Slovak fašírky — juicy pork patties flavoured with onion, garlic and marjoram, crumbed and fried golden. Comfort food served with mashed potato and pickles.
Fašírky are Slovak breaded meat patties — juicy seasoned pork, fragrant with marjoram and garlic, coated in crisp golden breadcrumbs. They're hearty home cooking at its most comforting, somewhere between a meatball and a schnitzel. Served with mashed potatoes and a sharp cabbage salad, they're the kind of dish that tastes like someone's grandmother made them.
Prep 20 min
Cook 20 min
Total 40 min
Easy
- 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
Video
Preparation
- Soak the bread slices in milk (or water) until soft, then squeeze out the excess and mash into small crumbs.
- In a large bowl, combine the ground pork, chopped onion, garlic, soaked bread, egg, salt, pepper, marjoram, mustard and parsley, and mix until evenly combined.
- Shape portions of the mixture into palm-sized patties, flattening slightly for even cooking.
- Lightly dust each patty with flour, dip into the beaten egg, then coat with breadcrumbs.
- Heat the oil in a pan over medium heat and fry the patties for 4–5 minutes per side, until golden brown and cooked through, then drain on paper towel.
- Serve hot with mashed potatoes, cabbage salad or fresh bread, with mustard, pickles or garlic sauce alongside.
Tips from the ZestyPlate Kitchen
- Soak the bread in milk and squeeze it well — this 'panada' keeps the patties tender and juicy.
- Marjoram is the signature seasoning here; don't skip it, as it gives fašírky their distinctive flavour.
- Use the classic flour-egg-breadcrumb coating for the crispest crust.
- Fry over medium heat so the crumb turns golden without the centre staying raw.
Frequently Asked Questions
Yes — a mix of pork and beef is common and gives great flavour. Pure beef or even chicken or turkey mince also work.
The milk-soaked bread keeps the patties moist and light. Without it they can turn dense and dry.
Yes — place 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 on the side.
