Culinary revival: Onion and cheese pancakes with a twist

When considering popular vegetables for pancakes, we often overlook onions, which are not only flavourful but also rich in nutrients. When fried in a pan, they develop sweet notes and combined with cheddar cheese, they've won many hearts.

Veggie pancakes were often prepared on Fridays for a meatless dinner. Besides potato pancakes, cakes made from hard-boiled eggs were also very popular. All it took was to grate the eggs and mix them with standard additions like raw egg, flour, and a splash of milk.

This base allows for experimentation with toppings – finely chopped herbs such as dill or parsley are excellent choices, 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 yoghurt sauce.

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

Ingredients:

• 2 large onions
• around 200 grams of yellow cheese, like cheddar
• 2 eggs
• 1–2 tablespoons of plain flour
• a bunch of chives
• salt, 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 them cool.
2. Add grated yellow cheese, 2 raw eggs, 1 tablespoon of plain 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 accompaniments like Greek tzatziki or Bulgarian snezhanka.