Moldavian Breaded Pork Patties With Creamy Cucumber Sauce#RSC

“Ready, Set, Cook! Hidden Valley Contest Entry. This is a simple and delicious twist on the favorite traditional meat patty made in Romania. Traditionally they are called parjoale and chiftele. They are even better the next day cold, served on Rye bread with some whole-grain or brown mustard.”
READY IN:
50mins
SERVES:
6-8
YIELD:
16 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. SAUCE.
  2. Finely chop cucumber into strainer, toss with a little salt and let set 15- 30 minutes.
  3. Mix sour cream,1 oz of ranch seasoning 3/4 tsp dill weed and chives until blended.
  4. Squeeze liquid out of cucumbers lightly with hands.
  5. Place in bowl with rest of ingredients and mix well. Refrigerate until ready to serve.
  6. PATTIES.
  7. Place beef, pork, onions, garlic, carrots and potato in large bowl, mix. Add, salt, black pepper, 2 oz ranch seasoning and mix well using your hands or a wooden spoon.
  8. Place bread and milk in a medium bowl and soften with your fingers. Add to meat mixture along with parsley and rest of dill, and mix well.
  9. Shape into 16 patties. Dredge each patty in flour, eggs and breadcrumbs. Allow to dry a little while heating oil.
  10. Place olive oil in a large skillet over medium heat. When hot, carefully add patties and fry on medium heat in batches, adding oil if necessary, about 5-7 minutes per side.
  11. ** I like to clean the pan and change the oil half way through the frying process.

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