Shared by Baily Kohn
Shared by Baily Kohn
Fasírt (Chicken Patties with Challah)
Yield: 25 pattiesTime: 30 minutes
Fasírt (Chicken Patties with Challah)
Yield: 25 pattiesTime: 30 minutesFamily Journey
Spinka (present day Săpânța), RomaniaMontreal, CanadaBrooklyn
Rockland County
Fasírt, (pronounced foh-shet), are Hungarian patties traditionally made with breadcrumbs. Instead of breadcrumbs, Baily Kohn’s great-grandmother Alta Blima made these chicken patties with soaked challah, using leftover bread from Sukkot. Smoky paprika and grated onion make these crowd-pleasers and there was always a plate of fasírt on the table at Simchat Torah meals. Serve with your favorite condiments, or follow Alta Blima's custom and make a batch of cabbage noodles to go with them.
Read more about Alta Blima's story in "The Legacy of Holocaust Survivor Alta Blima Hartstein Lives On in Her Recipes" and try her recipes for seared beef tongue with paprika oil and walnut kindl.
Ingredients
- ½ loaf (10 oz.) leftover or stale challah, soaked in water
- 4 large eggs, beaten
- 1 large yellow onion, peeled and grated
- 2 teaspoons kosher salt
- ½ teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 2 lbs. ground chicken
- Vegetable oil, for frying
Preparation
Step 1
Combine all the ingredients except for the vegetable oil in a large bowl. Form the mixture into 30 small burger patties, around 2 heaping tablespoons each.
Step 2
Preheat a large cast iron pan and lightly grease with a thin layer of vegetable oil. Fry the patties, 5-6 at a time, adding more oil as needed, until cooked through, 4-5 minutes on each side. Serve while hot.
