Békés-style baked cigányka with potatoes | Juicy rustic one-pan dish

Thoroughly clean the pork liver, remove any veins, and purée it in a food processor or mince it finely. Peel the potatoes and cut them into thicker rounds or wedges. Finely chop the onion and garlic.

Melt 1 tablespoon of pork lard in a large frying pan and sauté the finely chopped onion until translucent. Add the minced garlic at the end, and after 1 minute, remove from the heat to let it cool slightly.

In a deep bowl, mix the minced pork with the finely minced pork liver and the sautéed onion mixture. Season with sweet paprika, ground caraway, crumbled marjoram, salt, and freshly ground black pepper. Work the mixture thoroughly, then shape into slightly flattened, larger patties (cigányka).