Helmut Fuchs' Crispy egg cutlets with fried kale and garlic yoghourt

Helmut Fuchs' Crispy egg cutlets with fried kale and garlic yoghourt
Egg cutlets are simple and quick to make. They taste great hot or cold and can be served with vegetables or sauces
Serves TBA  / 
Prep TBA  / 
Cook TBA


5 boiled eggs and 2 raw eggs
2 tablespoons of linseed powder (50g) or breadcrumbs
1 small onion
Lard, ghee butter or oil
salt and pepper
100g kale
1/2 of garlic
400g natural yoghurt
60g chives


1. Finely chop an onion and fry it on butter until it's soft.

2. Grate the boiled eggs.

3. Add the raw eggs, fried onion, chopped chives, salt, and pepper.

4. Form the cutlets (you should get about 8 small from this portion).

5. Coat each cutlet with linseed or breadcrumbs.

6. Fry the cutlets on oil, about 4 minutes each side.

7. Place them briefly on a plate lined with paper towels to drain off excess fat.

For the Fried Kale:

1. Soak kale leaves in a large bowl of water for about 2 minutes, than drain.

2. Heat oil or ghee butter in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.

3. Cook, stirring occasionally until kale is bright green and slightly tender, approx. 6/7 minutes.

For the Sauce:

1. Crush the garlic cloves ( approx. 4)

2. Combine the crushed garlic with the natural yoghurt

3. sprinkle with chopped chives

Recipe by Helmut Fuchs from Eurostore Fox, as featured in the Jersey Evening Post, Family Meals for a Fiver series, 18 February 2023
*Prices correct at time of print