Hungarian Fasírozott (Fushi-rows-oat)

Earlier this week my Mom came over to help me make a traditional Hungarian dish called "fasirozott". Fasirozott is essentially meat patties utilizing the most common spice found in Hungarian food - paprika. Seriously... it's in everything. When I was growing up my Nagymama (Grandma) made this all the time when she took care of my brother and I on Tuesday nights and although it's fairly unhealthy my mouth still waters when I think about it. This was a great experiment for me as I've never fried anything before and honestly... grease/oil scares me. Why? When my brother was younger he was helping my Mom in the kitchen and some grease splattered on his arm and gave him a burn the size of a lemon. He was in a huge amount of pain and the burn became infected and started tracking up his arm. Needless to say I've been weary of frying since then.

I found frying meat to be fairly difficult and time consuming, however, rewarding. If the oil is too hot the outsides will burn and the inside will still be cool and uncooked. If it's too cool the meat will take FOREVER to cook and essentially simmer in grease until cooked. The first few always end up as testers and help you find the correct temperature on your stove... It's not uncommon to burn the first 2 or so.

Hubby Approval Rating? 4.5/5
Why? "It's almost like a mini meatloaf. Really good fresh, but also good to snack on or have in a sandwich the next day."
I asked Jason, "Why isn't it a perfect 5?" Answer: "cause you burnt some of them"

                              Fasirozott

Cooking oil (amount depends on size of  pan)

1/2 cup bread crumbs (or as needed)

1 lb ground pork

1 1/2 to 2 cups bread

1 white onion

1 egg

1/2 tablespoon paprika

1 teaspoon salt

1 teaspoon pepper

On medium high heat fill a saute pan with cooking oil so it is about 1/2 inch deep. 

In a large bowl combine pork, onion, egg, paprika, salt and pepper.

Soak the bread in water and squeeze to drain excess water. 

Break soaked bread into small pieces and combine with pork mixture.

Form pork mixture into 3 inch patties no more than 1 inch thick (they'll plump up in the grease)

Coat all sides of the patties with bread crumbs

Drop patties gently into the hot oil

Cook until medium brown on each side and center is no longer pink

I hope you've enjoyed this weeks addition to "Learning to be a Wifey". I encourage you to explore your own heritage and learn about the different flavours it has to offer.

Pork and Paprika,

Dani