Mazurian farszynki: A tasty tradition from potatoes and meat

Mazurian farszynki have been popular in the Warmia and Mazury region for many years. It reflects the simplicity of rural life and the ability to utilize local, easily accessible ingredients. Farszynki, a blend of potatoes and meat, has become a symbol of the straightforwardness and satiety that characterize the cuisine of this area. It's worth savouring them not only during vacations by one of the beautiful Mazurian lakes.

Farszynki are potato patties filled with ground meat and hard-boiled eggs. They are perfect for using up leftover potatoes from the day before. This dish is an excellent alternative to classic meat patties and is even tastier and filling. Add coleslaw, and the meal is ready.

The traditional filling for farszynki is usually meat-based, made from ground meat (often pork or mixed), sautéed onions, and spices. You may also opt for a vegetarian version by filling the potato mixture with white cheese and sautéed onions or mushrooms.

Ingredients:

• 900 grams of cooked potatoes,
• 300 grams of ground meat,
• 4 eggs,
• 1 tablespoon of potato starch,
• 1 onion,
• Salt and pepper to taste,
• Lard or oil for frying.

Preparation method:

1. Mash the cooked potatoes into a purée.
2. Once cooled, add two raw eggs, flour, and salt.
3. Knead the mixture into a uniform mass.
4. Hard-boil two eggs, peel them, and set aside.
5. Cook the meat in a pan with chopped onion. Season to taste with salt and pepper.
6. Let it cool and grind it with the boiled eggs.
7. Form balls from the potato mixture, flatten them in your hands, and place some ground meat inside.
8. Close them, enclosing the filling with the dough and forming a patty.
9. 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 pair beautifully with a light young cabbage slaw. Enjoy!