Hungarian Meatballs

Meatballs ("fasírt") are an eternal favourite of Hungarian cooking: spiced, juicy meat patties fried crisp on the outside.

1. Soak the bread roll in cold water, then once soaked through, squeeze the excess out of it thoroughly.

2. To the minced pork add the squeezed-out roll, the egg, the grated onion and the crushed garlic.

3. Season with paprika, salt and pepper, then work it together thoroughly by hand until uniform.

4. With wet hands shape oval, slightly flattened meatballs – wet hands stop the mixture sticking.

5. Roll each in the breadcrumbs, so a thin, even layer coats it.

6. Fry them in plenty of hot oil over a medium heat, 4-5 minutes per side until golden – their middles should cook through too.

7. Lift them onto paper towel, so the excess fat drips off, then serve with a side.

Tip: They can also be made in the oven with less oil: at 180 °C, turning the meatballs halfway.