Vittles

This is a really old favourite from when I was a child. I have no idea where it came from, although I vaguely remember my Gramma making it. In any case, the name vittles simply means food or snack. It is derived from victuals, and is likely a misspelling since it actually sounds like "vittles".

The nice thing about this is that it is extremely quick, very tasty (to me and SSO anyway), and also very flexible. The basic recipe is essentially, for each person, 1 egg, a handfull of grated cheese, and a handful of breadcrumbs. Fry it up like a patty and voila.

Vittles. No this is not a product placement for
Heinz, but ketchup is so integral to enjoying
this that I had to show it in the photo.

The beauty is there are endless variations. Depending on the size of your eggs you just add a little more or less cheese or breadcrumbs.  Have a little chicken left over from yesterday?  Shred it up and stick it in. Almost any cheese will do, although practically it usually ends up being cheddar or similar. You can also use breadcrumbs from any kind of bread. I always take the last bits of any loaf, buns, bagels, or any other bread we have lying around and put it out to dry. Into the blender after a few days, then in a tupperware in the fridge. We've been known to also try things like a bit of hummous, other types of meat, even the odd random vegetable chopped up. I don't usually go too wild as the consumer of the end product is none other than SSO, the Vittle King.

Next Time:  Cannot improve this.

Me: 10/10
SO: 5/10
SSO: 10/10

Vittles
Ingredients
For basic vittles:

• 1 egg per person
• a large handful of grated cheddar or similar cheese (maybe 1 cup loosely packed)
• similar amount of breadcrumbs (a bit less than a cup; start with half a cup)

Method

1. Lightly beat the egg(s)
2. Mix in the grated cheese
3. Mix in the breadcrumbs. 
4. The mixture should be fairly dry, but should still roughly stick together.
5. Fry in a pan in a bit of butter until crispy on both sides.