Mazurian farszynki: A rustic delight with a modern twist
They appear like regular meat patties, but they contain an extra ingredient. This dish is a celebration of simplicity cherished in our regional kitchens and, more importantly, a delicious and wholesome meal for the entire family.
Mazurian farszynki is a dish favoured for years in the Warmia and Mazury region. It embodies the simplicity of rural life and the skill of utilising local, readily available ingredients. Farszynki, a blend of potatoes and meat, symbolises the simplicity and satisfaction that define this region's cuisine. They're worth enjoying, not only during holidays by one of the beautiful Mazurian lakes.
Farszynki with potatoes and minced meat
Farszynki are potato patties filled with minced meat and hard-boiled eggs. They are perfect for using up leftover potatoes from the previous day. They're an excellent alternative to classic meat patties, and they're even tastier and more satisfying. Just add some coleslaw, and the meal is complete.
The traditional filling for farszynki is typically meat-based, made from minced meat (often pork or a mix), sautéed onions, and spices. You can also choose vegetarian and fill the potato mixture with white cheese and sautéed onions or mushrooms.
Ingredients:
- 1 kg of cooked potatoes,
- 300 g of minced 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.
- Once cooled, add two raw eggs, flour, and salt.
- Knead the mixture into a uniform mass.
- Hard-boil two eggs, peel them, and set aside.
- Cook the meat in a pan with chopped onion. Season to taste with salt and pepper.
- Let it cool and grind with the boiled eggs.
- Roll balls from the potato mixture, flatten them in your hands, and place some minced meat inside.
- Seal 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 butter sauce. You can also top them with mushroom sauce. They pair excellently with a light young cabbage slaw. Enjoy!
