In Upper Silesia, they add it to ground meat. That’s why they are so soft and juicy

For many, Karmindale is one of… the most characteristic dishes of Silesia. Many people eat it with relish, although the preparation method may seem surprising at first.

Silesian ground meat, that is karmindale they are also called carbindals or cardinals. These cutlets are most often prepared with minced porkare fried in well-heated, deep fat. Some housewives diversify them addition of herring.

In the past, there were carmindals with herrings eaten in Upper Silesia on festive days and during special occasions. It was preceded by a pig slaughter, thanks to which there was meat to prepare the delicacy. Over time, the availability of pork increased and the traditional dish has become part of the regular diet of Silesians.

In 2008, the dish was included on list of traditional products of the Ministry of Agriculture.

Carmindales with herring often come out much tastier than traditional ground ones. They are more delicate and soft. You can’t say no to them juicy, so they melt in your mouth with every bite. They taste great served with cucumber salad or beetroot, and with creamy potato puree.

Ingredients:

• 400 g pork shoulder,
• 1 stale roll,
• 1 egg,
• 1 onion,
• 2 cloves of garlic,
• 1 cube of lard,
• breadcrumbs,
• crazy,
• 1 herring fillet,
• sun,
• pepper,
• milk.

Pour milk into a deep plate and place the herring fillet in it. Leave the fish to soak for 2 hours. Also soak the stale roll in milk. Meanwhile, chop the onion into cubes.

Grind the herring in a meat grinder together with pork shoulder. If you buy minced meat and don’t have a mincer, chop the fish as finely as possible and add it to the pork.

For the meat and fish mixture add the soaked bread roll, egg, chopped onion and pressed garlic. Season everything with salt, pepper and marjoram to taste. Mix everything thoroughly until the ingredients form a uniform mass.

Form small balls from the resulting mass and flatten them slightly. Roll each of them in breadcrumbs. Heat a cube of lard in a deep frying pan. When the fat is very hot, place the cutlets on it. Keep larger distances. Fry them until golden brown on both sides.

Karmindale with herring, serve immediately after preparationwhile they are still warm.

Source: Terazgotuje.pl