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.
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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
Servings: people
Units:
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.
Recipe Notes
My husband likes these with ketchup, so the little bowl of ketchup in the background. This is just an adaptation which would not be particularly popular in Hungary, but I tried it recently, and it's really good.