These patties are excellent cold – making them an ideal component of picnics or eating on the run.

500 g ground pork
2 slices of Bauernbrot rye
1/4 cup milk
3 Tbsp oil
1/2 cup onion, diced
1 egg
salt and pepper to taste
1/2 Tbsp Hungarian paprika
2 garlic cloves, minced
1/3 cup breadcrumbs
1/2 cup oil

• Place the ground pork in a large bowl.
• Place the bread in a medium sized bowl.
• Pour the milk over the bread.
• When the buns absorbed the milk crumble bread with fingers.
• Add to the meat.

• In a frying pan slowly sauté the onions in 3 Tbsp oil.
• Add onions to the meat.
• Add the egg, salt and pepper and paprika.
• Add the freshly minced garlic and mix well.
• With clean hands form patties and roll each patty into the breadcrumbs.

• Heat 1/2 cup of oil in the frying pan and slowly fry patties in batches on both sides until golden.

Pork meat should be fully cooked. When the patties are pierced with a fork clean liquid should run.

A new product appeared in Canada, “frozen only” ground pork that is unfit for human consumption. There is nothing you can do with it to mask the offensive taste. Stay away from it.


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