During times of difficulty in Poland when the meat was rationed or there simply wasn't any at all, our mums had to be creative to prepare food for the family. In this time we ate many pancakes, cutlets with vegetables, beans or eggs.

Today I dusted off one of those recipes. I served egg cutlets in a fresh way with asparagus spears and a spicy cucumber-peppermint salsa. You can also make horseradish-, dill- or garlic sauce. They will be excellent with the cutlets.

Ingredients (for 10 cutlets)
6 eggs
50g of bulgur
2 tablespoons of semolina
half an onion
3 tablespoons of minced parsley
3 tablespoons of sesame seeds
salt and pepper
4 tablespoons of breadcrumbs
a bunch of asparagus spears
salsa:
1 cucumber
half a red pepper
half a chili pepper
3 tablespoons of chopped peppermint
3 tablespoons of chopped almonds
salt
2 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of maple syrup

Prepare the salsa first. Peel the cucumber and remove the core. Dice the cucumber and pepper. Finely chop the chili pepper. Mix together the cucumber, pepper and chili pepper, chopped peppermint and almonds. Add the lemon juice, maple syrup and olive oil. Spice it up with salt and stir. Leave in the fridge.
Hard boil the five eggs. Peel and dice them. Boil the bulgur in salty water. Finely chop the onion. Add the eggs, bulgur, semolina, finely chopped parsley, onion, one tablespoon of sesame seeds and mix them in. Spice it up with salt and pepper, add the raw egg and stir again. Form small cutlets with the mixture. Cover with breadcrumbs and fry in butter on a low heat until the cutlets are golden. Boil the asparagus spears until they are soft but crunchy.
Arrange the asparagus spears, egg cutlets and salsa on a plate.

Enjoy your meal!

Try also
Cutlets from red beans
Cutlets from millet groats with chickpeas
Vegetable cutlets with red lentils