Grilled like at home

Parjoale like at home – a traditional delight

Who doesn’t remember the enticing smell of fried parjoale filling the house during childhood? This simple and quick recipe for parjoale, featuring a delicious combination of pork and beef, is perfect for bringing back fond memories of family meals.

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Servings: 4

Ingredients:

- 500 g pork
- 500 g beef
- 2 eggs
- 2 slices of bread
- 2-3 carrots
- 1-2 medium onions
- 2 green onions
- 2 cloves of garlic
- 1/2 bunch of parsley
- 1/2 bunch of dill
- Potatoes for garnish
- Salt and pepper to taste
- Sunflower oil for frying
- 250 g flour for coating

Preparation:

1. Preparing the ingredients: Start by chopping the pork and beef together, using a meat grinder or a sharp knife. It is recommended to use a combination of fatty and lean meat for a rich taste and juicy texture.

2. Vegetables and herbs: Peel and finely chop the onion, carrot, garlic, and herbs. You can use a food processor to save time, but make sure the vegetables are finely chopped to incorporate perfectly into the mixture.

3. Bread: Meanwhile, soak the slices of bread in a little milk or warm water. This step will help achieve a fluffier and moister mixture, making the parjoale much juicier.

4. The mixture: In a large bowl, add the minced meat, chopped vegetables, squeezed bread, eggs, salt, and pepper. Mix everything well with your hands or a spatula until you obtain a homogeneous mixture. A good idea is to wet your palms with a little oil before shaping the parjoale, so the mixture doesn’t stick.

5. Shaping the parjoale: Take a portion of the mixture, about a full tablespoon or what fits in the palm of your hand, and shape the parjoale into elongated forms. Make sure they are slightly larger to brown nicely on the outside and remain juicy on the inside.

6. Coating and frying: Roll each parjoale in flour, ensuring it is evenly coated. In a large skillet, add oil and let it heat well. Fry the parjoale on both sides until golden and crispy, about 5-7 minutes on each side. Avoid overcrowding the pan to ensure they fry evenly.

7. Garnish: While the parjoale are frying, you can prepare the potato garnish. Whether you choose to boil, fry, or bake them, potatoes are the perfect combination. An oriental salad with tomatoes, cucumbers, and green onions is also an excellent option to complement the meal.

8. Serving: Serve the parjoale hot on a platter, alongside potatoes and a fresh salad. You can also add a spoonful of sour cream or Greek yogurt for extra flavor.

Useful tips:

- You can add spices like paprika or herbs to give a personalized touch to your parjoale.
- If you want to make your work easier, you can prepare the mixture the night before and leave it in the fridge, then shape and fry the parjoale in the morning.
- Instead of bread, you can use breadcrumbs for an even crunchier texture.

Nutritional benefits:

Parjoale contain protein from meat, vitamins, and fiber from vegetables, making them a good source of nutrients. Pork and beef provide iron, essential for blood health, while vegetables bring the necessary vitamins for a strong immune system.

Frequently asked questions:

1. Can I use chicken instead of pork and beef?
Yes, you can use chicken, but the taste will be different. Chicken is leaner, so make sure to add a little oil to the mixture to keep it juicy.

2. How can I freeze parjoale?
After frying them, let them cool completely, then place them in an airtight container and put them in the freezer. You can reheat them in the oven or skillet.

3. What garnishes go best?
Besides potatoes, parjoale pair perfectly with mashed potatoes, rice, or a fresh vegetable salad.

Now that you have all the necessary information, it’s time to put on your apron and start cooking! Your parjoale will surely bring smiles to the faces of your loved ones. Enjoy your meal!

 Ingredients: 1000g pork and beef, 2 eggs, 2 slices of bread, 2-3 carrots, 1-2 medium onions, 2 green onions with tops, 2 cloves of garlic, 1/2 bunch of parsley, 1/2 bunch of dill, potatoes for garnish, salt, pepper, 250g flour.