Mini Meat Loaf Patties, also known in Hungarian as fasirt (pronounced as ‘fah-sheert’), are made like a meat loaf, but are fried instead of baked. Fast and tasty, they can be made in the shape of a loaf or I like to make them in individual patties. Serve them with Creamed Spinach, Mashed Potatoes or just a few boiled potatoes tossed in butter and chopped parsley.
Ingredients
- 1 lb ground pork
- 1/2 medium onion finely diced
- 1 clove garlic grated
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 1/2 tsp kosher salt
- 3/4 cup white fresh bread crumbs or 2-3 slices of bread soaked in water
- 1 whole egg
- 1 cup bread crumbs for coating the patties
- 1 1/2 cup vegetable oil for frying
Instructions
- Gather all ingredients before starting recipe,
- If using stale bread, soak bread in water.
- Mix ground pork, chopped onion, grated garlic, paprika, black pepper and salt in medium mixing bowl.
- Add one whole egg and squeeze water from stale bread and add to pork, or if using fresh bread crumbs, add to pork.
Mixing Ingredients
- Mix all ingredients together by hand. Do not over mix, just enough to blend in pepper, paprika salt and egg.
Forming and frying
- Pour oil in large frying pan over high heat and heat over medium high heat for 1-2 minutes. There should be enough oil in the pan to come about half way up the sides of the meat patties
- Form individual patties about 1 1/2" in diameter and roll in the dry bread crumbs until all surfaces are covered
- Test oil by dropping a small crumb of patty into oil, if the oil sizzles, add patties one at a time. Fry for 3-4 minutes, check the patties from time to time and if they are golden brown, turn them over.
- Fry the second side, checking for color periodically. Note that the second side will fry faster than the first.
Plating
- Remove patties to a paper towel to drain and the move to a platter to serve.
