Fasirt / Hungarian Hamburgers aka Fried Meatloaf
- 2 lbs. (907g) organic ground pork
- 11.4oz. (321g) French bread (good quality)
- 1 medium (217g) onion dice fine
- 4 cloves (20g) garlic minced
- 4 Tbsp. (31g) minced Italian parsley leaves
- 2 tsp. (20g)Celtic Sea salt
- 1 1/2 tsp.(4.5g) ground black pepper
- 2 eggs
- Italian breadcrumbs enough to coat each patty/fasirt
- 2 1/2 cups (600ml.) extra virgin olive oil for frying fasirt.
- Soak bread in water until soggy and take handfuls of the soggy bread and squeeze out as much moisture as possible and place squeezed bread into clean mixing bowl.
- Optional. Either sauté onion and garlic as instructed or just add finely diced/minced onion, garlic and parsley to mixture raw. IF sautéing, sauté finely diced onion and minced garlic in olive oil until transparent. At the end I toss in the minced Italian flat leaf parsley leaves and set aside to cool.
- Add ground meat, salt, pepper, sautéed onions, garlic, Italian parsley and eggs to mixing bowl with squeezed out soggy bread and mix all ingredients well. I do this with my hands to really incorporate the bread and meat together as well as all the other ingredients.
- Heat oil to 350 degrees in electric skillet or medium heat at first and maintaining a heat that fries without burning.
- Put breadcrumbs in bowl, Make little hamburger patties (approx. 100g each)and coat both sides lightly with Italian breadcrumbs. You have to be careful with this otherwise the little patties can fall apart.
- I make the patties while I’m frying them and place the waiting patties on a cookie sheet.
- Fry for approximately 3 to 4 minutes per side and place fried fasirt in covered roaster so they stay warm and moist.
NOTE: This recipe yields approximately 21 100g patties.
Adjust and experiment with what you or your family’s preferences and dietary specifics are and Enjoy!
Be sure to shake off any loose bread crumb from patty before adding to oil. Excessive breadcrumbs in hot oil will burn quickly and shorten the life and quality of your oil.