Discover the savory charm of Mazurian farszynki delight
They look like regular meat patties, but they contain one additional ingredient. This dish celebrates the simplicity found in our regional kitchens and is a tasty and nutritious meal for the whole family.
Mazurian farszynki has been popular for years in the Warmia and Mazury region. It reflects the simplicity of rural life and the ability to use local, readily available ingredients. Farszynki, a combination of potatoes and meat, has become a symbol of the simplicity and satiety that characterizes the cuisine of this region. It's worth enjoying it not only during vacations by one of the beautiful Mazurian lakes.
Farszynki with potatoes and ground meat
Farszynki are potato patties stuffed with ground meat and hard-boiled eggs. They are perfect for using up leftover potatoes from the previous day. It's an excellent alternative to classic meat patties, which are even tastier and more filling. Just add a coleslaw, and the meal is ready.
The traditional filling for farszynki is typically meat-based, made from ground meat (often pork or mixed), sautéed onions, and spices. You can also opt for a vegetarian version by filling the potato mixture with white cheese and sautéed onions or mushrooms.
Ingredients:
- 2 pounds of cooked potatoes
- 10.5 ounces of ground meat
- 4 eggs
- 1 tablespoon of potato starch
- 1 onion
- Salt and pepper to taste
- Lard or oil for frying
Preparation method:
- Mash the cooked potatoes into a purée.
- After cooling, add two raw eggs, flour, and salt.
- Knead the mixture into a uniform mass.
- Hard-boil two eggs, peel them, and set them aside.
- Cook the meat in a pan with chopped onion—season with salt and pepper to taste.
- Let it cool and grind it with the boiled eggs.
- Form balls from the potato mixture, flatten them in your hands, and add some ground meat.
- Close them, enclosing the filling with the dough and forming a patty.
- Fry them in heated oil or lard until golden brown.
Traditionally, farszynki are served hot with bacon cracklings, sautéed onions, or a butter sauce. You can also top them with mushroom sauce. They taste great with a light young cabbage slaw. Enjoy!
