eggs, corn, sour cream, salt, black pepper and dried garlic in a bowl.
6. Add flour, stir.
7. Form 8-10 patties from the resulting mass.
8. Heat vegetable oil in a skillet. Fry the patties over medium heat for 2-3 minutes on each side.
9. The oil will foam slightly. Don't be alarmed - this is normal.
10. Transfer the prepared egg patties to a napkin to absorb the excess oil.
11. Serve corn and herb egg patties, garnish with parsley leaves.
12. Bon Appetit!