Moldovan fried potatoes

Name: Moldovan fried potatoes - Larisa O.
Ingredients: 500 g minced meat mix (beef and pork) one carrot 3 green onions one green garlic clove bread crumbs (from 2; 3 slices) one teaspoon buckwheat flour one bunch of dill one bunch of parsley 2 eggs salt; pepper to taste 5; 6 tablespoons buckwheat flour (for coating patties)

Meat - Moldovan fried potatoes by Larisa O. - Recipia

Moldovan parjoale are made from a simple mixture of meat, herbs, carrots, bread, and eggs. The finely grated carrot and herbs change the texture compared to regular meatballs, while the buckwheat flour used both in the mixture and for coating gives them a slightly different crust. I prefer this version, with a mix of beef and pork, because they remain tasty and hearty. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; parjoale are fried in a pan and turned on both sides Servings: number not specified and depends on the size of the parjoale Difficulty: easy Recipe type: Moldovan parjoale, similar to pork and beef meatballs Ingredients 500 g mixed ground meat, beef and pork 1 carrot 3 green onions 1 green garlic stalk The crumb from 2-3 slices of bread 1 teaspoon buckwheat flour 1 bunch of dill 1 bunch of parsley 2 eggs Salt, to taste Pepper, to taste 5-6 tablespoons buckwheat flour, for coating the parjoale Oil, for frying; quantity not specified in the original recipe Soak the bread crumb in water. The original recipe mentions that it can also be soaked in sweet milk if you prefer this option. No exact quantity of water or milk is indicated, so just use enough to soak the bread well. Preparation method 1. Place the ground meat in a large bowl. A mixture of beef and pork is used, as indicated in the ingredient list. 2. Clean the herbs and chop them finely. Add the green onion, green garlic, dill, and parsley to the meat. 3. Peel the carrot and grate it on the small holes of the grater. Add the grated carrot to the bowl with the meat and herbs. Finely grated, it distributes more easily in the mixture. 4. Gently squeeze the soaked bread crumb, then add it to the other ingredients. There’s no need to chop it separately. 5. Add salt, pepper, and a teaspoon of buckwheat flour. Add the two eggs. 6. Mix well until all ingredients are combined and the mixture becomes uniform. It’s important that the herbs, carrot, and bread are evenly distributed throughout the meat, not grouped in one area. 7. Let the mixture rest for about 5 minutes. This time is included in the original recipe, before forming the parjoale. 8. Place 5-6 tablespoons of buckwheat flour on a plate. This will be used to coat the parjoale before frying. 9. Heat oil in a pan and let it get hot. The amount of oil is not specified, but it should be enough for frying the parjoale in the pan. 10. Wet your hands and shape the parjoale. Wet hands help in shaping the mixture and reduce sticking to your fingers. 11. Dip each parjoal in the buckwheat flour prepared on the plate. Coat it on all sides, without overloading the surface with flour. 12. When the oil is hot, place the parjoale in the pan. 13. Fry them until they are cooked on one side, then turn them over and let them cook on the other side as well. The recipe does not specify an exact time, as this depends on the thickness of the parjoale and the heat intensity. 14. Remove the cooked parjoale onto paper towels to absorb excess oil. It’s important not to make the parjoale too thick, as they will take longer to cook inside. However, the recipe does not specify a particular size, so you can shape them according to your preference, keeping the same thickness for all to ensure even cooking. Why I make this recipe often I love this recipe because it’s more flavorful and interesting than regular meatballs, without having a complicated list of ingredients. The herbs, carrot, and green onion are noticeable in the mixture, and the bread crumb helps bind it. The buckwheat flour is used in a small amount in the meat and then on the outside for coating. Parjoale are perfect when you want to use ground meat in a different form than classic meatballs. You can prepare them all at once, then fry them one by one, depending on the size of the pan. Tips and variations Tips Chop the green onion, green garlic, dill, and parsley as finely as possible. This way, the herbs mix better with the meat and don’t hinder the shaping of the parjoale. The carrot should be grated on the small holes of the grater, according to the recipe. If grated too coarsely, it will distribute less easily in the mixture and may make the parjoale harder to shape. After adding the soaked bread, it’s good to squeeze it lightly. This way, you won’t introduce excess water into the mixture. Wet your hands before shaping each batch of parjoale or whenever you feel the mixture starting to stick. Do not place the parjoale in the pan before the oil is hot. The source clearly states that they should only be added after the oil is well heated. Substitutions The bread crumb can be soaked in water or sweet milk. Both options are mentioned in the recipe. The meat should not be changed if you want to keep the flavor of the recipe. The indicated formula is a mixture of ground beef and pork. Buckwheat flour is used to coat the parjoale. The same flour is also included in the mixture, in a quantity of one teaspoon. Variations You can adjust the amount of salt and pepper to taste. The recipe does not specify other spices, so the basic version relies mainly on meat, herbs, carrot, and green garlic. Parjoale can be shaped smaller or larger, but the thickness should be kept as close as possible from one to another. This way, there won’t be a significant difference in cooking time between the pieces. Serving ideas Moldovan parjoale can be served as a main dish or as an appetizer, depending on their size. They pair well with simple side dishes and salads, without needing to modify the basic composition. Frequently asked questions Can I use only beef or only pork? The recipe is made with a mixture of beef and pork. If you change the ratio or use only one type of meat, the taste and texture will change, but the base of the dish remains the same. Is it mandatory to soak the bread in milk? No. The bread crumb can be soaked in water, as presented in the preparation method. The original recipe also mentions sweet milk as an alternative. Why are wet hands used for shaping the parjoale? The mixture can stick to your hands, especially due to the eggs and soaked bread. Wetting your hands helps in shaping the parjoale more easily. Can I replace buckwheat flour for coating? This recipe uses buckwheat flour both in the mixture and on the outside. To keep the recipe unchanged, use the 5-6 tablespoons indicated for coating. How long do the parjoale fry? An exact time is not specified. They are fried until cooked on one side, then turned and cooked on the other side as well. The duration depends on their thickness and the heat. Nutritional values The values below are estimates. It cannot be calculated accurately without knowing the exact ratio between beef and pork, the amount of oil absorbed during frying, and the final number of parjoale. For 100 g of cooked parjoale, a realistic estimate is: Calories: approximately 250-310 kcal Protein: approximately 15-18 g Fat: approximately 18-22 g Carbohydrates: approximately 6-9 g Fiber: approximately 1-2 g Meat and eggs provide most of the protein, while fats mainly come from the meat mixture and the oil used for frying. Bread, carrot, and buckwheat flour contribute to the carbohydrate content. Values may be higher if more oil is used or if a fattier pork is chosen. Storage and reheating The original recipe does not specify a storage time. After frying, the parjoale are removed onto paper towels and allowed to cool before being placed in the refrigerator in a covered container. For taste and texture, they are best freshly fried. If leftovers remain, they can be reheated later, but the crust will not be exactly the same as when they were taken out of the pan. Reheating should be done until they are warm throughout.

Moldovan fried potatoes

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