Fried Egg Croquette with Vegetable Salad and Yellow Sauce
A crispy breaded fried egg served over a fresh shredded vegetable salad with a creamy yellow sauce and a drizzle of green oil. This fun, restaurant-style dish is surprisingly easy to make at home and perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 550
- Protein
- 18g
Ingredients
- 4 large eggs
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 cups shredded carrots
- 2 cups shredded red cabbage
- 4 radishes
Instructions
- 1
Place 2 eggs in a small pot, cover with water, bring to a boil, then simmer for 8 minutes. Drain, cool under cold water, and peel carefully.
- 2
Set up a breading station: put the 0.5 cup flour in one bowl, beat the remaining 2 eggs in another, and place the 1 cup panko in a third.
- 3
Coat each peeled egg in flour, then egg, then panko, pressing gently to adhere. Place breaded eggs on a plate and refrigerate for 10 minutes.
- 4
In a small bowl, whisk together the 0.5 cup mayonnaise and 1 tbsp Dijon mustard until smooth. Set aside.
- 5
In a large bowl, toss the 2 cups shredded carrots, 2 cups shredded red cabbage, and 4 thinly sliced radishes with a pinch of salt and a drizzle of olive oil.
- 6
Heat 1 inch of vegetable oil in a small skillet over medium-high until a breadcrumb sizzles. Fry the breaded eggs, turning occasionally, until golden brown all over, about 3-4 minutes.
- 7
Serve each fried egg croquette on a bed of the vegetable salad, drizzle with the yellow sauce and a little extra olive oil if desired.
Tools you’ll need
- small pot
- skillet
- bowls
- whisk
- knife
- cutting board
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