Egg Patties (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup fresh bean sprouts

02 - ½ cup diced mushrooms

03 - ½ cup finely chopped onion

04 - ½ pound cooked shrimp, minced

05 - 4 whisked eggs

→ Sauce and Seasonings

06 - 1 teaspoon cornstarch

07 - A generous amount of vegetable oil (for frying)

08 - 2 tablespoons soy sauce

→ For Serving

09 - Store-bought beef gravy

10 - Chopped green onions as a garnish

# Instructions:

01 - Heat some vegetable oil in a large pan, then cook the onions, mushrooms, and bean sprouts. At the end, add the shrimp.

02 - Mix in the soy sauce and cornstarch to ensure everything’s evenly coated.

03 - Combine the sautéed veggies and shrimp with the eggs in a mixing bowl. Stir gently. The mix should lean towards more veggies than eggs and not be overly liquidy.

04 - Add oil to a clean skillet, heat it, and scoop out ¼ of the mix to make a small pancake shape. Fry until one side is set enough to flip. Finish cooking the other side until firm.

05 - Let the patties drain on kitchen paper to remove excess oil. Serve with warm gravy on top and scatter green onions. You can also serve soy sauce on the side.

# Notes:

01 - You can tweak the egg-to-veggie ratio if the mixture feels too wet.

02 - A great recipe to put leftover protein or veggies to good use!

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