Blinde Vinken Recipe (Veal-Style Rolled Patties)

Crack the eggs into a bowl and whisk. Add salt, white pepper, black pepper, and nutmeg, then stir until evenly combined.

Pour in the lemon juice. Sprinkle in the fine breadcrumbs little by little and mix until the texture looks cohesive. If it gets too thick, loosen with 1–2 tbsp water.

Melt the margarine in a wide skillet over medium heat. Once hot, get ready to cook the mixture in the pan.

Cook the mixture with steady heat; when the bottom sets, turn carefully with a spatula. Lower the heat and continue cooking slowly so it doesn’t scorch; total cooking time is about 70 minutes.

In the last 5–10 minutes, add lemon slices to the pan. Take off the heat, scatter parsley over the top, and serve warm.