|Nutritional Guidelines (per serving)|
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.
- 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
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.
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.
Shape into 18 patties. Dredge each patty in flour, eggs and breadcrumbs. Allow to dry a little while heating oil.
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.