Fried Egg Croquette with Vegetable Salad and Yellow Sauce

Step 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.

Step 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.

Step 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.

Step 4

In a small bowl, whisk together the 0.5 cup mayonnaise and 1 tbsp Dijon mustard until smooth. Set aside.

Step 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.

Step 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.

Step 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.