Mushrooms and Cheese Meat Patties

A clarification for starters - I made a double amount of ingredients - so in the pictures you will see that there are more ingredients. About 2 trays of parjoale come out of 1 kg of meat.

If the mushrooms are fresh, wash them, cut them into small pieces - put them in the pan with a little oil to harden them. Stir periodically until all the water evaporates and begins to brown.

Then add a finely chopped onion, mix, let it brown together, then salt and pepper to taste. Turn off the heat and start cooking the meat.

The meat and 1 onion are cut into medium pieces (enough to fit in the mincer). Franzela soaks in milk or water.

If you've got minced meat ready, skip this step.

Put the meat, onion and bagel well drained of water through the mincer. Add 1 egg, salt and pepper, mix well with your hands and beat a little.

Soak your hands in water and form the parjoals - I made them round. Arrange them in an oiled baking tray and bake at 180-200 degrees.

In 15-20 minutes you will notice that the slices become smaller, take them out, bring them closer to each other, so that there is no space between them (this way it is easier to put the mushrooms and the cheese). Put 1 tablespoon of mushrooms on each parjoala.

Then grate the cheese and sprinkle all the parjoals well. Put them in the oven for another 20-25 minutes until the cheese melts and the flavors penetrate.

When they are hot, take them out of the pan with a spatula, put them on a plate to cool. Serve hot (heated) with any favorite vegetable garnish.

Good appetite!