Stuffed Potato Balls

stuffed potato balls 8Hello Everyone!mami kereken

This time of the year I love making dishes that can warm your heart and soul, making you feel nice and cozy on the inside.

On the plus side, this is a very easy to prepare dish, not to mention decorative. You may have different fillings, depending on your taste. This dish could even be vegetarian.

This time I used a hot Italian raw sausage filling. I removed the casing and used it instead of the ground onion


500 grams ground pork (or any meat you like)
1/4 tsp ground black pepper
1 tsp salt
1 tsp red paprika powder red paprika
1/2 tsp crushed chili peppersblack pepper in spoon large bright
2 strips of bacon, sliced
2 cloves of garlic, red chili flakesgrated or crushed
1 tbsp. olive oil
1 large onion, peeled, chopped


4-5 large potatoes, peeled, cubed
1 tsp salt for cooking water
2-3 tbsp. corn starch for potato
4 tbsp. corn starch for rolling balls
pinch of black pepper
pinch of salt (if needed)

crisco oil


2 cups of vegetable oil for frying


Instead of ground pork your may use ground chicken, turkey or beef. You may also use raw sausage meat by removing the casing.

kolbasz deszkan

Remember to leave out the salt if you are using sausage instead of regular ground meat. You don’t want to make the balls too salty.


Place oil, bacon and ground meat or sausage in a skillet. Sauté for about 10-15 minutes; add onion and sauté for another 5 minutes. Add everything else and sauté for 2-3 minutes and put aside to cool until needed.bacon lardon



Cook cubed potatoes in a medium or large stockpot (in lightly salted water). Once tender, drain and place in a large mixing bowl. Mash potato, add pinch of black pepper and pinch of salt if needed. Also add 1 tbsp. cornstarch. Add more if potato is not workable (sticky).

Spread rest of cornstarch on a plate to roll filled balls and to dust your hand to prevent sticking of potato. (see photos)

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frying ballsTake a large tablespoon of potato into your cornstarch-dusted hand and form a ball, then flatten into a disc as seen on photo. Place a teaspoon of meat filling in the middle of the disc and slowly start closing the sides of the disc into a ball.

Roll ball into cornstarch, coating all over and put aside until frying.

Fry on medium high heat until golden (turn from time to time). Serve with your favorite sides, such as rice, potatoes, salads, quinoa or anything that you love.

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Wiener Schnitzel

February 16, 2016 / Leave a comment / Edit

mami kerekenHello Everyone!schnitzel feher hatter

Surprise your friends and family with this easy to prepare, decorative and delicious old-time favorite, Wiener Schnitzel.

You may use pork, veal, chicken breast or turkey breast, however the traditional way of making schnitzel is using pork and that what I’m using today.

Schnitzel is very traditional and popular in Hungary, you will find it on the menu of every restaurant and most households also make it weekly.  There is piggy smilinganother dish called Parizsi in Hungarian which is best translated as Parisian Slice (or Parisian Schnitzel).   It is made almost the same way as Schnitzel, however the coating is a lisztes zsakbit different.  Where you make Schnitzel by coating each slice of meat with flour, dipping it in egg wash, then coating it in bread crumbs, you make the Parisian slice (Parisian Schnitzel) by coating each meat slice with flour, then egg wash, then flour again.

I personally like Parisian Slice (Schnitzel) more than Wiener Schnitzel.  However both are equally delicious and fit any occasion.eggs again

Today we are making Pork Wiener Schnitzel


6 slices of pork (leg or shoulder)parmesan sajt
1 tsp salt
1 tsp grated Parmesan cheese
3 eggs
1 1/2 cup of all-purpose floursalt talban bright
1 1/2 cup of bread crumbs
1 cup oil for frying
1 pinch of salt for egg wash

Prepare meat by washing and pat-drying with a paper towel. Place on a plate and lightly sprinkle both sides with salt and Parmesan cheese.krumpli zsakkal

Place flour in first plate, then eggs in another with a pinch of salt and whisk with a fork. Place breadcrumbs in the third plate.


1/2 cup of chopped fresh parsley
krumpli darabolva5 med-sized potatoes, peeled, cubed
1 tsp salt
2 tbsp. extra virgin olive oilparsley bright


Place peeled, cubed potatoes in a large stockpot; add salt and enough water to well overlap the potato. Use cold water. Cook on medium high heat until fork tender.

Drain and place in a bowl, add parsley and oil; mix well and put aside. I like to place it on the stove (not the burner) while I’m frying the schnitzel to keep it warm.


Place oil in a skillet and warm up. You can test it to see if it’s warm enough by dipping the corner of a schnitzel into it. If it start frying then it’s warm enough.

pickles 2Place about 3 schnitzels into the oil and fry for two minutes on medium high heat. Turn and repeat until golden brown. Keep turning every two minutes to prevent burning.

Place on a paper towel lined plate to soak up excess oil.  Serve with potatoes and pickles.