Moldovan Herb Meat Patties (Pârjoale)
Pârjoale moldovenești Say it: pur-ZHWAH-leh mol-doh-veh-NESHT
Pârjoale are the kind of Moldovan patty that works just as well at a weekday table as on a cold picnic spread: long, tender, and packed with grated vegetables and fragrant herbs. Bite through the crisp crumb shell and you get a juicy pork-beef (or all-pork) center scented with dill, parsley, and garlic. The mix uses soaked bread and milk to keep the texture light, so the patties stay soft after frying. This is the stovetop version, with an oven option below.
Moldovan Herb Meat Patties (Pârjoale)
Pârjoale moldovenești
Pronounced pur-ZHWAH-leh mol-doh-veh-NESHT
- Serves
- 6
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Put the torn bread in a small bowl, cover it with the milk, and leave it for 5 minutes. Afterward, wring out the surplus milk and break the softened bread into a large bowl.
Add the meat, eggs, grated potato, chopped onion, grated carrot, crushed garlic, dill, parsley, salt, and pepper. Work everything together with your hands or a strong spoon just until no dry patches remain; stop before the mixture turns pasty.
Lightly wet your palms. Divide the mixture into 12–16 oval patties, roughly 4 inches (10 cm) long and 2 inches (5 cm) wide, using about 1/4 cup (60 ml) for each.
Scatter the breadcrumbs over a plate. Turn each patty in them, pressing so the coating sticks on all sides, then tap off extra crumbs.
Choose a wide, heavy skillet and add oil until it stands about 1/2 inch (1.5 cm) deep. Warm it over medium-high heat to 350°F (175°C), or until it shimmers; a few crumbs should bubble right away when dropped in.
Fry the patties in uncrowded batches for 2–3 minutes on each side, until they are deeply golden and crunchy. Move them to paper towels as they finish.
Allow them to sit for 5 minutes, then serve hot; or let them cool fully and eat them at room temperature.
Regional variant: Baked Pârjoale (pârjoale la cuptor)
To cook them in the oven, form and crumb-coat the patties as described. Place them on a baking sheet with a light film of oil, dab or mist a little oil over the tops, and bake at 400°F (200°C) for 20–25 minutes. Turn them once at the halfway point; they are done when golden and cooked through.
Cook's notes
- If the raw mixture seems loose, refrigerate it for 15 minutes before shaping; it will firm up and be less sticky.
- Fry in small batches and let the oil come back up to temperature between batches so the crust stays even.
- Wring the soaked bread out thoroughly; extra milk inside will make the centers heavy.
Serve with
They are good hot or at room temperature alongside mashed potatoes, mustard, pickles, and a plain tomato or cabbage salad.
Make ahead and storage
Uncooked shaped patties, before crumbing, can stay in the fridge overnight or be frozen with parchment between layers; add the breadcrumb coating only when you are ready to fry. Cooked patties last up to 3 days in the refrigerator and can be crisped again in a 350°F (175°C) oven.
