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Chicken patties (Fasirt)

Author: Flavelo
Recipes Main Courses
A lighter, modern version of the meatball. While pork meatballs are heavier and fattier, the chicken version represents a softer flavour profile. The secret lies in the ratio of binding agents (egg, soaked bread roll or crumbs) to meat: too many crumbs make it dry, too few make it fall apart. Garlic and paprika are mandatory elements here too, providing the Hungarian character.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Mixing bowl
  • Frying pan
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Mix the minced meat with finely chopped onion, crushed garlic, egg, and spices.

Tip: It's worth chopping the onion very finely or grating it so there are no large crunchy chunks.
2 ✓

Add breadcrumbs gradually until you get a mouldable but not hard mixture. Rest in the fridge for 20 minutes.

Tip: During resting, the crumbs absorb moisture, helping the patty hold together better.
3 ✓

With wet hands, shape into patties, roll in breadcrumbs, and fry in medium-hot oil until golden brown.

Tip: Don't let the oil be too hot, or the outside will burn before the middle is cooked (especially important with chicken!).
4 ✓

Drain excess oil on kitchen paper.

Tip: Serve immediately while the coating is crispy.

Recipe FAQ

It fell apart when frying.
You didn't work the mixture enough, or didn't rest it. During chilling, the crumbs swell and hold the ball together.
It turned out dry.
Chicken breast is naturally dry. Add a little grated courgette or carrot for juiciness, or don't overfry!

Ingredients

  • 500 g Minced chicken breast
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 whole Egg
  • 100 g Breadcrumbs (plus more for coating)
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 1 tsp Sweet paprika
  • 1 bunch Fresh parsley
  • 200 ml Oil (for frying)