Entree: Romania – Banat – Pârjoale (Romanian seasoned pan-fried meat patties)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 2 large eggs, approx. 3.5 oz (100 g)
- 1 cup (100 g) stale bread crumbs or soaked bread (squeeze excess milk)
- 1/4 cup (60 ml) milk (to soak bread if using fresh)
- 1 medium onion, finely grated or minced (6 oz (170 g))
- 2 cloves (about 0.21 oz (6 g)) garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 tsp (8 g) salt
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1/2 cup (60 g) all-purpose flour for dusting
- 3 tbsp (45 ml) vegetable oil or lard for frying
- 1 bay leaf (optional, for pan flavor)

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 2 large eggs, approx. 3.5 oz (100 g)
- 1 cup (100 g) stale bread crumbs or soaked bread (squeeze excess milk)
- 1/4 cup (60 ml) milk (to soak bread if using fresh)
- 1 medium onion, finely grated or minced (6 oz / 170 g)
- 2 cloves (about 6 g) garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 tsp (8 g) salt
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1/2 cup (60 g) all-purpose flour for dusting
- 3 tbsp (45 ml) vegetable oil or lard for frying
- 1 bay leaf (optional, for pan flavor)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using fresh bread, soak 1 cup (100 g) in 1/4 cup (60 ml) milk until soft, then squeeze out excess liquid. In a large bowl, combine ground pork, ground beef, soaked bread or breadcrumbs, grated onion, minced garlic, chopped parsley, thyme, salt, pepper, nutmeg (if using), and the 2 large eggs. Mix gently until evenly combined.
2. Wet your hands and shape the mixture into 12–16 oval patties about 2–3 tbsp (30 to 45 ml) each, pressing to remove air pockets. Lightly dust each patty with the 1/2 cup (60 g) flour, shaking off excess.
3. Heat 3 tbsp (45 ml) oil or lard in a large skillet over medium heat. Add a bay leaf to the pan if using. Fry patties in batches, 4–5 minutes per side, until a deep golden brown and cooked through (internal temperature 160°F / 71°C for pork blend). Drain on paper towels.
4. Return patties to the pan for 1–2 minutes to re-warm and baste briefly in remaining pan fat for extra flavor. Serve hot with polenta, boiled potatoes, or pickles and a sprinkle of fresh parsley.

1. If using fresh bread, soak 1 cup (100 g) in 1/4 cup (60 ml) milk until soft, then squeeze out excess liquid. In a large bowl, combine ground pork, ground beef, soaked bread or breadcrumbs, grated onion, minced garlic, chopped parsley, thyme, salt, pepper, nutmeg (if using), and the 2 large eggs. Mix gently until evenly combined.
2. Wet your hands and shape the mixture into 12–16 oval patties about 2–3 tbsp each, pressing to remove air pockets. Lightly dust each patty with the 1/2 cup (60 g) flour, shaking off excess.
3. Heat 3 tbsp (45 ml) oil or lard in a large skillet over medium heat. Add a bay leaf to the pan if using. Fry patties in batches, 4–5 minutes per side, until a deep golden brown and cooked through (internal temperature 160°F / 71°C for pork blend). Drain on paper towels.
4. Return patties to the pan for 1–2 minutes to re-warm and baste briefly in remaining pan fat for extra flavor. Serve hot with polenta, boiled potatoes, or pickles and a sprinkle of fresh parsley.