Prepare the mixture: In a large bowl, combine ground pork, onion, garlic, egg, breadcrumbs, milk, paprika, salt, pepper, and marjoram. Mix thoroughly until well combined and slightly sticky.
Shape the patties: Wet your hands and shape the mixture into small oval or round patties (about 2½ inches / 6 cm wide).
Coat lightly (optional): You can roll them lightly in breadcrumbs for an extra crisp crust.
Fry: Heat oil in a skillet over medium heat. Fry patties on both sides until golden brown and cooked through (about 4–5 minutes per side).
Drain & Serve: Place on paper towels to absorb excess oil.
Serving Ideas 🍽️
Traditionally served with mashed potatoes, rice, or Hungarian potato salad.
Add a side of pickles or cucumber salad for the perfect balance.
Great warm or cold — many Hungarians pack them for picnics or lunches!
Tip:
For an authentic Hungarian flavor, always use sweet Hungarian paprika — it gives the patties their signature color and warmth without being spicy.
Would you like me to give you a baked version (healthier, no frying but same flavor)?
