Romanian Chiftele

Soak slices of stale white bread in 100 ml of cold water for 5 minutes, then squeeze out well.

Finely mince the garlic and chop the parsley and dill.

In a bowl, combine the ground pork, egg, garlic, parsley, dill, salt, and black pepper.

Add the squeezed-out bread and knead the mixture with your hands for 3–4 minutes, until it becomes smooth and light.

With damp hands, shape the mixture into 16 small, flat, oval patties.

Coat each chiftea in wheat flour, shaking off any excess.

Heat vegetable oil in a large skillet over medium-high heat. Fry the patties in batches for 4–5 minutes per side, until well browned and cooked through.

Transfer the finished chiftele to paper towels to absorb excess oil, and serve hot or chilled.