Hungarian Pork Patties (Fasírt)
Fasírt is a very popular dish in Hungary, which can be made several ways: breadcrumb-coated patties, as small balls, fried in oil or as a meatloaf, baked in the oven. There is no exact recipe for this dish – mine is just a base (how I prefer it), but you can modify it to your taste – add more or less garlic, bread, paprika, pepper etc. I usually serve it with mashed potatoes, and pickles, but any side dish goes well with it. It's even delicious hot or cold, with a slice of good quality bread.
Ingredients (for 6 people, makes about 20 patties /depending its' size)
1000 grams (2,2 lbs) ground pork (from shoulder or other fattier parts)
1 large or 2 small onions
3-4 tbs vegetable oil or lard (for frying the onions)
2 stale bread rolls (or 2 large slices of stale white bread)
about 220 ml (about 1 cup) of milk or water
2 eggs
2 large garlic cloves, minced
2 tsps of freshly ground black pepper
2 tsps of salt (I used sea salt)
3 tsps of paprika
couple of handfuls of breadcrumb
vegetable oil for frying
1. Chop the onions finely then cook it gently in the heated oil or lard until it's softened but not brown.
2. While the onion is cooking, tear the stale bread rolls (or slices of bread) into large pieces and put them into a bowl. Pour the milk (or water over). Turn the bread pieces over, pushing them into the liquid and set aside, let them soak.
3. Check the onion – if it's ready, remove the pot from the heat and let it cool
4. Put the ground meat into a large bowl, add the eggs, minced garlic, pepper, salt, and paprika.
5. Squeeze the milk (or water) out from the bread /try to remove as much liquid as possible/, then add/crumble it into the meat-mixture.
6. Now, add the sautéed (and already cooled) onion to the mix (discard the oil).
7. Mix everything together with your hand, knead it until it's well combined and you have a soft, loose mixture. It shouldn't be hard – we'd like to get light, fluffy meat patties after frying, not „bricks” :D
8. Take a small handful of the meat-mix, form a ball the flatten it a little between your palms. Gently coat it with breadcrumbs all over, both sides. Put it on a tray than repeat it with all the meat.
9. If you'd like to make party-food/finger food from it, make walnut-size meatballs, and coat them in the breadcrumb
10. Heat the oil in a large pan (it should be about1 inch /2.5 cm deep) until it's quite hot, but not smoking. Gently put the patties into it. For the first 1-2 minutes fry them on medium-high heat, them reduce it to medium. Fry for about 5-6 minutes one side, then turn them over, and fry the other side for 5-6 minutes too.
11. Remove the patties with a slotted spoon, and place them on paper towel to remove the excess oil.
12. Serve with any side you like – I prefer mashed potato and pickles.
13. Do the same with the small meatballs (if you making them). Cut small rounds from sliced bread, put pickle-slices on them, then some mustard, and place the „Fasírt”-meatballs on top and secure with a toothpick.
14. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2019 - (all rights reserved)/
How to Make Wonderful and Easy Meatball Soup
Meatball Soup is my favorite soup. Simple and easy recipe.
INGREDIENTS for meatball
16 oz (1 LB) (454g) ground pork
1 onion (chopped into small pieces)
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1 tsp vegeta (or to taste)
Place ground pork into a large bowl. Add onion. Add the salt, black pepper and vegeta. Mix well. Make meatballs by rolling them in your hands.
INGREDIENTS for sauteed vegetables
3 tbsp extra-virgin olive oil
1 onion (chopped into half rings)
1 carrot (chopped)
1 sweet green peppers (chopped)
1 tsp vegeta
Heat a skillet over medium high heat. Add the olive oil. Add the onion, saute until golden, stirring occasionally. Add the carrot, saute until golden, stirring occasionally. Add the sweet green onion, saute until golden brown, stirring occasionally. Add the vegeta, stirring occasionally. Remove from heat.
INGREDIENTS for soup
2 liters of water
1 cube of chicken flavor bouillon
1 potato (chopped into small pieces)
1 tbsp rice
1/2 tsp vegeta
1/2 tsp black pepper
Fresh parsley (chopped)
Fresh dill (chopped)
3 Bay leaf
Put water in a pot and bring to boil. Add the sauteed vegetables. Add one cube of chicken flavor bouillon. Toss your meatballs in the pot. Bring to a boil and cook over medium heat 15 minutes or until meatballs are cooked through and floating at the top. Cover the pot.
Add the potato. Add the rice. Cover the pot. Bring to a boil and cook over medium heat 15 minutes.
Add the black pepper and vegeta. Add fresh parsley and fresh dill. Add Bay leaf. Cover the pot and cook 5 minutes.
When soup is ready, put it in your bowl and serve with fresh parsley.
Bon Appetit!
Thank you for watching!
Have a nice time!
#meatballs#soup
Moroccan Lamb Meatballs
The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples.
MOROCCAN LAMB MEATBALLS
INGREDIENTS
1 1/2 tbsp olive oil (for cooking)
MEATBALLS:
500 g / 1 lb lamb mince (ground lamb)
1 small onion grated using box grater (~1/2 cup, inc juices)
1/2 cup panko breadcrumbs (sub ordinary)
1 egg, 2 cloves garlic minced
1/4 cup coriander/cilantro leaves, finely chopped
1 1/2 tsp EACH cumin, coriander, paprika
1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
1 tsp cooking/kosher salt, 1/4 tsp black pepper
SERVING:
4 pita pockets, 5 cups shredded lettuce, 2 tomatoes sliced, 1 red onion finely sliced
Extra coriander/cilantro leaves, finely chopped
MINT YOGHURT SAUCE:
3/4 cup plain yoghurt, 1/2 cup (tightly packed) mint leaves, 2 tsp lemon juice, 1/4 tsp salt
Put aside ½ cup yogurt sauce. Then blitz remaining ¼ cup with everything else. Stir in reserved ½ cup.
1. Meatballs - Mix meatball mixture well. Portion into 20 balls, roll. Heat oil in large non-stick skillet on medium high. Cook 8 minutes until browned. (Or 20 min in oven at 220°C/450°F (200°C fan)). Serve stuffed in warmed pockets!