ReceptnaptárFrikadellen (German meat patties with onion)
The Frikadelle is the indispensable patty of northern German and Berlin cooking, which lives under many names in the country (Bulette, Fleischpflanzerl, Buletten). Simple, tasty and versatile: a hot lunch, a cold plate, a picnic or a quick supper in a roll. It is one of the most popular favourites of German cuisine.
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Method
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- Soak the roll in milk, squeeze it out well and tear into small pieces.
- Knead the meat with the roll, onion, egg, mustard, parsley, marjoram, salt and pepper.
- Let rest for 10 minutes, then with wet hands shape into 8 flat patties about 2 cm thick.
- Heat the oil in a pan over medium heat.
- Fry the patties for 5-6 minutes per side until golden brown and cooked through, with the centre no longer pink.
- Drain on kitchen paper and serve hot or cold with potato salad, mustard and pickled gherkins.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the roll out well, because a mixture that is too wet falls apart when frying.
- If the mixture sticks, wet your palms with cold water.
- Do not press the patties while frying, so they keep their juices.
Frequently asked questions
What is the difference between Frikadelle and Bulette?
The two names mean the same thing and vary by region: Buletten in Berlin, Frikadellen in Hamburg, Fleischpflanzerl in Bavaria.
What else can be added?
A little caraway, garlic or capers can also enrich the flavour.
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