Entree: Poland – Silesia – Karminadle (Silesian pan-fried pork and beef meat patties)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 1 large egg, approx. 1.8 oz (50 g)
- 2 slices day-old white bread, crusts removed, about 2.5 oz (70 g)
- 1/3 cup (80 ml) milk
- 1 medium onion, finely chopped, about 4 oz (115 g)
- 1 clove garlic, minced
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh chopped
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) black pepper
- 1/4 cup (30 g) fine breadcrumbs (optional, for firmer texture)
- 3 tbsp (45 ml) neutral oil such as vegetable or lard for frying
- 2 tbsp (28 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Tear the bread into small pieces and place in a bowl; pour the milk over the bread and press down. Let soak 5 minutes, then squeeze out excess milk and crumble the bread.
2. In a large bowl combine ground pork, ground beef, crumbled soaked bread, egg, finely chopped onion, minced garlic, marjoram, salt, pepper, and breadcrumbs if using. Mix until just combined; avoid overworking.
3. Shape the mixture into 8 evenly sized patties, about 2.5 in (6 cm) wide and flattened slightly. Chill on a plate for 15–20 minutes to help them hold shape.
4. Heat oil in a large skillet over medium heat until shimmering. Add patties (do not overcrowd) and cook 4–5 minutes per side until a deep golden brown and cooked through (internal temp ~160°F/71°C).
5. In the final minute, add butter to the pan and spoon the melted butter over the patties to glaze. Transfer to a warm plate and keep covered while you cook remaining patties.
6. Serve hot garnished with chopped parsley alongside boiled potatoes, mashed potatoes, or a simple gravy as preferred.