ReceptnaptárCreamy green pea stew with meat patties
Green pea főzelék, a thick Hungarian vegetable stew, is one of the best-known dishes of a Hungarian childhood, and fasírt, a fried meat patty, is its most classic topping. A little sugar brings out the natural sweetness of the peas, and a milk and flour thickener makes it creamy. With frozen peas you can make it all year round, while fresh, young peas in summer give an even sweeter, finer flavour.
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Ingredients
Method
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- Soak the roll in water and grate the onion.
- Mix the mince with the squeezed-out roll, egg, onion, crushed garlic, salt and pepper; shape into flat patties, coat in breadcrumbs and fry in oil on both sides (about 5-6 minutes per side).
- Meanwhile, cook the peas in the butter with the sugar for 2-3 minutes, add 500 ml water, season with salt and simmer for 10 minutes.
- Whisk the flour into the milk until smooth, pour into the peas while stirring and boil for 3-4 minutes until thickened; stir in the parsley.
- It keeps 3 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the peas, or they will lose their lovely green colour. Frozen peas usually need no more than 10 minutes.
- The soaked bread roll in the patty mixture lightens the meat, so squeeze it out thoroughly and do not knead the mixture for too long.
- Pour the thickener into the peas while stirring, and add the parsley only at the end, so that it keeps its fresh colour.
Frequently asked questions
How long does it keep?
It keeps for 3 days in a container in the fridge. Stir in a little milk or water when reheating, because főzelék thickens as it stands.
Can it be made vegetarian?
Yes, serve it with a fried egg or roasted mushrooms instead of the patties. For a vegan version, use plant milk and vegan spread.
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