👨‍🍳 Instructions

1. 1

   In a large bowl, combine the ground beef, finely chopped onion, minced garlic, egg, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.

   💡 Tip: Ensure the onion and garlic are very finely chopped to avoid large pieces in the patty.
2. 2

   Gradually add the cornmeal to the beef mixture, mixing until a cohesive dough forms. The mixture should be firm enough to shape into patties.

   💡 Tip: Add cornmeal slowly to achieve the right consistency; it should not be too wet or too dry.
3. 3

   Shape the mixture into small, flattened patties, about 2-3 inches in diameter and 1/2 inch thick.

   💡 Tip: Moisten your hands slightly with water to prevent the mixture from sticking while shaping.
4. 4

   Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

   ⏱️ 5 minutes
5. 5

   Carefully place the patties into the hot oil, being careful not to overcrowd the pan. Fry for about 3-5 minutes per side, or until golden brown and cooked through.

   ⏱️ 10 minutes

   💡 Tip: Adjust heat as needed to ensure the patties cook through without burning.
6. 6

   Remove the pajagua mascada from the skillet and place them on a plate lined with paper towels to drain excess oil.

   💡 Tip: Serve hot.