Romanian Breaded Meat Patties Recipe - Parjoale Moldovenesti

Breaded meat
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Ratings (4)
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
795 Calories
33g Fat
59g Carbs
63g Protein
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 795
% Daily Value*
Total Fat 33g 43%
Saturated Fat 11g 56%
Cholesterol 268mg 89%
Sodium 1592mg 69%
Total Carbohydrate 59g 21%
Dietary Fiber 5g 18%
Protein 63g
Calcium 251mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ground meat patties, meatballs, meat croquettes and hamburgers exist in one form or another in every ethnic cuisine. In Romania, they are called parjoale and chiftele.

Parjoale can be made from beef, pork, lamb or any combination thereof. This recipe is from the province of Moldova, to the northeast of Romania. The breading keeps the meat exceptionally juicy.

Romanians typically make a large quantity of parjoale at one time because they are delicious the next day cold on rye bread with whole-grain mustard, and perfect for picnics or traveling.

Ingredients

  • 2 1/2 pounds ground beef chuck
  • 1/2 pound ground pork
  • 2 medium onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 large potato, peeled and grated
  • 3 teaspoons salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon crushed hot red pepper
  • 3 slices bread
  • 1/2 cup milk
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 cups flour (All-purpose)
  • 2 large eggs, beaten
  • 3 cups Breadcrumbs
  • 3 tablespoons olive oil

Steps to Make It

  1. Place beef, pork, onions, garlic and potato in large bowl. Add salt, black pepper and hot pepper, and mix well using your hands or a wooden spoon.

  2. Place bread and milk in a medium bowl and soften with your fingers. Add to meat mixture along with parsley and dill, and mix well.

  3. Shape into 18 patties. Dredge each patty in flour, eggs and breadcrumbs. Allow to dry a little while heating oil.

  4. Place olive oil in a large skillet over medium heat. When hot, carefully add patties and fry slowly in batches, adding oil if necessary, about 7-10 minutes per side, especially if you use pork or lamb.