Onion and cheddar pancakes: A vegeterian tasty twist

When listing popular veggies for cakes, we often forget about onions, which are not only flavourful and full of taste but also rich in nutrients. When fried in a pan, they develop sweet notes, and combined with cheddar cheese, they've captured more than a few hearts.

Veggie pancakes were often prepared on Fridays for a meatless dinner. Besides potato pancakes, pancakes made from hard-boiled eggs were also very popular. It was enough to grate the eggs and combine them with standard additions, like raw egg, flour, and a bit of milk.

This base allows for experimentation with toppings—finely chopped herbs such as dill or parsley work great, as well as finely diced bell peppers. These egg patties are delicate and fluffy, and they take only a few minutes to prepare. It's a perfect option for a quick lunch or dinner, especially when paired with a light yogurt sauce.

You can prepare a homemade garlic sauce for the cakes or another one based on Greek yogurt. Adding fresh herbs and lime juice makes the whole dish lighter. Serve with a light salad of arugula and cherry tomatoes.

Ingredients:

• 2 large onions,
• about 200 grams of yellow cheese, like cheddar,
• 2 eggs,
• 1-2 tablespoons of all-purpose flour,
• a bunch of chives,
• salt and pepper to taste,
• oil for frying.

Instructions:

1. Peel the onions and slice them thinly. Sauté in a heated pan with a bit of oil. Transfer to a bowl and let cool.
2. Add grated yellow cheese, 2 raw eggs, and 1 tablespoon of all-purpose flour, and chopped chives. Season with salt and pepper, and mix well. If the mixture isn't thick enough, add another tablespoon of flour.

Coat the pan with a layer of oil, and when it's hot, fry the cakes until golden brown. You can serve the onion and cheese cakes hot—for example, with goulash or mushroom sauce—or cold, with an addition like Greek tzatziki or Bulgarian snezhanka.