Pan-Fried Pumpkin Seed Patties with Marjoram and Garlic

This recipe adapts the logic of Hungarian fasírt—a savory patty typically made with meat—by centering it on the rich, nutty character of pumpkin seeds. The seeds are ground and bound with classic aromatics like marjoram, caraway, and a generous amount of garlic, creating a deeply flavorful and satisfying main course. The resting period is key, allowing the mixture to hydrate fully and the spices to permeate the base, resulting in a patty that is both tender and substantial.

Prep time: 20 minutes, plus 30 minutes resting Cook time: 15 minutes Servings: 4 (makes about 8 patties)

Ingredients

• Raw, shelled pumpkin seeds (pepitas)
• Fine, dry breadcrumbs
• Yellow onion
• Garlic cloves
• Large egg
• Sweet Hungarian paprika
• Dried marjoram
• Ground caraway seed
• Finely chopped fresh parsley
• Salt
• Freshly ground black pepper
• Neutral oil, for frying
• Full-fat sour cream
• Fresh dill
• Fresh chives

Instructions

1. Pulse the raw pumpkin seeds in a food processor until they form a coarse, crumbly meal; do not over-process into a paste.
2. Transfer the ground pumpkin seeds to a large mixing bowl and add the breadcrumbs.
3. Finely chop the onion and mince the garlic cloves.
4. In a small skillet, heat a teaspoon of oil over medium heat and sauté the onion until soft and translucent, about 5-7 minutes.
5. Add the minced garlic and cook for another minute until fragrant, then remove from the heat.
6. Add the cooked onion and garlic to the bowl with the pumpkin seed mixture, along with the egg, paprika, marjoram, ground caraway, and parsley.
7. Season generously with salt and pepper and mix thoroughly with your hands until everything is evenly combined.
8. Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the breadcrumbs to hydrate.
9. Moisten your hands slightly and form the mixture into 8 compact patties, about 1.5 cm thick.
10. Heat a generous layer of neutral oil in a large, heavy-bottomed skillet over medium heat.
11. Carefully place the patties in the hot oil, working in batches if necessary to avoid crowding the pan.
12. Fry for 4-5 minutes per side, until deeply golden brown, crisp, and cooked through.
13. Transfer the cooked patties to a wire rack to drain any excess oil.
14. While the patties cook, combine the sour cream with finely chopped fresh dill and a pinch of salt to create a simple sauce.
15. Serve the warm pumpkin seed patties immediately, dolloped with the dill sour cream and finished with a scattering of finely snipped chives.

Notes

The 30-minute resting or "marinating" step is not optional; it ensures the patties hold their shape during frying and allows the flavors of the garlic and spices to fully develop. Using raw pumpkin seeds is crucial, as their flavor deepens and becomes nutty as they toast during the frying process. A coarse grind on the seeds provides a pleasant, toothsome texture that would be lost if they were processed into a fine flour.

The sharp, oniony bite of fresh chives provides an essential fresh contrast to the rich, savory patties and the cool sour cream. These patties are excellent served alongside simple boiled new potatoes tossed with butter and parsley, or a sharp sweet-and-sour Hungarian cucumber salad (uborkasaláta) to create a complete and balanced meal.