Moldavian-Romanian flat fried meat patties: minced pork and beef enriched with grated potato, soaked bread and a riot of herbs, breaded and pan-fried crisp, eaten hot or cold.
Pârjoale are the pride of Moldavian home cooking in Romania's north-east, larger and flatter than ordinary meatballs and beloved at picnics, holidays and as a packed-lunch staple. Generations of cooks have guarded the trick of grated potato and milk-soaked bread for tenderness, and a good pârjoală is judged as much cold the next day as hot from the pan.
Crisp-crusted outside and remarkably moist and tender within, the grated potato keeping them soft while garlic, dill and parsley sing through the meat. Just as good cold from the fridge the next day, a little denser and more savoury.
Grated raw potato and soaked bread release starch that holds moisture and keeps the patties tender rather than dense. Flattening them increases surface area so they fry quickly and develop a crisp crust before drying out.
Variations
Made with chicken or lamb, simmered in tomato sauce after frying, with grated carrot added, shaped small for appetizers
On the Palate
Where Pârjoale Moldovenești sits in the Romanian flavor cloud
Ingredients
Serves 5
How it's made
8 steps · 25 min
- 15 min
Soak a slice of bread in milk or water, then squeeze out the excess.
- 25 min
Combine minced pork and beef with the soaked bread and grated raw potato.
Watch outMix in the soaked squeezed bread and grated raw potato — their released starch holds moisture and keeps the patties tender instead of dense and dry.
- 35 min
Add finely chopped onion, garlic, egg and plenty of chopped parsley and dill.
- 43 min
Season well with salt, pepper and a little thyme, then mix thoroughly.
- 55 min
Shape the mixture into large, flattened oval patties.
Watch outShape them large and well flattened — the wide, thin surface fries up a crisp crust fast before the inside can dry out.
- 64 min
Coat each patty all over in breadcrumbs.
- 712 min
Pan-fry in hot oil over medium heat until browned and cooked through, turning once.
Watch outPan-fry over medium until deeply browned and cooked through, turning once — too hot and the crust scorches before the center sets.
- 83 min
Drain on paper and serve hot or cold with pickles and bread.
