Recipe byThe ZestyPlate Kitchen
Slovak fašírky: juicy pork patties flavoured with onion, garlic and marjoram, crumbed and fried golden. Comfort food, served with mash and pickles.
Fašírky are Slovak breaded meat patties: juicy seasoned pork scented with marjoram and garlic, wrapped in crisp golden breadcrumbs. They sit somewhere between a meatball and a schnitzel, and they're about as comforting as home cooking gets. Served with mash and a sharp cabbage salad, they taste like something a Slovak grandmother would have made.
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Prep 20 min
Cook 20 min
Total 40 min
Easy
Scale:
- 500g Ground Pork
- 1 medium chopped Onion
- 2 cloves minced Garlic
- 2 sliced Bread
- 1 shot Milk
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Marjoram
- 1 tsp Mustard
- 1 tablespoon chopped Parsley
- 1/2 cup Flour
- 1 beaten Egg
- 1 cup Breadcrumbs
- For frying Vegetable Oil
Preparation
- Soak the bread slices in milk (or water) until soft, then squeeze out the excess and mash into fine crumbs.
- In a large bowl, combine the ground pork, chopped onion, garlic, soaked bread, egg, salt, pepper, marjoram, mustard and parsley, mixing until evenly blended.
- Shape portions into palm-sized patties, flattening them slightly so they cook evenly.
- Dust each patty lightly with flour, dip into the beaten egg, then coat in breadcrumbs.
- Heat the oil in a pan over medium heat and fry the patties for 4 to 5 minutes a side, until golden brown and cooked through, then drain on paper towel.
- Serve hot with mashed potatoes, cabbage salad or fresh bread, and mustard, pickles or garlic sauce on the side.
Tips from the ZestyPlate Kitchen
- Soak the bread in milk and squeeze it well. This soft 'panada' is what keeps the patties tender and juicy.
- Marjoram is the signature seasoning, so don't leave it out. It's what gives fašírky their distinctive taste.
- Stick to the classic flour, egg and breadcrumb coating for the crispest crust.
- Fry over medium heat so the crumb goes golden while the centre cooks right through.
Frequently Asked Questions
Yes. A mix of pork and beef is common and tastes great. Pure beef, or even chicken or turkey mince, also work.
The milk-soaked bread keeps the patties moist and light. Skip it and they tend to come out dense and dry.
Yes. Set the breaded patties on an oiled tray and bake at 200°C for around 25 minutes, turning once, for a lighter version.
Mashed potatoes, cabbage salad or fresh bread, with mustard, pickles or a garlic sauce alongside.
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