Paprika-Spiked Hungarian Meat Patties with Buttery Mash and Pickles

Why You’ll Love This Recipe

• Classic Hungarian comfort food: paprika, caraway, marjoram, and parsley in every bite.
• Juicy inside, crisp and deeply browned outside—pan-fried for maximum flavor.
• Weeknight-friendly: one bowl, one skillet, one pot, ready in about an hour.
• Flexible: make patties or bake as a loaf, and serve with buttery mash and tangy pickles.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, garlic, flat-leaf parsley, dill pickles
• Dairy: Whole milk, unsalted butter, sour cream (optional), eggs
• Pantry: Ground pork, ground beef, sweet and hot Hungarian paprika, ground caraway, dried marjoram, kosher salt, black pepper, neutral oil, white bread

Full Ingredients

For the Fasírt (Patties or Loaf)

• 400 g ground pork
• 400 g ground beef
• 2 slices day-old white bread (80 g), crusts removed
• 120 ml whole milk (for soaking bread)
• 1 large yellow onion, finely grated (about 150 g), excess moisture squeezed out
• 4 garlic cloves (about 12 g), minced
• 2 tbsp sweet Hungarian paprika (about 16 g; not smoked)
• 1/2 tsp hot Hungarian paprika or cayenne (optional)
• 1 tsp ground caraway (or lightly crushed in a mortar)
• 1 tsp dried marjoram
• 1/4 cup finely chopped flat-leaf parsley (about 10 g)
• 1 large egg (about 50 g), lightly beaten
• 1.5 tsp kosher salt (about 9 g), plus more to taste
• 1 tsp freshly ground black pepper (about 2 g)
• 3–4 tbsp neutral oil (sunflower or canola), divided, for frying
• 1 tbsp unsalted butter, for frying

For the Buttery Mash

• 900 g Yukon Gold potatoes (about 2 lb), peeled and cut into 4 cm / 1.5 inch chunks
• 60 g unsalted butter (4 tbsp)
• 120–180 ml whole milk (1/2–3/4 cup), warmed
• 1/4 cup sour cream (60 ml), optional
• 1.25 tsp kosher salt (about 7 g), plus extra for the cooking water
• 1/4 tsp ground white or black pepper

To Serve

• 1 cup (150 g) sharp dill pickles, sliced lengthwise or into coins
• Extra chopped parsley and a light dusting of sweet paprika (optional garnish)
• Mustard, for the table (optional)

Step-by-Step Instructions

Step 1: Start the potatoes

Place the peeled, chunked potatoes in a large pot, cover with cold water by about 2.5 cm (1 inch), and add 1 tbsp kosher salt. Bring to a gentle boil over medium-high heat, then reduce to maintain a steady simmer. Cook until a knife slips in easily, 15–18 minutes. Do not overcook. When tender, drain well and leave in the colander to steam off excess moisture. You will finish the mash later.

Step 2: Soak the bread

While the potatoes cook, place the bread slices in a small bowl and pour the milk over them. Let soak for 5 minutes. Squeeze the bread very dry over the sink, discarding excess milk. Tear the squeezed bread into small pieces; this will keep the patties tender and moist.

Step 3: Mix the fasírt

In a large bowl, combine the pork, beef, grated onion, minced garlic, squeezed bread, egg, sweet paprika, hot paprika (if using), caraway, marjoram, parsley, salt, and pepper. Using your hand or a fork, mix just until evenly blended and the mixture feels slightly tacky, 45–60 seconds. Overmixing can make the patties dense. Cover and refrigerate for 10–15 minutes to firm up.

Step 4: Shape the patties (or loaf)

With wet or lightly oiled hands, divide the mixture into 10–12 portions (about 70–80 g each). Shape into patties roughly 6–7 cm (2.5 inches) wide and 1.25 cm (1/2 inch) thick. For the loaf option, form the mixture into a 9×5 inch (23×13 cm) loaf and set aside. Patties cook faster; the loaf is baked in the Variations section below.

Step 5: Pan-fry to deep golden

Set a large skillet over medium heat for 2 minutes. Add 1.5 tbsp oil and 1/2 tbsp butter. When the butter foams, add half the patties without crowding. Cook until the bottoms are richly browned, 4–5 minutes; flip and cook another 4–5 minutes. Cover for the last minute to help them cook through without scorching the paprika. The internal temperature should read 71°C/160°F. Transfer to a rack or paper-towel-lined plate and keep warm in a 90°C/200°F oven. Repeat with remaining oil, butter, and patties.

Step 6: Make the buttery mash

Return the drained potatoes to the warm pot. Add butter and mash until smooth. Pour in 120 ml warm milk, mashing just until creamy; add up to 180 ml to reach your preferred texture. Stir in sour cream if using. Season with 1.25 tsp kosher salt and pepper, tasting and adjusting as needed. Keep warm over very low heat or covered off the heat.

Step 7: Plate and serve

Spoon a generous mound of mash onto each plate. Nestle 2–3 patties alongside. Garnish with chopped parsley and a light dusting of sweet paprika if you like. Add a handful of sharp dill pickles on the side. Serve immediately; mustard on the table is a welcome extra.

Pro Tips

• Use authentic sweet Hungarian paprika for the signature flavor; avoid smoked paprika here.
• Grate the onion and squeeze thoroughly. Too much moisture can make the mixture loose and prevent browning.
• Chilling the mixture for 10–15 minutes makes it easier to shape and reduces sticking.
• Keep the heat at medium. Paprika can scorch on high heat; cover for the final minute to finish cooking.
• For the juiciest fasírt, use meat with at least 15–20 percent fat and stop mixing as soon as the mixture holds together.

Variations

• Oven-Baked Loaf: Shape into a 9×5 inch loaf, brush the top with 1 tsp oil, and bake at 180°C/350°F for 45–55 minutes, until the center reaches 71°C/160°F. Rest 10 minutes before slicing.
• Breadcrumb Crust: For extra crunch, lightly coat each patty in fine dry breadcrumbs just before frying. Fry as directed, adding a bit more oil if needed.
• Gluten-Free: Replace the bread with 1 cup (150 g) cooked, cooled rice or use gluten-free bread. Ensure paprika and spices are certified gluten-free.

Storage & Make-Ahead

Uncooked mixture can be made up to 24 hours ahead; keep covered and chilled. Shaped raw patties freeze well: place on a tray to freeze, then store in a freezer bag for up to 2 months; thaw overnight in the fridge before frying. Cooked patties keep 3–4 days refrigerated; reheat in a 175°C/350°F oven for 10–12 minutes or gently in a covered skillet over medium-low heat. Mashed potatoes keep 3 days; rewarm with a splash of milk. Pickles keep indefinitely in their brine.

Nutrition (per serving)

Approximate values for 1/4 of the recipe with patties, mash, and pickles (includes 2 tbsp oil absorbed and sour cream): 1060 kcal; 44 g protein; 60 g fat; 60 g carbohydrates; 6 g fiber; 1050 mg sodium. Values will vary with oil absorption and optional ingredients.