Tender ground meat mixed with fresh marjoram and garlic. Seasoned with fennel, crushed red pepper and chili powder. Pressed into patties, and coated in in bread crumbs before they’re pan fried. Traditionally served with mashed potatoes, fries or potato salad. The Karbantaky featured here are served over a bed of Halusky potato dumplings and a mushroom gravy. This recipe introduces an American flare to the traditional fried Czech meat patty.
Using a Mortar and Pestle, grind the spices. Dried fennel seed, chili powder, chili flakes and salt. crushing the fennel and pepper flakes to release their flavor.
combine the seasoning mix with the remaining ingredients, mixing well.
divide the meat mixture into 12 equal portions. Approx. 1/4 cup, or 2.25 ounces each. Pressing each into a circular patty, approx. 1/4 inch in thickness.
In a bowl combine 1 cup bread crumbs, salt and parsley. Place each patty one by one into the bread crumb mixture, coating it with crumbs.
Pre-heat a frying pan with oil for frying. The patties do not need to be submerged in oil. The oil should cover 1/3 of the patty's base. brown the bottom of the patty before flipping to brown the other side.
once cooked, rest the cooked patties on a plate lined with a paper towel to absorb excess oil. Serve warm.