A popular versatile meat dish a bit like a Hungarian hamburger, the meat is loosened up with some soaked then squeezed bread rolls and binded with a bit of egg. They are nicely spiced with finely chopped onions, garlic, paprika powder and fresh parsley. Often served warm with Hungarian creamed vegetable dishes, but they are great eaten cold as part of a picnic or party platter. The mixture can also be baked in whole as a meatloaf and served in slices.
- 500 g ground meat (lean) usually pork, or 50% pork with 50% beef
- 1.5 medium onion finelly chopped
- 3 cloves of garlic crushed
- 2 medium eggs
- 2 crusty white bread rolls
- a few springs of fresh parsley finely chopped
- 1 teaspoon of salt – or to taste
- freshly grounded black pepper
- 2 teaspoons of paprika powder
for the coating:
- breadcrumbs – home-made with dried white bread/bread rolls
- + sunflower oil for frying
- Fry the finely chopped onion on a little sunflower oil
- Let it cool, then add to the ground meat, with the crushed garlic and lightly beaten eggs.
- half or quarter the bread rolls and soak in water or milk till they get soft and mushy. Squeeze out the liquid and add the meat mixture.
- Season with salt and pepper generously and sprinkle with the paprika powder.
- Form small meatballs, (about an ice cream scoop measure), pat them in your hand till they are slightly flattened, coat them in breadcrumbs.
- Heat the sunflower oil in a frying pan and cook the meat patties on medium heat till they are cooked through.
- Eat warm with your choice of side dishes pickles and salads, but they are good cold as well.