Fasírt – this magical word can make any Hungarian heart throb. It’s the king of canteens and everyday kitchens, an indispensable attendant of vegetable stews in the Hungarian cuisine. Fasírt means both meat loaf and patties in Hungarian, it can be breaded or not, fried in oil or roasted in the oven – everyone treasures a unique recipe.
The traditional Hungarian pork patties consist of minced meat, egg, flour and milk soaked bread (or zsemle), and seasoned with salt, pepper, garlic and paprika. As my family can’t stand the taste of soaked bread in meat balls, I substitute it for oat flakes.
- 500 g (~1 lb) minced pork
- 2 eggs
- 80 g (~3/4 cup) oat flakes
- 2 garlic cloves
- 1 tbsp flour
- 2 tsp salt
- 2 tsp sweet ground paprika
- 1/2 tsp pepper
- small bunch of parsley leaves, finely chopped
- 1/2 cup breadcrumbs
- oil or lard for frying
Place the minced pork in a bowl. Add the eggs, flour, oat flakes and crushed garlic.
Season with salt, pepper and paprika, lastly, add finely chopped parsley.
Mix until well combined.
Form tiny balls with your hands and roll them into breadcrumbs.
In a frying pan heat up oil or lard and slowly fry patties in batches on both sides until golden brown.