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Mix: Add eggs and Parmesan. Stir until thick and sticky. Let sit briefly if mixture feels loose.
Shape: Form 10–12 patties, about 2–2½ inches wide and ½ inch thick.
Cook: Heat skillet with thin layer of oil over medium. Fry patties 3–4 min per side until golden and crisp.
Drain: Transfer to paper towel–lined plate. Repeat with remaining patties.
Store: Cool slightly, stack in container, refrigerate up to 3 days. Reheat in skillet or enjoy cold.
