Ingredients
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1/2
-
1
-
1
-
2
-
1
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
Frikadellen German Meat Patties, Call them Frikadellen, Buletten, Fleischpflanzerl, Fleischkchle or Klopse. Whatever they are called, German meat patties are the best. Enjoy!, I’m sorry, but your frikadel looks like a burned turd. Try adding some oatmeal, wilde krauter and bacon bits to the beef before forming. Let the mixture chill for at least one hour. Roll lightly in breadcrumbs, and fry at 350 until golden brown. Your sizing is close, but make a meatball and flatten slightly in the middle to uniform thickness. If your consistency, shape, size, and frying temperature are all right on, the center will be about 140 degrees. Practice makes perfect. You should label the picture, “How to burn a German meatball.” -“Don’t take it personally, take it professionally.” -Gordon Ramsay, Yum and ~Tasty Dish~ approved! “This is tasty meat, Mommy!” used half lamb/half beef, plain yellow mustard out of brown which I was planning to use. I skipped the stock cube and used fresh parsley from our CSA box. Served with root vegetable mash: celeriac, sweet potatoes, Yukons; and a simple spinach salad for our dinner on Wednesday. Patties were cooked in rice bran oil which has a higher smoke point than olive oil. Thanks for posting! Will make again!
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Steps
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1
Done
|
Soak the Bread in Water, Then Squeeze Out the Water. |
|
2
Done
|
in a Bowl, Mix the Meat, Onion, Eggs, Bread, Mustard, Stock Cube, Parsley and Pepper and Knead Until You Get an Even Mixture. |
|
3
Done
|
Form Flat Hamburgers No Bigger Than the Palm of Your Hand. |
|
4
Done
|
in a Frying Pan, Fry the Hamburgers in Olive Oil Until Cooked Through. |
